Titch
somebody shut me the fark up.
as happy as.:thumb:
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Pulled Pork Question
- Thread starter Titch
- Start date
oifmarine2003
Babbling Farker
- Joined
- Nov 26, 2012
- Location
- Cedarburg, WI
Glad your cook when well. Anytime you can keep the wife happy it is a good thing! can't wait to see the pictures!
Titch
somebody shut me the fark up.
Probed tender, great way to do it, I have learnt a lot from this forums members:thumb:
Titch
somebody shut me the fark up.
Thank you, yes I did wrap,took no chances:mrgreen:
dadsr4
somebody shut me the fark up.
- Joined
- Feb 8, 2010
- Location
- Howell, MI
Looks great. I bet it was easier than you expected.
okiej
is Blowin Smoke!
I just started doing pulled pork a few months ago. Have done about 20 of them now. I had to learn that a pork shoulder is made up of a butt and a picnic. Both are good. I prefer a bone in pork butt. The bone will pull right out when it is done. I inject and rub the night before and wrap in plastic wrap and into fridge. Next day I smoke at 250 for 4-5 hours till color is good. Then wrap in aluminum foil. (sometimes I move to oven after foiled so I don't have to tend smoker). Cook till 195-207 internal. Probe tender as they say. rest 1 hour. will probably take approx. 1.5 hours per pound. Sometimes longer. Good luck.
fantomlord
is Blowin Smoke!
- Joined
- Sep 24, 2012
- Location
- Sauk City, WI
looks like you nailed it Titch!
Diesel Dave
Quintessential Chatty Farker
- Joined
- Aug 23, 2013
- Location
- In the woods
You did a fine job my friend.
That looks real tasty.
That looks real tasty.
