Gonna start a shoulder smoke tonite and hopefully have some good pulled pig for the Steelers game tomorrow. I brined it in the Sauce Bauce's recipe for 8 hours, then applied the rub! Here it is getting ready to go in!(http://img.tapatalk.com/d/13/10/20/vany7uzu.jpg)
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looking good so far, cook at 220 - 225 smoke with hickory mesquite oak or maple, no more then 4 hours, till an IT of 190- 200 , start checking at 185 F to see if it is ready to be pulled, if it pulls easy then pull it,, if not wait another 5 degrees and try again.... once done you can place into a crock pot with apple juice to keep warm and introduce moisture back into the meat,
keep the top vent open.. good luck on the smoke and game
Thank you! I like the crock pot idea.
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your welcome, and enjoy
Looks like it will be good for the game tomorrow.
Update! Just got through the stall and at 178 degrees! It got colder than expected overnight dropping my box to 180 while I slept. I got it back to 220 at 5am. Pictures to follow
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Here it is 17 hours later at 195 degrees. It is now foiled and toweled in the cooler! The fork spun like it was in butter!! I can't wait!!(http://img.tapatalk.com/d/13/10/21/ururajy6.jpg)
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Very nice. Great looking bark.
great looking bark
Nice looking butt!
Beauty looking pork!! Glad to hear you liked the cheeseburger bites and that you're gonna try them out
Annnnd here it is pulled!! I made a vinegar based table sauce to go with it. I'll let you know how it tastes!!!!(http://img.tapatalk.com/d/13/10/21/uvupuzer.jpg)
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Here's the final result, topped with coleslaw and a Carolina sauce. (Ignore the fine china it's on)(http://img.tapatalk.com/d/13/10/21/hyra4y2a.jpg)
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Love the fine china, but the food is better. ;D :)
Good lookin sammie :P :)
That's some mighty fine pulled pork ya done up :)
Thank you guys!! So rewarding after all the time and effort!!
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You did a good job.
Looks very tasty.
Excellent work!!
That makes me hungry just looking at it :)