my attempt last week of a pork but look so good At the 4 hour mark that I’m going to cook another for my moms birthday dinner tomorrow going to stop cooking it at 170 internal temp pork roast was my family favorite had one ever Easter. I’m going stick 5 or six garlic cloves in it it going to be out standing. Here’s a photo of last week cook at 165 internal
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Founding Member - Moderator Emeritus
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Author of the book Barbecue, fire and smoke
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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So you stop it at a lower temperature and then just slice it up like a roast? Not taking all the way up to the range where it falls apart for pulled pork, right? Just making sure I'm understanding properly. Nothing wrong with that at all.
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We raise pigs and I never had pulled pork until I cooked it myself about 6 years ago.Last edited by Jerod Broussard; February 17, 2018, 05:19 PM.
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