Throwin a Pork Roast in the Smoker...
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Thread: Throwin a Pork Roast in the Smoker...

  1. #1
    Senior Member Flathats's Avatar
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    Throwin a Pork Roast in the Smoker...



    Butchering another next week....Gotta use it up...

  2. #2
    Senior Member Mrs. Admiral's Avatar
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    Quote Originally Posted by Flathats View Post
    Butchering another next week....Gotta use it up...
    Looks like The Admiral and I need to drop in for dinner!

  3. #3
    Senior Member Flathats's Avatar
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    With the drive time that would be about right....
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    Senior Member Smitty Blackstone's Avatar
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    Oh good.
    Someone here besides me that has a smoker.

    Was going to start a brisket, but went to the doctor today and found out my Cholesterol is 299.

    Damn you, delicious bark!


    The local butcher makes a Chicken Florentine rolled up thing. It has cheese and spinach in it, plus some other stuff.
    Low and slow at 225 degrees using hickory... DEEEElicious!
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    Senior Member Flathats's Avatar
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    1.5 hr mark....internal temp at 121...

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    Senior Member Flathats's Avatar
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    No bueno smitty.....

  8. #7
    Senior Member Flathats's Avatar
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    Just hit temp...
    Dryden-Tdub likes this.

  9. #8
    Senior Member jeffrolives's Avatar
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    Are you going to "pull" it?

    And if so, what are you tossing it with, if anything?

  10. #9
    Senior Member Flathats's Avatar
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    Boss (wife) hasn't let me know yet...my job was the meat...
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  11. #10
    Senior Member jeffrolives's Avatar
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    Smoked a butt on the grill last year.

    Used a vinegar recipe after pulling. I can't stand the smell of vinegar and did not how it was going to be, but it turned out very good. Tasty and moist.

    I think called Carolina style.

    Something like this, but there are more if you search "pulled pork vinegar".

    North Carolina Pulled-Pork Barbecue Recipe | Epicurious.com
    Flathats likes this.

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