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3-2-1 Pulled Pork

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    3-2-1 Pulled Pork

    I'm going to have to give this a try with a larger (8-9 lb) butt.



    #2
    Please let us know your results. I wish that blog was a little more detailed - like what were the temperatures at each stage, for example. I cannot see an 8 lb butt being done in 6 hours, even at 275 and wrapping in foil, but it would be awesome if possible.

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      #3
      The article states that they can’t guarantee this method would work on an 8 ponder. Also, theirs was 4lbs and only 3” thick. Looks like 275 the entire cook.

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        #4
        The fastest I could do with pulled pork is 8 hrs for an eight lbs. as soon as they hit that stall (around 160 ish) I tray em and add some apple juice and cover tight with foil. Same with my briskets except I use beef juice. Temps average is 250 ish to 275.
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          #5
          I'm a "put it in the cooker - take it out and wrap it when it hits probe tender" for butts.

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            #6
            Never know till you try, maybe this weekend.

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