Finally Done QVeiw

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rdknb

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jan 23, 2010
3,981
159
Chester (Kent Island), Md
Yesterday I started a 4.88 pork blade in shoulder at 9:45 am (yes I know that is late, but I over slept lol). At the 4 hour mark it was at 147, then the stall of stalls. in about the next 5 hours in went from 147 to 165. After that is moved along ok. I took it off the smoker at 200 and the time was 9:45.

I let it rest then pulled it. It was falling apart on it's own and was very juicy. I put it in the fridge, well did eat a little, and we had it for dinner tonite was good

The Product



Rubbed



Ready for bed



Right before smoker






After resting



Pulled



Dinner




Thanks for looking
12 hours later
 
Looks like you've got a NC-style sammie going on there.
smile.gif


Judging by the bark, I'm guessing that you didn't foil it at all while it was cooking. It looks really awesome pulled -- did you hit it with a finishing sauce, or was it that juicy on its own?

I might refrain from foiling mine next time. Thank you for sharing!
 
Mouthwatering! That's all I've got to say for it.
PDT_Armataz_01_34.gif
 
Pulled pork has gotta be one of my favorite dishes. You just can't go wrong with it.

I like the "No Foil" theory. My wife and I fight over the bark.


Todd
 
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