Started 2 ten pound picnics on the smoker about 6am this past Saturday and pulled them off around midnight once they reached 205. Spritzed with apple juice and sprinkled a bit more rub on a few times. Finished with SoFlaQuer's sauce, great! Brung in the New Year pulling pork and treated our New Years lunch gathering to pulled pork, coleslaw and a variety of other sides and desserts. My first q-view!
My New Years Day Pulled Pork...Yum...
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Looks great. I remove all the crust and save it for me. My wife doesn't like it but I'll chopped it up real fine and mix a bit in when I server her and she just raves about it. Go figure? That crust is also great in beans. Thanks for the Qview, you did a fine job!
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Thanks for all the compliments. One question I do have is I used the finishing sauce talked about on this forum by SoFlaQuer, but what is the ratio of sauce to #'s of meat? I made one batch per the recipe and hand mixed it in the meat, the pieces that got some on it were great, but it seemed like I should have at least doubled the making. I smoked 2 ten pound picnics, so I probably got 7 to 8 pounds of meat from each one maybe. I only used the sauce on one of the picnics, the other one was pulled and frozen for future use (enchiladas, work lunches, etc.). Thanks for your input.
finishing sauce is a personal preference. Add a bit while pulling to cut some of the grease and put the rest in a squeeze bottle to sit on the dinner table. Make lots of extra, it is good on lots of things.