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LM600 01-24-2013 03:57 PM

Pulled Pork
5 Attachment(s)
Here we have a bone in pork shoulder that was skinned, rubbed and clingfilm wrapped overnight.

Smoked at 225F - 250F for 18hrs with hickory.

The crackling I did seperately on my grill.

Offthehook 01-24-2013 04:03 PM

18 hours! wow thats a long time, looks good!

Enkidu 01-24-2013 04:05 PM

Damn, that looks delicious!!

Seriously I just ate and my stomach is grumbling now that I see that!

HankB 01-24-2013 04:06 PM

That's how it's done! :thumb:

Looks good. What did you put in the rub?

LM600 01-24-2013 04:25 PM

Cheers Guys...It was lovely! :grin:

The rub is...

Garlic Powder
Onion Powder
Celery Powder
Rosemary (a touch)
Salt and Pepper

basuraman 01-24-2013 04:28 PM

Very nice.

Mexi "Q" Tioner 01-24-2013 04:30 PM

Nice looking bark!

Smoothsmoke 01-24-2013 04:44 PM

Looks farking delicious. The shoulders across the pond resemble brisket.

fantomlord 01-24-2013 05:04 PM

nice cook!

John Bowen 01-24-2013 05:06 PM

That looks great but what I respect is a person who tended that little smoker for 18 hours.

Is that a Brinkman??????

Freddy j 01-24-2013 05:08 PM

Looks great!!!' what is a crackling?

cameraman 01-24-2013 07:57 PM

Mighty fine

Robicus129 01-24-2013 08:08 PM

Nice work! Looks delicious!!

IamMadMan 01-24-2013 08:12 PM

Great job.......

cowgirl 01-24-2013 10:04 PM

Looks great to me too. Nice job LM600!

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