Pulled Pork Sandwiches

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The Pulled Pork Sandwiches sound divine. The issue is the smoking process with the grill or the smoking technique. Try cooking over natural hickory coals and the grill should be slightly high over the coals. The pork should slowly cook and at the same time become infused with the hickory smoke. Make certain not to overcook any one side. The flavor that the natural hickory coals will add to the BBQ Pork or any other meat such as chicken or beef will make any gas grilling BBQ maven or smoke box cooker cry with shame.

My personal favorite is grilling Kobe Beef Strip loin Steaks.Cut from the short loin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby ribeye or tenderloin (fat content of the strip is somewhere between these two cuts. When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak, the difference being in that the Porterhouse has a larger portion of tenderloin included.

The fat content of the Kobe Beef Strip loin Steaks are the key as to why the Wagyu Beef offers superior flavor over a Hickory Coal BBQ.

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Easy summer dinner - not much clean up, the kids ate up and leftovers taste even better - what more could a parent ask for? By the way, when does Rick's new food show air - with all his technical wanna be a know it all attitude - I am sure it will be a big hit!

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I was so un sure of myself until it was done and my family loved it even my kids!

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Barbecuing is an art. Barbecuing does have techniques that may be a personal preference. I don't normally question others techniques. Cooking pork to 165 degrees will NOT get you pulled pork. At best, you will be able to slice it. But it will not be tender enough to eat in a sandwich.

To have pork pull-able it needs to be AT LEAST 185 degrees. Nothing wrong with 195 either. Personally, I would take it off at 190, let rest for 20 minutes or so, then using 2 forks pull it apart. It will pull very easy and be great for sandwiches.

It is sad that a professional barbecuer tries to make a beginner think they can have pulled pork, cooking it till it reaches 165 degrees.

On a good note, the advice of getting the pit up to 275 degrees is good advice. Nothing wrong with 300 either. Whether you can barbecue in a kettle style grill or not, I find a kettle to be difficult to maintain the heat at around 300.

I own a kettle for grilling and a barbecue smoker for barbecuing. I have had cooks where the barbecue maintained a temperature within 10 degrees for 4-5 hours before having to make any adjustments.

One more thing, the 6 hour cook time may or may not happen. It may take as long as 9 hours to.