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SmokingJo

Full Fledged Farker
Joined
Jun 24, 2012
Location
Italy
Inspired by SirPorkaLot thread:
http://www.bbq-brethren.com/forum/showthread.php?t=151525

today I've done my first pulled pork. Took a piece of 2 lbs of pork shoulder, no rubs, no injection, nothing. Directly from fridge to kettle, only salt. Absolutely KISS.

Smoked indirect at 250-300 degrees till 195 degrees and probe tender. Took 5 hours.
I'm happy of the results!

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7964328B-145E-40BC-A041-1A1FA0429237-1384-000000A4C0BD969F.jpg


Bye and thanks for watching, and thank you all the brethren for the inspiration!
Gianni
 
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