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Coppa Roast

JLeonard

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So I have 6 coppa roast about 12-13 pds total. Bought them for the TN gathering that we were unable to attend. I was wondering...can I cook these like a whole butt for pulled pork? Planning on only doing 2 since it’s just the tree of us. Thanks for any input.
Jim
 

smokin peachey

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Planning on only doing 2 since it’s just the tree of us. Thanks for any input.
Jim
Tree of us? Make sure you get some good bark on it. Lol. Sorry I couldn’t keep from commenting.
Yes you should be able to make pulled or it would work good for slicing. Can’t wait to see the pics.
 

thirdeye

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So I have 6 coppa roast about 12-13 pds total. Bought them for the TN gathering that we were unable to attend. I was wondering...can I cook these like a whole butt for pulled pork? Planning on only doing 2 since it’s just the tree of us. Thanks for any input.
Jim
I save the Coppa end roasts (money muscle + 3 or 4 of the tubes) when I make sausage or use pork butt in a recipe. Barbecue it just like you would a butt. I like it sliceable, so my final internal is in the 180° - 190° range. I always inject or brine, and often do a wrap finish.... that is where the cutting board juices come from.
5BCq3gF.jpg
 

JLeonard

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Lol smokin peachey smokin peachey i try to proof read before I post. You caught me!
disco disco ive seen your post on that. May just do it that way.
thirdeye thirdeye man that looks good! Thinking you guys have made my mind up.
thanks guys!
 

disco

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Let me know if you have any questions or I can help.
 

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