Thread: 1st Pork Butt
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Unread 08-07-2013, 12:00 AM   #7
El Ropo
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I've been removing the skin and exterior fat on my picnics. It creates a wonderful bark, and the meat has so much internal fat/marbling, there is really no need to keep any exterior fat. Meat stays moist and flavorful.

The last picnic I did like this a week ago made probably the best pulled pork I've ever put out. It's still tender and moist even nibbling on bits straight out of the fridge.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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