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 Hickory Smoked Pulled Pork 
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Location: Olympia, WA
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Did a 8lb pork shoulder today for pulled pork.

Started yesterday am with it submerged in a brine of apple cider, onion slices, crushed garlic cloves, salt, pepper and brown sugar. Let that marinate for 24 hours.

Then, paper towel/blot dry and rubbed with brown sugar, salt, pepper, garlic powder and chili powder.

She then made friends with my rec-tec smoker. Using char hickory pellets and set to 225 degreees she smoked away for 12 hours, spritzing Apple cider on her at least once an hour until reaching an internal temp of 205. Pulled off and started shredding.

The end product? Fucking amazing. I need to remember to do 2 of these at once, because one just doesn’t last more than a few days in this house.

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Sun Oct 22, 2017 5:47 pm
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That's AWESOME!

Nicely done! :thumbsup2:

Yeah, finding other meat to 'throw on', always makes sense since you're burning the fuel.

Two of those, or a rack or two of ribs with 4 hours to go, or even a chicken or two near the end.

Rec-Tec? Very Nice :cheers2:

I got rid of some of my big ones in a move, and while I have my WSM, I'm pondering a couple, including Rec-Tec.

Nice pics!


Sun Oct 22, 2017 5:54 pm
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Yhea. I’m lucky that my RT is only the 300 mini model, so it works great for long little smokes. Eventually I’ll cough up the change for the big brother, the 680. I’ve seen guys do 12 shoulders on that thing.


Sun Oct 22, 2017 5:58 pm
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You know what's funny?

A lot of people with larger ones wish they had a smaller one quite often.

Less fuel....shorter cook times to reach temp, etc. Also, easier to protect for a winter cook :bigsmile:

Unless you're doing large groups often, or have a huge family, the smaller ones are awesome. You could easily do two butts on there....

But, you have a good one, and resale on those are good, so you can always move up.


Sun Oct 22, 2017 6:04 pm
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Oh. I’ll never sell the mini lol. I’ll add a 680 next to it. I agree that the mini is perfect for almost everything I want to do, and the ones who have the big 680 also wish they had the 300.


Sun Oct 22, 2017 6:11 pm
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Massivedesign wrote:
Oh. I’ll never sell the mini lol. I’ll add a 680 next to it. I agree that the mini is perfect for almost everything I want to do, and the ones who have the big 680 also wish they had the 300.



Lol!!! That's awesome...... 'I'll just add on..."

Fantastic....

That's how I ended up with 5 before I moved....


Sun Oct 22, 2017 6:36 pm
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Massivedesign wrote:
I need to remember to do 2 of these at once, because one just doesn’t last more than a few days in this house.


That advice sounds familiar. :facepalm2:

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Sun Oct 22, 2017 7:01 pm
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NWGunner wrote:
You know what's funny?

A lot of people with larger ones wish they had a smaller one quite often.

Less fuel....shorter cook times to reach temp, etc. Also, easier to protect for a winter cook :bigsmile:

Unless you're doing large groups often, or have a huge family, the smaller ones are awesome. You could easily do two butts on there....

YYEEESSSS, though god forbid you say that on a bbq forum, ooohhh my.

I love my 680, will not ever trade it, but wish I had the mini for a large number of cooks.

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Talons wrote:
it's too plastic, even for me.
it's like old, overworked, plastic everywhere old pornwhore amounts of plastic.


Sun Oct 22, 2017 7:16 pm
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Massivedesign wrote:
Oh. I’ll never sell the mini lol. I’ll add a 680 next to it. I agree that the mini is perfect for almost everything I want to do, and the ones who have the big 680 also wish they had the 300.

And Yo Sorry azzz better be contact me before you buy a 680. You owe me for getting you the mini!

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Talons wrote:
it's too plastic, even for me.
it's like old, overworked, plastic everywhere old pornwhore amounts of plastic.


Sun Oct 22, 2017 7:17 pm
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lamrith wrote:
azzz


That's the second time today that you've used that word in relation to Dan. icon_eek

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Sun Oct 22, 2017 7:21 pm
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MadPick wrote:
lamrith wrote:
azzz


That's the second time today that you've used that word in relation to Dan. icon_eek

Don't be jealous Steve.

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Talons wrote:
it's too plastic, even for me.
it's like old, overworked, plastic everywhere old pornwhore amounts of plastic.


Sun Oct 22, 2017 7:57 pm
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A tip if you do 2 is take leftovers and vacuum seal in personal portion sizes. When you want pulled pork (ribs, chicken or beef) just boil water and toss the sealed meat in the boiling water for a few minutes. It will come out tasting as fresh as the day you made it and moist

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Sun Oct 22, 2017 7:58 pm
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lionhrt wrote:
A tip if you do 2 is take leftovers and vacuum seal in personal portion sizes. When you want pulled pork (ribs, chicken or beef) just boil water and toss the sealed meat in the boiling water for a few minutes. It will come out tasting as fresh as the day you made it and moist


I always vac pac and boil. That’s the best way to enjoy it later!


Sun Oct 22, 2017 8:23 pm
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That looks outstanding! I like the bear claw shredders too!

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Sun Oct 22, 2017 8:27 pm
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sinus211 wrote:
That looks outstanding! I like the bear claw shredders too!


Agreed, well done Dan. :thumbsup2: Those shredders are a must have! I usually do multiple butts (don't go there) and your hands wear out shredding.

That's a nicely done Butt Dan, (go ahead and go there) :bigsmile:

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Sun Oct 22, 2017 9:04 pm
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