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I know that there are plenty of pulled pork writeups, but this is my first time ever trying out a low-and-slow cook. After the day of Korean BBQ, I tried my hand at cooking a Boston Butt for the first time. I used a basic procedure (coat the pork with rub, put it on the grill fat cap side down at 225ºF, and let it go until the internal temperature gets to 195-200ºF), and I used Melvin’s Bar-B-Que Dry Rub Shake, mainly because I had it on hand. This was given to me as a gift a while ago, and this was the first opportunity I had to use it. Before: After: And pulled: It was delicious. We made pulled pork sliders with some friends for dinner tonight. The most interesting part of this was the logistics. When I started cooking the Korean BBQ, it was about 1 PM Saturday. I did a second round of cooking at about 4 PM. I knew I wanted to start the pulled pork yesterday evening to make sure it was done before our friends got here, but my grill’s thermometer was reading a good steady 450ºF even after the second round of cooking was done. I wound up starting the pork at 11 PM Saturday night at a temp of 225ºF. The pork was probe tender at 9:30 AM Sunday morning. I then grilled some Korean BBQ leftovers at about 4 PM that afternoon. I think my grill will really appreciate the break I’m giving it today. It hasn’t been at ambient temperature for the past 30+ hours.

Re: New KK Video in the works - your feedback please Thanks Robert. Agreed. I'm a former video editor with over 20 years experience - now in Marketing. I was appalled by the general lack of quality KK footage available on the web. A good friend of mine is an award winning Director of Photography and will be dropping by in a few weeks to help me film my KK. Any ideas for future videos (e.g. instructional how-to's) would be greatly appreciated. _Julian (KamadoCobra)