Even though I had a pulled pork sammy just yesterday at LightningBoldtz's they had this really nice bone in blade roast on for less than ten bucks......shit. I cooked it naked for a few hours then put it in a pan with some honey beer for a few hours till it hit 170f or so. It was then foiled with a little more beer for a couple hours till the bone popped out. I rested it for a couple hours before pulling.....and adding a little more beer. I used a mix of lump and briquettes with cherry and rum barrel wood.
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No such thing as too much pulled pork!
Looks great
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Agreed. I can always have a pork sandwich.
You all know this... Pork.... the other white meat.... :)
Quote from: WNC on January 12, 2017, 08:09:43 PM
No such thing as too much pulled pork!
Looks great
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+1
searching for 1 18" straight lip twist ash pan.
That looks great! I am now craving for some pulled pork sandwich
Quote from: WNC on January 12, 2017, 08:09:43 PM
No such thing as too much pulled pork!
Looks great
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^ what he said!!!!
Great looking cook! I like to foodsaver a few smaller bags of pulled pork to stick in the freezer each time I make it. Great for pulling out and reheating in some simmering water to make up some quick and easy tacos, chilli, nachos, enchiladas, pulled pork sandwich, etc..
I feel like a dummy. For Tomorrow's Patriots game I offered to make ribs for the crew. While I'm trying to figure out how to get four racks of spares on the 18 inch WSM I'm thinking I should have just gone with a big ol pork Butt for 1/4 of the cost. It's funny when I was checking out at the grocery store it came to just over $50 for the ribs and I was thinking about how many times I might be quibbling over the cost if a CL grill when here I am spending more on one feed that I've paid for a SSP
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OK, take a break for a while, I want you around for a long time.