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I made my own finishing sauce tonight. Here it is:
1/2 cup Apple cider vinegar
2 Tbsp Brown Sugar
1 Tsp red Pepper flakes (crushed)
1/2 Tsp Sea Salt
1/4 Tsp Black Pepper
1/2 Cup Drippings
Heat vinegar to near boiling, add brown sugar. Stir. Remove from heat add everything else, stir...
Yeah, I am making it for all my work mates. They do not get this kind of thing often so I am going to give them a taste of home so it is worth the time.
Ok, so I have done a couple pulled pork smokes and feel I have it down pretty good. Last 7 pound Butt came out awesome. But this one will be the largest single piece of meat for me yet. Any tips or suggestions for a 12 pound Picnic or do I treat it the same as the smaller ones?
Here is the story from tonight adventure into Reverse Sear. I loved it and will be doing this again.
Had a SPOG rub on them overnight.
Smoked them to an IT of 118 and then threw them in the iron skillet for about 1 minute per side.
They looked and smelled great.
They tasted even better!
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