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You want an internal temp of 190-200. The temp will stall around 170 for 1-2 hours but once it gets past that stall, you get the difference between pork that can be pulled, and pork that needs to be sliced. |
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Sounds good, thanks for the help. If it takes that long I may have to wait until another day to do it, have some stuff to do in the morning.
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But that could work if I don't want to have to tend to the smoker all damn day. Thanks. |
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Thanks for the tips guys. Came out pretty good for my first smoke! Didn't get it hot enough as it wasn't as pull apart as I would have liked and I might not have applied the rub liberally enough. But still tasted awesome. I used Mesquite wood with pineapple juice in the water bowl. Smoked for 8 hours.
http://i250.photobucket.com/albums/g...5/DSCN0377.jpg |
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