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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 04-03-2011, 09:26 PM   #1
Mister Bob
Babbling Farker

Join Date: 06-15-09
Location: Scituate, RI
Default Pulled Pork (pron)

A beautiful nine pounder

Trimmed, injected and rubbed with three of my favorites for layers of flavor.

Onto the BGE running at 275.

Six hours later the IT is 165

Added some AJ, covered and back onto the cooker. I use the rack and pan to make it easier to handle.

Two more hours, the IT is at 195 and the bone is loose as a goose. I took it inside to rest for a half hour. The bone came out super clean. The missing chunk was a tasted test that passed! Enjoy!

Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
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Old 04-03-2011, 09:30 PM   #2
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA

Oh hell yes! I haven't done pulled pork in awhile, but I'll be doing a whole shoulder next week & I'm looking forward to it.

Looks great Thanks for posting
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Old 04-03-2011, 09:31 PM   #3
Knows what a fatty is.
Join Date: 07-31-10
Location: Wine Country, Northern Cali

Very nice!
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Old 04-03-2011, 09:33 PM   #4
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Join Date: 08-02-07
Location: Cozad, Nebraska

That money muscle was outta sight!
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Old 04-03-2011, 09:33 PM   #5
is One Chatty Farker

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Location: Islip, NY

Would you please pass the rolls and the slaw? Great looking stuff.
"People who drink light 'beer' don't like the taste of beer; they just like to pee alot."

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Old 04-03-2011, 10:02 PM   #6
Dustin D
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Join Date: 01-15-11
Location: Louisiana

Nice Job. Never heard of adding AJ towards the end. I add in the beginning.

Did mine Saturday!
Semper Fi
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Old 04-03-2011, 10:07 PM   #7
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Join Date: 09-07-10
Location: Chicago, IL - West burbs


I did a 10.5# one last night. I thought about layering the SM Cherry, but decided to go with just straight Yardbird. But, I'm still trying to get a good grasp of the basics. Good to know that it wasn't such a bad idea.

What did you inject with?

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
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Old 04-03-2011, 10:12 PM   #8
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Location: Oshkosh, WI

Excellent job, as usual, Mr. Bob.
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Old 04-03-2011, 11:06 PM   #9
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Location: Cypress TX

Good looking grub, enjoy!
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Old 04-03-2011, 11:09 PM   #10
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Great looking pron
Stumps XL Baby/UDS
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Old 04-03-2011, 11:19 PM   #11
Pitmaster T
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Join Date: 04-03-11
Location: Texas

Great Job and are you not proud your hard work paid off? Can't go wrong with plowboys either.

Certified KCBS Judge

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Old 04-03-2011, 11:42 PM   #12
somebody shut me the fark up.

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Join Date: 06-26-09
Location: sAn leAnDRo, CA

Nice looking hunk of pork and pulled as well.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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Old 04-03-2011, 11:49 PM   #13
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Location: Indy

When you rub a butt with all that flavor it has to be delicious.

Very nice!
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Old 04-04-2011, 01:11 AM   #14
somebody shut me the fark up.

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Location: Utrecht,TheNetherPharkinglands

Awesome Mr. Bob!
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-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

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Old 04-04-2011, 01:31 AM   #15
big brother smoke
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Join Date: 05-03-06
Location: Ventura, CA

Nice Butt, Mister bob!
Peace and Smoke,

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My weapons: Humphrey's Smokers and Grizzly Coolers
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