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Old 05-08-2015, 05:38 PM   #81
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Hope there is a bit left for Amana!
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Old 05-08-2015, 06:00 PM   #82
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Hope there is a bit left for Amana!
I'm saving 2 back for Nashville and one for amana!

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Old 05-08-2015, 08:03 PM   #83
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Oooooooooh no!
Pulled pork big sis!

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Oh well then....that's an approved alternative little brother!


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Old 05-08-2015, 08:04 PM   #84
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I'm saving 2 back for Nashville and one for amana!

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When is the Amana event? I know....go to the FROG site....will do!


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Old 05-08-2015, 09:57 PM   #85
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Lol first weekend in October

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Old 05-08-2015, 10:36 PM   #86
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Are we going to be on a diet when we go to the Amana's .
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Old 05-08-2015, 10:37 PM   #87
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Are we going to be on a diet when we go to the Amana's .
Probably not.

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Old 05-11-2015, 02:13 PM   #88
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Smoked two pork shoulders yesterday in preparation for May Long Weekend. Rubbed them with love the day before then wrapped them up tight and stuck them in the fridge for 12 hours to do their thing. Onto the smoker Saturday night. Removed at at 190*, wrapped to rest for an hour, then pulled, put into foodsaver bags to keep the meat fresh, and into the freezer. I think I'm going for pulled pork taco's this time. Just have to make some Carolina mustard sauce (found a recipe and the wife loves it more than life itself it seems) and then we will be getting ready to hit the road Thursday after work.
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Old 05-11-2015, 02:54 PM   #89
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Smoked two pork shoulders yesterday in preparation for May Long Weekend. Rubbed them with love the day before then wrapped them up tight and stuck them in the fridge for 12 hours to do their thing. Onto the smoker Saturday night. Removed at at 190*, wrapped to rest for an hour, then pulled, put into foodsaver bags to keep the meat fresh, and into the freezer. I think I'm going for pulled pork taco's this time. Just have to make some Carolina mustard sauce (found a recipe and the wife loves it more than life itself it seems) and then we will be getting ready to hit the road Thursday after work.
How many lbs. We're the pork shoulders?
How long did it take?

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Old 05-11-2015, 03:34 PM   #90
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Question on the pulled beef roast... I consider my pork shoulders/butts done when they reach 190-200 (assuming I have enough patience). What temp do you take the beef to, to make it tender enough to pull?

Thanks!
Mike
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