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Unread 04-27-2014, 08:07 AM   #6
CT-Mike
On the road to being a farker
 
Join Date: 01-11-14
Location: SE CT
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Went to bed around midnight with the Egg at 250 or so. Got up at six and checked on it, 325 degrees. I am thinking the temp crept up due to the rain stopping and warming up about 20 degrees outside.

Needless to say, porky was done at 7 AM, and I didn't want to FTC for 9 hours. So I pulled the butts, sprinkled in a little of the rub, covered with some of Fat Johnny's sauce, and will vac seal once completely cool. Then I just have to throw a vac bag in a pot of boiling water just prior to eating.

The taste is incredible, but sadly a lot of the bark was overdone and dried out.
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