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Pulled Pork done - now what
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wrapp it up in tin foil and put it in a ice chest with towels or stuff with newspapper and let it rest a hour or a little more then open it up and pull it.
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We had pulled sandwiches last night with good Paso Syrah. Carnitas omlettes this morning,lots of uses enjoy.
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Thanks and WOW!
I now realize why this is so popular. Black skin peeled right off leaving easily pulled moist meat. great lunch, will be a great dinner too, then will freeze in little packets for reuse - and then: I WILL DO IT AGAIN.
What great fun this is.
Mike -
Glad to hear it turned out well. Where are the pics? :ermm:
I have a 6 pounder going on tonight before bed for lunch tomorrow. I can't wait!! -
I got two 8 pounders sitting in plateau. I wish they would hurry up
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Texas Vintner,
I am putting on my first butt tonight and worried about a flame out. Did you do anything different between the first and second one. -
I put in more charcoal - almost to top of fire ring. And kicked up the dome temp to about 260 at bed time; was at 240 in morning.
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Thanks, I did prep mine with more lump than usual. Just waiting to fire mine up.
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