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More Pulled Pork


Master of the Pit
OTBS Member
SMF Premier Member
Joined Jan 23, 2010
It has been a little while since we had some so here we go,

Injected the night before with apple juice, worcestershire sauce. salt pepper.

Rubbed with my pork rub

Smoked in hickory @ 225-250 for 11:30 hours to IT of 205.

Rested in cooler 90 mins

Out of cooler

Ready to pull

Pulled, that is non foiled and no finishing sauce, very moist

I put it in fridge last night and this is to nights dinner

thank you for looking


Gone but not forgotten. RIP
OTBS Member
Joined Jul 26, 2009
That is a great looking sammie - what is that on the plate with it? Looks tasty


Smoking Fanatic
Joined May 17, 2010
I love pulled pork sammies, but it aint too bad served with mashed tators and a side of veggies either.  I need to cook another one maybe this coming weekend I'll rock the smoke!

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