Last Sunday pulled pork. Cooked in a master touch for six hours, no foil, no mopping, just a few spary after the first three hours of cooking using a combination of apple juice and apple vinegar. Smoked with hikory and oak. Served in a bun with coleslaw and Carolina sauce. Enjoy
Quote from: Frank on April 25, 2018, 03:58:44 AM
Last Sunday pulled pork. Cooked in a master touch for six hours, no foil, no mopping, just a few spary after the first three hours of cooking using a combination of apple juice and apple vinegar. Smoked with hikory and oak. Served in a bun with coleslaw and Carolina sauce. Enjoy 
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hell yeah man! enough to share with me too!
Quote from: Schaefd2 on April 25, 2018, 04:19:45 AM
hell yeah man! enough to share with me too!
Sorry is all gone! Next time ;)
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Looks awesome! Looks like you put it in an aluminum pan part way through the cook. What does that do?
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Quote from: Firemunkee on April 25, 2018, 01:01:11 PM
Looks awesome! Looks like you put it in an aluminum pan part way through the cook. What does that do?
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I cooked it for the first four hours i think without the aluminium pan (i dont know if the aluminium release particles so im trying not to use much) then i had to use it becouse the meat was leaking a bit and also for collecting the juice.
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