Need more pulled pork

Started by manfromplaid, September 20, 2014, 10:07:35 AM

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manfromplaid

15.5 lbs  2 shoulders bone in and a boneless blade. Rubbed and ready. 1- jans/1- slap yo mamma and the small one is jamaican island rum from cabelas open season brand. 4hrs hickory.  Preheating now  205 till it of 190.


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tailfeathers

If you cook it at 205 I would fork test at 175-180 IT. Mine are usually done by 180 and I cook them at 205.


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manfromplaid

that's the plan  will check as it goes along,  in the stall now  but looking good   

manfromplaid

all done and pulled split up and in the freezer( sorry running late and no pics)  pulled the single  boneless blade after 15 hrs IT of 182. the 2 bone in another 3 hrs IT 187. a fast clean up and load the racks with 11 lbs of 1/4 in. sliced eye of rib(on sale got a steal) need to do 2 batchs cause that's a lot of meat for the BDS. 2 hrs hickory at 160 deg. then in to the dehydrator to finish  pics to follow on the jerky