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Little hog down, smoked pukled pork!

hunterzackhunterzack Posts: 180 Officer
Well i shot a little 65lb pig this week and decided id try something new and break out the smoker that ive never used (this was my 1st time smoking)! When i got home i went on the computer searching florida sportsman and other sites for recipes, got a rough idea of what i was gunna do and decided i was gunna wing it. So i had the meat sitting on ice for about 6 hours and decided i was going to prepare to cook the next morning. I did not brine or inject the meat. So i took the hams and cleaned off the silverskin and covered it in dejon and yellow mustard and put a homemade dry rub ,of things i had in my panty, on top. So after preping it i placed it in the fridge to kinda maridnate overnight. Fired up my el cheopo brinkman charcoal smoker at 8am and placed the meat in there until it hit an internal temp of 160 (4-5hrs). Took the meat out and wraped it in tinfoil (added some beer in there as well to keep it from drying out)and placed in the oven at 250, i was shooting for an internal temp of 195-205. It sat in there for another 3-4hrs. Pulled the pork nd covered it with bbq sauce and served it as pulled pork sandwiches! Going to be shooting a whole lot more hogs from now on because it turned out awsome! Also migh tneed to upgrade to a better somker, that charcoal is high maintance lol


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