What I did yesterday

[rexster]

In addition to smoking some canadian bacon yesterday I also had a 9 pound pork shoulder I smoked. 10 hours in the Bradley, then broken apart, and pulled using my handy dandy pork puller.
Took about 45 seconds to pull and shred the pork

[GusRobin]

What temp did you cook the pork at and to what IT?

[Caribou]

That came out great :)
What's your handy-dandy pork puller?
Carolyn

[Tenpoint5]

That came out great :)
What's your handy-dandy pork puller?
Carolyn

Carolyn I believe it is the Roman Pork Puller that was reviewed in the newsletter when it was being published.

[mikecorn.1]

Looks great!

[rexster]

What temp did you cook the pork at and to what IT?

Smoked 5 hours w/hickory @ 140⁰, cooked at 250⁰ till 190⁰. Taken straight off, deboned and pulled.

[KyNola]

A total of 10 hours with half of that time at 140?  Am I reading that correctly?  That would mean that the 250 temp was only for 5 hours and it got to 190?  Or was it 5 hours at 140 and 10 hours at 250?

The Pork Puller works great doesn't it?  I've had mine for some time now.

[rexster]

Forgot my times. Preheated the Bradley for 45 mins. The meat was somewhat room temperature when I put it in at 9:30 am. At the end of the first cycle it was 135. I  had put 5 hours of pucks in the feeder. After 5 hours the Auber cranked it up to 250 and at 10:30pm it was pulled from the Bradley.

[Caribou]

That came out great :)
What's your handy-dandy pork puller?
Carolyn

Carolyn I believe it is the Roman Pork Puller that was reviewed in the newsletter when it was being published.

Oh, yeah...I remember that.  I'll have to take another look at the newsletter.  I saved them :)
Carolyn

[Mr Walleye]

Carolyn

Here is a link to the correct newsletter over on the recipe site.

http://www.susanminor.org/users/Hab/Executable_Files/Forum_Newsletters/Forum_Newsletter_Vol2_Issue6_June_2010.pdf

Mike

[Caribou]

wow Mike!
Thanks :)

[Mr Walleye]

No problem Carolyn

Mike