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Pulled pork

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    Pulled pork

    Pulled pork using Memphis meat dust. Went in the smoker ~630 this morning. About 7 hrs @250F to reach 200F. I used the crutch, which I usually do not do for pork. Came out good but bark was soggy from crutch.

    #2
    Man that looks great. What do you plan on making with it?

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      #3
      I made a Carolina BBQ sauce and some sweet and sour cole slaw to go with it. I also did some pulled beef!

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        #4
        Yeah that pulled beef you made looks great too. Sounds like you have a feast on your hands!

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          #5
          Impossible for that stuff to get old.

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