4. mai 2013

Pulled Pork Big Poppa style :)















 

I never done Pulled pork this way. First started and prepared for a loooong smoke. started as usual with maet in the drum. two nice pork necks. The butcher cut out the bone for me. 




After 3 hours the  meat was wrapped in foil with some aple juice, and back on the drum on 250* F




After 7,5 hours i got the coretemp I wanted. Wrapped the meat in blacets and in a cooler untillit was ready to serve. 







Bon apetit - and thanks for klikking :)