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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-03-2013, 12:03 PM   #16
Kloogee
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Quote:
Originally Posted by Lake Dogs View Post
At 300, it should be about ready to come off.
It's been running closer to 275-280 most of the time, with the couple of spikes above 300. I think it is very, very close.
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Unread 02-03-2013, 12:51 PM   #17
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I just took it off. My ET-732 was reading 204, but the ultra fast, super hot red thermapen was reading 199-204 in different places. It felt pretty smooth probing, but honestly, I've got no idea.



It's now wrapped in foil and towels and in the cooler for a couple hours. I resisted the urge to pull off a small chunk and give a taste test.
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Unread 02-03-2013, 12:54 PM   #18
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Let it rest. and why resist the urge to pull off a small chuck. It needs some quality control!
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Unread 02-03-2013, 12:59 PM   #19
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Quote:
Originally Posted by aawa View Post
Let it rest. and why resist the urge to pull off a small chuck. It needs some quality control!
Largely because I had it mostly wrapped up when I thought about it and didn't want to undo it.
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Unread 02-03-2013, 01:04 PM   #20
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Looking good!
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Duh.
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Unread 02-03-2013, 01:24 PM   #21
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It's going to be tasty
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Unread 02-03-2013, 05:26 PM   #22
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Looking good!

Unless everyone has similar tastes, other than maybe sprinkling on a vinegar based sauce in the style of a Carolina sauce, I would leave it to others to sauce/season as they see fit.
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Unread 02-03-2013, 08:27 PM   #23
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Bigabyte, that's exactly what I did. Just let it be and let them sauce as they please. It was a big hit.

I've never had what I would consider to be really good pulled pork before. In my opinion, this was awesome! I'm sure it probably doesn't compare to what many of you guys make, but I was pretty proud of it. I can't wait to do it again!

I dont think my pic does it justice, but the salty/peppery bark was fantastic. Here's what it looked like after pulling...


Thanks to everybody who contributes to this forum. I've learned so much from lurking and would have never been able to pull it off without the brethren.

Next experiment will be with brisket.
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Unread 02-04-2013, 07:23 AM   #24
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Looks good from here, nice job!
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Unread 02-04-2013, 07:34 AM   #25
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Looks like you nailed it....great cook. Welcome to the addiction....
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