Pulled pork slightly off course

[ds7662]

Great looking Q, AJ!

 

[bustedluckbarbq]

The q is lookin' great friend!! ya gonna eat all that??? Ya want us to have some right...... hahaha

 

[meowey]

Great smoke! This shows that there is no one right way to smoke meat. Every one can take something from this experience that you need to do the best you can with what you have!

Well done!

Take care, have fun, and do good!

Regards,

Meowey

 

[lovinsmokin]

I think you're right with the higher temp for the tougher bark. We usually get to a high of 225-240 and get a pretty good bark. Last night we went slow & low with a high of 225, and I think we got what you call the 'melt in your mouth' pork. Juicy as heck and delicious, but I like the tougher bark better myself. Not to mention it keeps alot more flavor and adds texture. Looking good so far!

 

[cman95]

Looks great aj, gotta go hungry now...again.

 

[ajthepoolman]

Thanks Meowey, that means a great deal to me! You are my smoking hero!

And yes, I tapped into that pork til bed! I couldn't stop nibbling on it. The finishing sauce makes all the difference in the world.

I just wiped my mouth from eating a sammie today. I added some BBQ sauce, some horseradish and dill pickles. YUM! My tummy is happy!

Well, nappy time... Sunday with open-window weather, a belly full of bbq...could you imagine a better nap?