Vision Grill Pulled Pork, Gamecock Style
There are many styles of ‘Que and I enjoy most, but my favorite has to be Gamecock style. I like my BBQ low and slow, sweet and spicy, thick and juicy – you can’t beat it!
I’ve spent some time flipping through cookbooks trying concoct the perfect combination, I hope you’ll enjoy it as much as I do.
Junk you’ll need:
- Dry Rub
- Cooking & Pulling
I use a pork shoulder (Boston-Butt). I pick mine up at Publix, they’ll cut me a 8lb shoulder bone-in for about $22. 8 pounds of pork butt is enough to feed an army.
The fan favorite rub seems to be Dizzy Dust from The Dizzy Pig, I just keep it simple and use my own. First, rub your butt really good with plain yellow mustard or EVOO so the spice will adhere. Then coat with the following spices:
- 1 cup brown sugar
- 1 tablespoon/15 mL black pepper
- 1 tablespoon/15 mL salt
- 1 tablespoon/15 mL garlic powder
- 1 tablespoon/15 mL onion powder
- 1 teaspoon/5 mL cayenne
Once you have it all rubbed down, cover it with plastic wrap and let it sit in the fridge overnight. Hint: Be sure and take the butt out of the fridge about :30 minutes prior to smoking.
At 8lb’s the smoke will take about 12-14 hours, depending on your heat (amount of charcoal). I’ve found that 12 1/2 hours at 250° is perfect. I use all natural lump charcoal with apple wood for smoke flavor with my Vision Grill set to indirect heating. Once your temperature is stabilized place the butt on the grill, insert the thermometer, close the lid, and do NOT open it until the temperature hits 192°. Remove the butt from the grill, cover it in aluminum foil and let it rest for an hour, then grab two forks and start shredding.
Let me know how it turns out.