Bluefield Daily Telegraph, Bluefield, WV

BBQ My Way

June 3, 2013

All-night pulled pork is a winning approach


At about 2 in the afternoon, set up your kettle grill with indirect heat, meaning you get your coals started and then isolate them in one area of your grill. Use the braces that you can buy or a hickory log to keep the coals in that position. The hickory log will provide the smoke flavor. If you are using the brace, sprinkle the coals with hickory chips. Rub your pork butt or shoulder down with yellow mustard then liberally apply your favorite rub. You can find a lot of great rub recipes online, but the base tends to be equal parts of brown sugar and paprika, with doses of chile powder, onion and/or garlic powder, etc.

Place the pork on the area of the grill that is opposite the hot coals. Put the lid on and let it cook. Add fresh coals and hickory chips (if not using the log method) every 45 minutes or so. The temperature of your grill should be maintained at 240 – 275 degrees Fahrenheit. Bring the pork indoors after five to six hours of smoking. Here's the revolutionary part of this approach. Place the pork in a roasting pan and cover with aluminum foil. Set your oven at 215 degrees Fahrenheit. Place the pork in the oven and let cook low and slow all night. You read that correctly. All night.

When you wake up your house will be filled with the wonderful aromas of smoked pork. You will be surprised how good that aroma is at 6:30 a.m.. Take the foil off and let the meat come to a temperature that you comfortably handle. Pull the pork and place in large zip lock bags. Guess what? Dinner is ready for that evening! Serve up with sauce and slaw on a bun.

You now have no excuse not to have legitimate pulled pork sandwiches! Give it a try and let me know what you think.


Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at

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