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Second attempt at pulled pork
AmericanFlannel
Posts: 131
This one was 6.8 pounds. I coated it in mustard then Pineapple Head from Dizzy Pig. I smoked it with apple and cherry wood at 230ish (with a spike to 250 at the end) for 12 hours and pulled at 198-200 IT.
It's got a weird little bald spot.
I rested it for 30 minutes then just pulled it. It's sitting in foil in the oven (warmish but not on) waiting for the inlaws to get here.
Comments
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That looks perfect.-Jody Newell (LBGE & a 36" Blackstone griddle).
Location: 🍺🍺 The back porch, Munford, TN. 🍺🍺 -
Yep.dweebs0r said:That looks perfect.
If the in-laws don't make it, let me know. I'll bring the beer.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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AmericanFlannel I see you have a probe tree, Do you like it?
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South Dakota
KBØQBT
Large BGE,
Mini BGE
36" Blackstone Griddle
Phoenix Gasser
Cyber Q WIFI
And a deck box full of toy's -
Nice bark. I am sure the in-laws will be pleased. Let me know if you have left overs and I will send my address.Gulf Coast FL
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First try with it (it's a CyberQ probe - has the alligator clip on it still)... The best part is I didn't knock it loose putting the meat on and off the grate. The funny thing is I forgot to get it when I bought the Egg and the CyberQ... the saleswoman at Dizzy Pig recommended one and everything and I still forgot it. So I fixed that problem when I went back to get more lump. I can't believe I am still on my first bag that I got with the Egg (Done two low and slows with shoulders, two low and slow with ribs and a pizza - didn't even reload the initial load until I did the shoulder above)So yes, I like the tree - but got sticker shock when I got home and looked at how much it was
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That does look good, congrats. How does it taste with the pineapple head? I love that stuff on peaches, but it seems a little on the sweet side for pulled pork. Now I'm reconsidering that...Cheers-B_BFinally back in the Badger State!
Middleton, WI -
I did both shoulders with it (we like a sweeter pork plus my step father in law doesn't handle spicy well)... next time I am going to try something different.When I got my egg I chose Dizzy Dust, Raging River and Pineapple Head. Did ribs with the Dizzy. Still need to try the Raging River on something.
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Looks great. Raging river is great on salmon. Make sure to cook it on a cedar plank.
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You aced that cook, AF.John in the Willamette Valley of Oregon
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