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Old 01-14-2013, 05:56 PM   #14
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Join Date: 01-14-07
Location: Mount Washington, Kentucky

Sorry but no pictures.
Butt was 205 when removed from egg, i rested for 2 hrs and then pulled.
Separated the juice and fat, poured over the pulled meat.
Family is happy. :)
The texture is different from low and slow. It is firmer.
Pork is juicy. Next attempt will use some other liquids with the ACV.
If you add a finishing sauce to this, i dont think you would tell the difference between low and slow.
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