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All, as I embark on a couple shoulders this Sunday for 'da game', I'm also wondering if anyone has any favorite salsa/relish/etc... recipes that you might want to share as a topping for pulled pork sandwiches.
I'm thinking pretty basic with a base of sauce, but including a mix of yellow...
I am smoking 2 8#ers on Sunday... I traditionally smoke them at 230 to 240 (Weber smoky mtn) until they hit 160, then pan/foil them with a mixture of apple juice and Captain Morgan spiced rum) for 1 to 2 hours before putting them back on the smoker for the final cook to 195 at a higher smoker...
OK... Before I enter my brisket induced food coma, here it is...
Going into the foil and towel wrap, I separated the jus and the grease...
... And figured, 'hmm... That grease would make some great potato chips!
Out of the towel wrap after 90 minutes
Slicing in, I was amazed at...
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