pondman
Cook
- Joined
- Mar 7, 2009
- Messages
- 53
I won't be smoking a pork sholder hanging from the leg bone any time soon. after about eight hours of cooking the meat became tender, and started to pull away from the bone( I should have known) I managed to save it from falling into the fire box. I wrapped it in foil and cooked it for another two hours and it was fine.I'm not a big pulled pork sammie man. I made a nice au jus from the drippings and served it with a couple of sides and sweet tea.I added a video this time enjoy[youtube:vmjn1hiq]http://www.youtube.com/watch?v=UoiWq9siI8I[/youtube:vmjn1hiq]
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