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Meat Mopper
Pulled Pork
Smoked in the smoker overnite ABOUT 8HR got up next morning around 8 AND RAISED THE TEMP TO 230 AND COOKED ANOTHER 4HRS GOT STUCK AROUND 150 DEG COOKED LITTLE WHILE LONGER TO 162 DEG AND TOOK OUT AND WRAPPED IN TIN FOIL AND BASTED WITH APPLE JUICE AND PUT IN THE KAMODO AROUND 425 FOR 2 HRS TILL TEMP REACHED 203DEG TOOK OUT AND LET REST 1 HR DON'T THINK i WOULD CHANGE NOTHING EXCEPT A LITTLE LONGER MARINATING IN APPLE JUICE AND GARLIC ONLY MARINATED AROUND 6 HRS THEN USED BUTT RUB TURNED OUT GREAT SHREDDED REAL EASY THEN MADE FINSHING SAUCE
Finishing sauce
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
Smoked in the smoker overnite ABOUT 8HR got up next morning around 8 AND RAISED THE TEMP TO 230 AND COOKED ANOTHER 4HRS GOT STUCK AROUND 150 DEG COOKED LITTLE WHILE LONGER TO 162 DEG AND TOOK OUT AND WRAPPED IN TIN FOIL AND BASTED WITH APPLE JUICE AND PUT IN THE KAMODO AROUND 425 FOR 2 HRS TILL TEMP REACHED 203DEG TOOK OUT AND LET REST 1 HR DON'T THINK i WOULD CHANGE NOTHING EXCEPT A LITTLE LONGER MARINATING IN APPLE JUICE AND GARLIC ONLY MARINATED AROUND 6 HRS THEN USED BUTT RUB TURNED OUT GREAT SHREDDED REAL EASY THEN MADE FINSHING SAUCE
Finishing sauce
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
