Phrasty
Babbling Farker
Sigh... Pulled pork better watch the fark out!!! Tried Pulled beef today for the first time!!! It's sooo good! I smoked it with some almond wood (hot smoke @ 300˚, foiled at 165˚) while I was working on my build. The 4.5# chuck roast took about 7.5 hours to reach 205... Made it sit for 30 mins and pulled it! After having a couple fork-fulls by itself I decided to have some "broughtupsy" (manners) and made myself a sandwich (no shots of that though). But it's some good farking stuff! Thanks for the help in my other thread. The belly and I truly appreciate it! :thumb:
Cheers!
Cheers!
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