In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Pulled pork

Discussion in 'The Smokehouse' started by Butcher, Feb 2, 2024.

  1. buzz-saw

    buzz-saw

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    Can't say I haven't cheated either. Nothing wrong with that , I don't think after you wrap it that it would know the difference.

    Now I have a craving!
     
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  2. Eric VW

    Eric VW Moderator

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    Yep, same here! Always finish in the oven. With the Chef IQ WiFi thermometer/probe, I always know what the internal temperature is.
     
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  3. ReelFaster

    ReelFaster

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    Same!!

    Glad am not alone! Many folks I watch and follow on YoutTube do the same and some great BBQ'ers say there is zero shame in doing so. I think it's actually quite brilliant, you get the bark, and the smoke flavor without consuming a ton of firewood or pellets or whatever your using. Saves me personally from having to feed the stick burner. Results are tremendous!

    I literally just texted my wife again, put a boston butt the list, lol!!!
     
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  4. Eric VW

    Eric VW Moderator

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    Gonna be smoking a bison brisket next week. It’ll be a first for me.
     
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  5. ReelFaster

    ReelFaster

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    NICE!!!

    Let us know how it turns out!
     
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  6. Eric VW

    Eric VW Moderator

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    For sure. :handshake:
    :ithappened:
     
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  7. buzz-saw

    buzz-saw

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    That's different.
     
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  8. Eckie

    Eckie

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    Has it got fat on it like a beef brisket? I've always thought/ heard that bison is lean....
     
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  9. Eric VW

    Eric VW Moderator

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    Supposedly super lean, like venison.
    I don’t have the bison here, yet…
     
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  10. ReelFaster

    ReelFaster

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    I recently had Elk, super lean, absolutely fantastic taste highly recommend.
     
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  11. Chvymn99

    Chvymn99 Moderator

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    :binoculars:…. How was it? :D
     
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