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Unread 04-10-2008, 12:48 PM   #8
Pipin' Pig
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Here are some updated pics from the cook. This is after resting 2+hours. Obviously I should have checked a couple of times during the night as I think we have an over cook (for texture anyway).

Could not get the flat to slice and it shredded instead. The point pulled like a pork shoulder so I went ahead and did that and separated the fat. Here are a couple shots of the shredded flat and the pulled point.

It was very tender and moist. Guess it just broke down too far. I had hopped to cube the point and make my first crack at burnt ends but something to look forward to next time.
Attached Images
File Type: jpg pulled.JPG (74.3 KB, 103 views)
File Type: jpg shreded.JPG (81.8 KB, 103 views)
File Type: jpg pulled2.JPG (74.5 KB, 102 views)
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Derrick "Mor Muc" Russ
Charleston, SC
The Citadel co '93
Bag piper
Cookers:
- Stumps 223
- CB Bandera
- Jen Aire Gas Grill
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