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Unread 04-21-2013, 08:40 AM   #7
On the road to being a farker
Join Date: 03-19-13
Location: NJ
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Here we are after the glaze was on and out of the cooker. Unfortunately we had to run to the party and no pictures of the pulled pork. The cook came out great, however I wish I left it in the smoke for a little longer than I did to get some more smoke flavor and this could would have been a classic example of cooking to touch/feel instead of temp. I pulled these at 205*, the bones did come out with a twist, but not quite tender enough that the pulling just fell apart, but due to the rush I had no choice. Regardless it was a huge hit which turned into the midnight snack for everyone. Managed to save some to put on nachos today
Mahoney86 is offline   Reply With Quote