Pulled pork

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Fire Starter
Original poster
Jul 14, 2016
Central Valley California
Brined for 16 hours in a brine (duh) with some peppercorns, corinander seed, mustard seed, fennel seed, molasses and some brown sugar. Then put into the smoker at 250*F
They were rubbed with all the above named spices along with onion power, celery seed, paprika for color, and some cinnamon. Cooked for 12 hours to internal temperature of 200*F. Didn't take pictures of it after because I forgot. First time smoking so many at one time. Did good and timed it just right. They rested for a little over an hour in an ice chest .

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