BBQ-Project of the day 24-10-2015


Today I am about to smoke a Pulled Pork.
The pulled pork will be served with self made coleslaw.


More pics will follow depending on the progress

At 64°C (147°F) (after ca. 3.5h) core temp I got into the so called “stall” and I had to wrap the meat with foil to overcome the temp stagnation.

Now the heat is rising and I’m aiming for 93°C to 95°C (200°F to 203°F) core temp.

Ok – Ready to go. After nearly 8h it has reached a core temp of 94°C ( 201°F) and now it’s ready to rest for 30 Min.

Finally I can report : Oh yes! It was a super tender and very tasty pulled pork.

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