Outstanding pulled pork and sauce - from the Williams Sonoma Grill Master Cookbook by Fred Thompson
Consider this a 2-thumbs-up review, rather than a recipe. I have made this 4 times now, always with the Lexington-Style Dip, and it is excellent. Fred Thompson does a great job walking you through the recipe, and I haven't changed it, so I'm just going to link to his recipe here.
A few notes from my experience cooking it:
- Smaller pieces cook much faster, so be sure to use a thermometer (preferably a cooking alarm like the Thermoworks ChefAlarm). I overcooked some of it on the first try.
- Fred doesn't provide a "cook to" temperature, but other sites have recommended 190 - 195, and that has worked well for me.
- I haven't tried his Classic BBQ sauce; the Lexington-Style dip hooked us from the start. We also tried a few other sauces, but always preferred his dip.
TOTAL TIME: 11 hr
- Prep: 30 min
- Smoke: 10 hr (less for smaller cuts)
- Rest: 30 min