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Simple Pork- Many a pic-

Found a new favorite meat shop recently.  They have locally farmed Montana Heritage Pork among other things I am not yet brave enough to try (beef heart).  This was about a 7 hour cook-
Boneless roast looking good-
Simply seasoned with a blanket of Dijon, Sriracha, & a Rib Rub I had
Dome between 225-250 Indirect with about a cup each of apple & cherry wood chips.  Meat was cold as an attempt for it to take extra smoke & color
At about 160F I foiled it and let the temp climb slowly to about 203F
It rested quietly in time out for a while before I took the forks to it.  Was still too hot to handle
Juicy, Smoky, and Delicious!  It was a fun cook, done simply with no injections, brining, or excessive mopping.  

Here is a little story I wrote with more info about the experience-

I hope everyone has a fantastic weekend!  Especially all you dads out there!  P-
Proud resident of Missoula, MT

Check out my book on Kamado cooking called Exclusively Kamado:


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