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First Pulled Pork


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#1 Ron Henderson

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Posted 06 December 2009 - 11:12 PM

Well Saturday was an awesome day. This was our traditional go get the tree weekend. And every year, me and the mrs.'s, argue over how straight the tree is. So Friday night, I put on my first pork shoulder. 9 something pounds for 10 hours, pretty close to 250 the entire time. Dry rub to begin, basted every hour, and then bbq sauce the last hour. At the 9th hour the internal temp was 170 something. I shoulda checked the last hour. It turned out really good, and everyone loved it. It was a little tough/dry in the center. Had this for a snack before getting our tree. Then used the little bit of left overs for the Cari's Beans recipe.

Best of all: I came home today, and the tree was already put up. Go figure.

Any bit of advice is welcome. Thanks,
Attached Image: Pork_Shoulder.jpg
Attached Image: PC050011.jpg

#2 Ryan Chester

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Posted 07 December 2009 - 06:46 AM

Congrats on your first butt!!! Let that baby get to the 190 - 200 degree range and i guarantee it won't be tough or dry. At that temp, the conective tissue is broken down and very tender. There is a white stringy muscle in the middle of the butt that you can't do squat about.

Keep smokin and I look forward to seeing more cooks.

#3 Jason Fisher

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Posted 07 December 2009 - 08:39 AM

Yeah, what Ryan said. Take that baby to atleast 195* or until the bone pretty much just falls out. Looking good though!

#4 Ron Henderson

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Posted 07 December 2009 - 08:56 AM

View PostJason Fisher, on Dec 7 2009, 08:39 AM, said:

Yeah, what Ryan said. Take that baby to atleast 195* or until the bone pretty much just falls out. Looking good though!



Can it get too hot?

#5 Alexa Fairbairn

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Posted 07 December 2009 - 09:05 AM

If you overcook it, it will be *too* fall-aparty, and mushy. Run it up until it gives up the bone, let it rest, and then welcome to porky goodness.

#6 Ron Henderson

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Posted 07 December 2009 - 09:09 AM

Cool, thanks




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