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christmas chopped pork from start to finish

post #1 of 5
Thread Starter 

today i did a 4lb pork butt, it was cooked indirectly on oak and mostly cherry wood.

it took over 5 hrs to cook, around 250-300 degrees

it was finished over the coals and i also fixed some crispy roast pork skin, that too was roasted over the coals.

during the skin roast, i added some cherry chunks to help crisp the skin.

 

over all i was able to make chopped pork and sliced pork. i mixed the skins into the chopped pork.

post #2 of 5
Very little left it must have been great!!
post #3 of 5
Thread Starter 

it was good.

post #4 of 5
Nice job! You wouldn't want to be standing outside for Christmas here, it was - 1 and 35km/h winds. Good job on the smoke.
post #5 of 5
Thread Starter 

lol, id be a human popsicle

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