Bob-oHIo Posted May 8, 2012 Report Share Posted May 8, 2012 From Big Bob Gibson's BBQ Book 8.75 lb Pork Shoulder 14 hours at 225 degrees Rub and Injection and Sop Mop exactly as call for in book. Allowed to rest for three hours and then pulled pork from bone. Plated with some spanish rice and refried beans, green onions. All I can say is WOW, some of the best pulled pork we've had, moist and flavorful! This is the longest low temp cook I've tried on the KK and it was amazingly easy to maintain the temp manually. I was highly impressed!! n68479 n68480 n68481 Quote Link to comment Share on other sites More sharing options...
