Quote:
Originally Posted by wpgflamesfan
Pulled Pork Update:
So after heading out to watch the Canadiens/Caps game with some buddies from school and having a bit too much to drink, I somehow managed to muster up the strength to get up at 6:00am and get this baby started. I was really surprised at how well the roast held the brine as there was almost no liquid in the bag after the roast was removed. Anyway, after getting the smoker heated up and letting the meat come to room temperature I put the roast inside.
I'll probably give it about 5 hours of smoke, then shut the smoke generator off and just let the heat do the work. |
Sweet unit you have there. What flavor of wood are you using for the smoke?