Toggle sidebar

Search results

  • 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. supersmoke16

    Pulled Pork Q-View

    Thanks Beer
  2. DSC_0015.JPG

    DSC_0015.JPG

    • supersmoke16
    • Media item
    • Comments: 0
    • Album: Default
  3. supersmoke16

    Pulled Pork Q-View

    It was a little hard to pull but I got it, and well worth the wait it was! Great call on the finishing sauce by Soflaquer, really enjoyed that. Im full but I think I might just have to make another sandwich, either way my stomach is well pleased. Thanks everyone for watching and commenting!!!
  4. DSC_0025.JPG

    DSC_0025.JPG

    • supersmoke16
    • Media item
    • Comments: 0
    • Album: Default
  5. DSC_0023.JPG

    DSC_0023.JPG

    • supersmoke16
    • Media item
    • Comments: 0
    • Album: Default
  6. DSC_0018.JPG

    DSC_0018.JPG

    • supersmoke16
    • Media item
    • Comments: 0
    • Album: Default
  7. supersmoke16

    Pulled Pork Q-View

    8 hours. Gonna prepare it in some foil and liquid and throw it in the oven so I might have some ready to pull pork by a reasonable time.
  8. DSC_0017.JPG

    DSC_0017.JPG

    • supersmoke16
    • Media item
    • Comments: 0
    • Album: Default
  9. supersmoke16

    Pulled Pork Q-View

    I was going to just spray some more apple cider in there before wrapping it but some beer does sound good, sure my dad wont mind me borrowing a bit I think if i throw it in the oven and keep it a constant temperature now, i should have time to wrap it for a bit and let the juices redistribute...
  10. supersmoke16

    Pulled Pork Q-View

    ahhh chef my thoughts are exactly the same, imagine the bark! But this busted toe is startin to bark Well see how things go.
  11. supersmoke16

    Pulled Pork Q-View

    thanks :) and man that does look great, Ima grab the ingredients when I go out in a bit. Internal temp is almost 170, I think I'm going to wrap it up and throw it in the oven pretty soon. I could keep it in the smoker but I think its acquired the desired smokey flavor, I'm running out of wood...
  12. supersmoke16

    Pulled Pork Q-View

    6 hours
  13. DSC_0016.JPG

    DSC_0016.JPG

    • supersmoke16
    • Media item
    • Comments: 0
    • Album: Default
  14. supersmoke16

    Pulled Pork Q-View

    haha thank you sir, This is the smoothest smoke iv had yet, so far anyhow! Arriving at 6 hours pretty soon, got a 162 internal temp, hmmm to foil and oven or not to foil and oven, this is the question. I think I'll leave it in there some more, iv still got plenty of daylight.
  15. supersmoke16

    Pulled Pork Q-View

    4 hours
  16. DSC_0013.JPG

    DSC_0013.JPG

    • supersmoke16
    • Media item
    • Comments: 0
    • Album: Default
  17. supersmoke16

    Pulled Pork Q-View

    Just sprayed it down with some apple cider vinegar to moisten it up, 2 hours in.
  18. DSC_0012.JPG

    DSC_0012.JPG

    • supersmoke16
    • Media item
    • Comments: 0
    • Album: Default
  19. DSC_0011.JPG

    DSC_0011.JPG

    • supersmoke16
    • Media item
    • Comments: 0
    • Album: Default
  20. supersmoke16

    Pulled Pork Q-View

    bout an hour in, the chamber is hanging steady at about 210. Got the temp up a bit, and down to a real light smoke that you can barely see. Ya I think this time may just be a good one. And no alblancher I got it on a few hours after you made that post, Usually I'll get it on at about 5-6 am...
Top Bottom
Back
Clicky