Pulled Pork with White BBQ Sauce on the GMG Daniel Boone Grill

pulled pork with white sauce
pulled pork with white sauce

Pulled Pork with White BBQ Sauce on the GMG Daniel Boone Grill

Will be using the Green Mountain Grill Daniel Boone Grill and the cook is Pulled Pork with Big Bob Gibson White BBQ Sauce.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbob gibson, daniel boone, gmg, gmg daniel boone, pulled pork, white sauce
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Servings7
Calories690kcal
AuthorWiley

Instructions

  • Will be using the Green Mountain Grill Daniel Boone Grill and the cook is Pulled Pork with Big Bob Gibson White BBQ Sauce. We will start with my favorite rub and that is SPG. 1/2 cup of Kosher or Sea Salt.
    salt
  • 1/2 cup of Coarse Black Pepper.
    black pepper
  • 1/2 cup of Granulated Garlic.
    garlic
  • Mix Well.
    mix well
  • Apply Rub. When applying the rub the salt will dissolve into the meat. This action is actually what we call a dry brine and will make the roast hold moister and even help make it more tender. If you have the time let the roast sit for 4 hours in the refrigerator uncovered before we take it to the grill.
    apply rub
  • This next step is optional, but I think by spraying a vegetable oil on the rub it will keep the rub in place and also allow the outside of the roast to develop a better bark.
    spray oil
  • Pre-heat grill to 275F.
    pre heat 275F
  • Place pork butt in the middle of the grate and insert meat temperature probes.
    butt in grill
  • When pork butt is at 160F internal temperature it is time to foil the roast.
    160F
  • Add 1/2 cup of Apple Juice to the pan.
    apple juice
  • Seal foil around pan.
  • Remove Blade Bone with one hand. If it requires two hands then cook or rest longer.
  • Shred pork until pork is the right size for sandwiches.
  • here is the chart showing each part of the cook.
  • Add 1/2 cup of Big Bob Gipson White BBW Sauce.
  • Make a sandwich on a roll or bun with about 50 percent pork to 50 percent coleslaw.
  • Bon Appetite.

Video

Nutrition

Calories: 690kcal

Pulled Pork with White Sauce on the Recteq Trailblazer Grill

pulled pork
pulled pork

Pulled Pork with White Sauce on the Recteq Trailblazer Grill

Pulled Pork with White Sauce. This recipe review is my first on the Recteq Trailblazer grill. It is pulled pork with a simple homemade rub but also using Bib Bob Gibson White Sauce. Total cook time is just under 6 hours. We also incorporated the FireBoard Smart Thermometer.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbob gibson, fireboard, pulled pork, white sauce
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Servings7
Calories706kcal
AuthorWiley

Instructions

  • To do this cook we started with a 7-pound pork shoulder with blade bone.
    pork shoulder
  • First, we need a simple rub.
    the rub
  • 4 tablespoons of kosher or sea salt.
    salt
  • 4 tablespoons of black pepper.
    black pepper
  • 4 Tablesppon of Minced Onion.
    onion
  • 4 Tablespoons of Garlic Powder.
    garlic powder
  • Now you need to mix well. Some people even use a spice blender but a bowl and large spoon will also work.
    mix well
  • Now we need to apply the rub The process is, apply rub and then spray with oil. It is important that the salt make contact with the meat before applying the oil. This way the salt will penetrate the meat.
    apply rub
  • Try and make sure the pork shoulder is fully covered in the rub. Repeat this process until all sides are covered. The rub does two things. It seasoned the meat and adds flavor. Also, it allows the outside of the shoulder to develop a bark that adds texture to the meat.
    spray oil
  • Preheat Trailblazer to 275F and then add pork shoulder to grill.
    preheat
  • Insert meat probes for both the grill and the FireBoard thermometer.
    meat probes
  • The Recteq App allows you to have full control over the grill as long as you have access to the internet.As you can see the grill set point is 275F. The meat temperature is 36F and the ambient temperature or current air temperature inside the grill is 80F.
    rec tec app
  • Now here is the data from the FireBoard that does not even need an app for it records all temperatures directly to a website that actually catalogs each cook.As you can see here is when the shoulder hit 160F and had to be foiled.
    160F
  • Add ½ of apple juice to the pan then seal up the shoulder with foil and then let it cook till it reaches an internal temperature of 195F.
  • Remove from grill and let rest for 30 to 60 minutes. Here how that looks on the FireBoard chart. The large swings in ambient temperature were due to having to readjust the minimum pellet rate on the grill This adjustment only needed to be done on extremely hot or cold days. This day it was 98F and we were in direct sunlight. Now that the grill is adjusted it holds temperature with 3 degrees. Now the pork should is done we need to pull from the grill. The ultimate test of a done pork shoulder is removing the shoulder blade bone.
    remove bone
  • Now drain off Excess Juices but leave about a cup in the pan so the meat stays moist as you shred it. Now get you bear claw shredders and start breaking it down into smaller pieces.
    bear claws
  • As you can see the very dark part is the bark and the darker red sections are the smoke ring.
    finished pork
  • To finish this pulled pork I am going to use Big Bob Gibson’s white sauce. Highly recommend it if you want to reduce sugar or carbs in your diet. In the south when they use the white sauce with pulled pork they usually serve with biscuits instead of rolls but it good no matter how you eat it.
    white sauce
  • Highly recommend the Recteq Trailblazer for it did a great job cooking this pork shoulder. I now use the FireBoard thermometer to monitor and catalog all my BBQ cooks. Actually, the two together are a dynamite combination if you are serious about making great BBQ.
    firebpard thermpmeter

Video

Nutrition

Calories: 706kcal