Ditto all of this. The BGE was my last birthday gift from my grandpa before he died (well, he gave me money, and we used it for the Egg), and damn if it wasn’t the best gift I’ve ever gotten. We used to do offset smoking in a big cheap barrel thing we got from Lowe’s, and the amount of lump we had to use to keep it going was ridiculous, not to mention the temperature fluctuations. We never could have done a good pulled pork on that, because it was just too persnickety and would have taken way too long with way too many interventions. With the Egg, we can basically just leave it be. We use ours as an oven in the summer to avoid heating the house.
That guy has been around for at least 6 or 7 years. I had completely forgotten about it until now, though.
If I remember correctly, in one of those reviews he finds a few pieces of scrap crown molding made into charcoal.
I think my favorite part is when Kyrie said “my favorite charcoal review database” as if there were a multitude of them out there to choose from. 
I use a Weber Smokey Mountain myself, and one fill-up of lump charcoal (maybe 8-10 pounds) will last me for about 8 hours of smoking, using the Minion method to build the fire. It’s not quite as “set-it-and-forget-it” as the BGE (you’re going to have to refill the water pan at least once, more likely twice, during an 8-hour smoke), but the smoker keeps a rock steady temp and you can walk away from it for three or four hours at a time. The Big Green Egg is around $700, the WSM is around… what the hell? it’s $300-$350 now? I bought it for $180 just four years ago. What happened?
At any rate, if you have the money, the BGE looks like a great investment. WSM used to be the best combination of performance and value, but it looks like they’ve climbed significantly in price.
Nothing pisses me more than a charcoal database that’s been half-assed.
Kyrie, we’re not really making fun of you, I promise. Anyway, you should give the Maple Leaf a whirl. I used to get it a lot when I went back home to NC, and it’s a really good lump.
Please don’t run me out of a barbecue thread, but I’d just like to say I get rave reviews with my pulled pork that isn’t barbecued at all, but cooked 11 or 12 hours in a crockpot. cowers
Anyway, it always come out extremely moist and easy to pull. I cook it slathered in hot peppers, tomatoes and hot seasonings. Oh and I always use a loin.
Your loin pulls after long slow-cooking? Weird. I only get flaky shredding from slow-cooked loin. And it’s bone dry unless it’s doused in cooking liquid (unlike shoulder, which will remain moist even if served and cooked dry.)
There’s a lot of liquid from the tomatoes and peppers, and I probably throw some chicken broth in there too. But yes, it pulls apart very nicely.
I do my pulled pork without the benefit of a thermometer. 9 hours at 250 is about right (I do it in the oven, so at least I know that temp). The best test of doneness is, wait for it, pulling. Just stick a fork and pull. If it separates easily, you are ready for action (do let it rest for a bit but not let it cool).
Goddamn, y’all, I can only resist the urge to make bad jokes to a point, y’know?
Sounds good (and easy!) - details please?
I’m thinking of playing around more with our gas grill for smoking this summer - did a couple of chickens last year. Is pulled pork OK on a gas grill? (with soaked wood chips for smoke, of course). Or am I a philistine for even asking?
You could do pulled pork on a gas grill fine. I’m not a fan of gas grills for low-and-slow cooking application, but a lot of commercial restaurant barbecue is made on what basically amounts to a gas grill with a smokebox. Not my preference, but perfectly acceptable.
Here’s another relevant thread on pulled pork, including a number of recipes, as well as instructions on how to do it in your oven and still get that nice bark (crust) on it.
Well, I’ve never written down any instructions, but here’s what I do:
- Liberally salt and pepper one half-loin roast. Hush, KneadToKnow
- Sprinkle with other spices you love including cayenne pepper or a blend like Tony Chachere’s
- Add as much chopped garlic as you like. Four or five cloves at least.
- Place in crock pot on high. Dump in one large can of diced tomatoes and a jar of hot peppers. I usually go for a mix of peppers such as these.
- Add some liquid such as chicken or vegetable broth if you think the level looks a bit low.
- Cook on high for about three hours then turn to low
- Continue slow cooking for another seven or eight hours or until roast pulls apart easily with fork.
- Transfer to serving platter, pull apart with forks, and spoon juice and peppers over the meat. Reserve juice for making other recipes, such as soups.
I serve with tortillas, fresh limes and homemade pico de gallo. Top with shredded cheese.
With the leftovers I make enchiladas (using the leftover juice and red sauce). Raves ensue!
I always throw a pan of water in with the smoker. The water boils in the pan while the meat smokes. Keeps the meat real moist.
Obviously make sure you use a pan with a stainless steel handle. Or I hear an old coffee can works well too. You get the idea.
The water pan is a good idea, but not necessarily for humidity. What it does is act as a sort of heat sink/temperature regulator and will help maintain a steady, even temp in many types of smokers. (One of several sites on the subject.)
crock pot pulled pork is really easy.
one bottle of Franks Red Hot Buffalo wing sauce.
one bottle of your favorite salsa preferably hotter than you normally eat it.
one jar of coarse ground mustard 7oz or so, I really like inglehoffer.
3 spoonfuls of jam/jelly/honey your choice. (it helps counter the tartness of the mustard)
onion, bell peppers, whatever veggies you want.
you dont really need spices but anything you want to add is probably fine Garlic would be great.
any kind of pork you want at all but be sure its boneless. I can squeeze 7 pounds of pork into a 6 quart crock pot.
layer some sauce then pork, then sauce then pork all the way to the top of the pot making sure to add sauce to the top to cover the pork.
cook for 12 hours or so you can stir it once or twice to make sure the meat in the middle gets some heat as well.
when the pork just falls apart its done, now this is key if you want the flavor
pull the pork (shred it with some mixing spoons or something in the crock pot) WITH THE SAUCE STILL IN THE POT. you want to make sure the pork gets a nice coating of all that goodness, then drain off the extra sauce anyway you want. makes some damn good sandwiches, esp if you go all fancy and get some toppings but it is seriously great on a bun all alone.
A couple of more questions (and I am about to smoke another Boston butt tomorrow):
Wood: soaked in water before–why? why not?
How many servings do you usually get from a 7 to 8 lb boston butt?
I’m going to try to incorporate as many non-exclusionary suggestions from this thread as possible tomorrow.
A)You soak the chips before use so they will do what they’re supposed to do: smoke. If they are dry, they just burn.
B) One. 
Well, Silenus, I asked about soaking because I’ve seen some “experts” say to soak, and some say not to soak. And after all the water evaporates off, aren’t they going to burn then anyway?