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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 01-20-2014, 10:42 AM   #1
kmenard
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Default Pulled pork....for the loss

I know we don't bump old threads, but I like to give the people who helped out on these things their due.

This wound up being mostly from Saiko

Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire


Injected it the night before and put the rub on




went low for about the first hour


Should have dropped it down in the hole a little bit futher


Had to pull it a little early...the wind kicked up real bad and I lost some temp towards the end...also could only let it rest for 45 min rather than 2 hours. 275 for most of the cook after the first hour. Flipped it for the last hour. Spritzed it every hour after the 4th.


The only complaint....The Patriots lost.


The Carolina sauce was very good...and I am not a fan of vinegar sauces!

2 cups apple cider vinegar
3/4 cup brown sugar
3/4 cup ketchup
2 tsp coarse black peper
1 tsp kosher salt
1 tsp cayenne
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Unread 01-20-2014, 10:58 AM   #2
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nice looking pork sammie!!!
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Unread 01-20-2014, 11:03 AM   #3
Diesel Dave
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Nice looking cook and the finished pic was
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Unread 01-20-2014, 11:07 AM   #4
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Nothing wrong with that sandwich!
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Unread 01-20-2014, 11:22 AM   #5
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Great looking pork.
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Unread 01-20-2014, 11:42 AM   #6
kmenard
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the only weird thing was the fat cap basically came off almost like a helmet...I guess I could have diced it, but it seemed...well...piggish :)
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Unread 01-20-2014, 11:58 AM   #7
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Quote:
Originally Posted by kmenard View Post
the only weird thing was the fat cap basically came off almost like a helmet...I guess I could have diced it, but it seemed...well...piggish :)
looks great

on the fat cap, I trim it off before cooking

you get a lot more bark that way, there is plenty of fat left in the meat
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Unread 01-20-2014, 11:59 AM   #8
kmenard
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I will try that next time...on this one I just trimmed it down.
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Unread 01-24-2014, 07:39 PM   #9
IslandBoy
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Do u have pics of your shelf system? I like the design approach
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Unread 01-24-2014, 07:50 PM   #10
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I feel your pain on the loss brother, LOVE that uds though!
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Unread 01-24-2014, 08:09 PM   #11
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I'll take a Sammie, looks really good.
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Unread 01-24-2014, 08:11 PM   #12
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oh man. I could go for 2 of those sammiches right now.
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Unread 01-24-2014, 08:27 PM   #13
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I don't see how you Northern folks turn out such good Q given the conditions. It gets Butt Hot here and my 1st 100*F are free during the Summer. It's more a matter of keeping temps down.

Might Fine Cook!
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Unread 01-24-2014, 11:44 PM   #14
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That is an epic looking sammich.
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Unread 01-25-2014, 12:02 AM   #15
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Nice. Had brisket all week. That got me feelin porky for next week
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