How to BBQ Pulled Pork (Detailed)

Today on the BBQ we cooked up some amazing and delicious pulled pork from the pork butt on the big green egg. We barbecued this pork butt with oak log chunks as well as lump charcoal. I love the flavor that oak gives to meat while you're cooking it. I tried to keep the big green egg at around 275 degrees throughout the cook. I also sprayed the pork butt with an apple cider and water mixture. This ensures great bark formation and also keeps the barks moist throughout the cook. BBQ/Cook explained: Oak chunks with lump charcoal BBQ set to 275 On BBQ until the color on the pulled pork is right At internal temperature of 200 degrees start checking for tenderness with a temperature probe Let the pork butt rest for at least 60 minutes --------------------------------------------- Want to directly support our channel? Please use this easy paypal link https://paypal.me/SmokedReb --------------------------------------------- #BBQpork #pulledpork #BBQ You can support my channel my using the links to amazon below Amazon Affiliate Links: Temperature Probe: Maverick XR-40 https://amzn.to/35wPuKe Temperature Probe: Maverick ET-733 http://amzn.to/2qMqqeJ High Heat BBQ Gloves: TROOPS BBQ http://amzn.to/2spcQLv Insulated Food Gloves: http://amzn.to/2spaKLV Weber Smokey Joe Gold http://amzn.to/2spsXJ8 Cast Iron Grate http://amzn.to/2rCO3Wn Shredder Claws http://amzn.to/2rmGLG0 Royal Oak Lump Charcoal http://amzn.to/2rCGRd0 Charcoal Starters: Wooly Wood http://amzn.to/2spGsIH Mahogany Lid Handle for Big Green Egg http://amzn.to/2qMn37R Replacement Big Green Egg Mates Shelves http://amzn.to/2qMkK4y Equipment: Camera: Canon 60D http://amzn.to/2rCqsFo Digital Recorder (H4n) https://amzn.to/2Hupsgv Rode Lavalier Go Microphone https://amzn.to/3hXg82N