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I want some
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It’s what’s for dinner!mmmm Cow’s
Whoever is cooking the rock, I am pretty sure it is done.6 hour slow smoked over post oak pork butt 48 hour salt, course ground black pepper dry rub with 12 hour molasses follow up.
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That bark looks fantastic!6 hour slow smoked over post oak pork butt 48 hour salt, course ground black pepper dry rub with 12 hour molasses follow up.
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Yup! Just hit 160f.Whoever is cooking the rock, I am pretty sure it is done.
Thanks! That’s the fat cap mostly and Molasses helps the rest lol.That bark looks fantastic!
I just tasted it after letting it rest for a while and oh my gosh…sooo good!MODS! Ban this thread please!
Bad enough some of us can only drool over the badass rigs on here
but drooling over all this deliciousness is straight up CRULE!
I'm glad you're enjoying it.I just tasted it after letting it rest for a while and oh my gosh…sooo good!
Just finishing my homemade tangy barbecue sauce. Pulled pork sandwiches coming up here real soon@Velodromed All that prep time, and it's gone in 30 minutes or less. making me drool for sure!
At least it wasn't liver that looked like chocolate ice cream...I'm glad you're enjoying it.
Excuse me...I have a bologna sandwich to attend to.
You’ve never slow smoked a pork butt or shoulder have youAt least it wasn't liver that looked like chocolate ice cream...
I was referring to the sandwich. I have not smoked pork in my life (my dad smoked some of our pork and it was incredible).You’ve never slow smoked a pork butt or shoulder have you
Were you able to get it to pull? I always cook my pork butts to around 200.Just finishing my homemade tangy barbecue sauce. Pulled pork sandwiches coming up here real soon
By the time I got it off it was a touch over 170 and pulled decent. This roast was boneless also. The bone in ones I cook to 190. I always dry them out a bit much when I hit 200 on my old offset cooker. It’s just too inefficient. Eventually someday I’ll get a Lifetime or similar.Were you able to get it to pull? I always cook my pork butts to around 200.
Ah got it lol. My son thinks the same of me but I’m only decent at it. Need better equipment lol. My old thin wall offset is crap.I was referring to the sandwich. I have not smoked pork in my life (my dad smoked some of our pork and it was incredible).
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