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Off The Water
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Test run from the new butcher and weekend smoking project
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<blockquote data-quote="one100grand" data-source="post: 276182" data-attributes="member: 4189"><p>Here are some updated pics, sorry for the slow upload, just came out of my pork-induced coma. This was literally the best pulled pork I have ever eaten; I highly recommend finding yourself a Berkshire hog. In my brisket guide, I left out a step that I do when I make a pulled pork - using a test piece. I cut a small piece of the pork, season it and cook it along side the big piece - I do this so that I can check what temp the whole shoulder will be done. Every pig is different and so every one of them will be finished at slightly different temps (the other benefit is that I get to eat a little bit before the whole thing is done); this enables me to have a piece I can test pull and will be done before the big portion. </p><p></p><p>The pork went on at around 10:30 PM on Saturday night, went all through the night at a steady 225. The smaller test piece served as breakfast :twisted: and the temp on the shoulder hit the magic point of 190 at right around 1:00 PM on Sunday. I pulled the pork and added a simple vinegar sauce to the meat just after pulling so it absorbs into the meat; then I served with 2 types of mustard bbq and a spicy tomato based bbq sauce.</p><p></p><p>I used 3 types of wood chunks as shown & stated in the pics.</p></blockquote><p></p>
[QUOTE="one100grand, post: 276182, member: 4189"] Here are some updated pics, sorry for the slow upload, just came out of my pork-induced coma. This was literally the best pulled pork I have ever eaten; I highly recommend finding yourself a Berkshire hog. In my brisket guide, I left out a step that I do when I make a pulled pork - using a test piece. I cut a small piece of the pork, season it and cook it along side the big piece - I do this so that I can check what temp the whole shoulder will be done. Every pig is different and so every one of them will be finished at slightly different temps (the other benefit is that I get to eat a little bit before the whole thing is done); this enables me to have a piece I can test pull and will be done before the big portion. The pork went on at around 10:30 PM on Saturday night, went all through the night at a steady 225. The smaller test piece served as breakfast :twisted: and the temp on the shoulder hit the magic point of 190 at right around 1:00 PM on Sunday. I pulled the pork and added a simple vinegar sauce to the meat just after pulling so it absorbs into the meat; then I served with 2 types of mustard bbq and a spicy tomato based bbq sauce. I used 3 types of wood chunks as shown & stated in the pics. [/QUOTE]
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Test run from the new butcher and weekend smoking project
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