Recent content by mudslinger1

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. mudslinger1

    Basic Pulled Pork Smoke

    I wound up wrapping it around 190, I kept it moist with a 50/50 mix of apple cider vinegar and water sprayed every hour, left it on until the temp was 205 for around 30 mins then wrapped it in towels and let it rest for 2 hours. It was so tender it just fell apart, and tastes awesome.
  2. mudslinger1

    Basic Pulled Pork Smoke

    Thanks guys, that's what I was thinking. It is not a boneless.
  3. mudslinger1

    Hello

    Hello, newbie here from Alabama. I've been smoking for about a year in a CharGriller with a side box, using Apple, and Hickory. So far I've just pretty much been winging it depending on time, and the look of the meat only checking the temp towards the end to verify it is done. Trying to refine...
  4. mudslinger1

    Basic Pulled Pork Smoke

    Hey guys new to the forum. In the past I've always depended on time when smoking and I never checked the temp until it had been on the smoker for about 10 hours. I'm using the technique outlined in the original post on this thread and my 5 1/2lb butt is already up to 165 after only a little over...
See more
Top Bottom
Back
Clicky