Pulled pork.
Pulled pork.
Eleven hour smoke, two hour rest.
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comments
2Well developed bark. Care to share info concerning any particular process, temp, and rub?
3Mustard rub, pretty standard rub.
Eleven hours and 225 freedom units then two hour rest, wrapped at 170 and taken out at 205.
Two hour rest wrapped in towels in my cooler and bob’s your uncle.
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