I ruined it

[Kc_Kracker]

its all burnt and disgusting you wouldnt want any  pulled pork with a kick and sour apple slaw.

[Crunchy]

Who doesnt love some hog on a bun.  Perfect touch with the slaw.

[Kc_Kracker]

ya i usually do some heat with a sweet slaw, green apples are perfect. for the kids i just do sweet and sweet lol

[Crunchy]

I see a shouder smoke in the near future.  Need to share that slaw recipe.  I seem not to have the magic touch for slaw as it never comes out the way I want it.

[PolarBear]

Looks good man!!
Just rubbed one and stuck it in the beer fridge to smoke tomorrow.  Making 60 pounds of deer sausage today.

[Kc_Kracker]

I see a shouder smoke in the near future.  Need to share that slaw recipe.  I seem not to have the magic touch for slaw as it never comes out the way I want it.

I am picky about it. i love apple slaw on PP. i use red n green cabbage, lettuce,and  carrots but im not a carrot fan. and 50% green apple but thats might just be me!! some people add onion too.

    1/2 cup mayonnaise
    2 tablespoons white sugar
    1 tablespoons lemon juice (or lime)

    1 tablespoon apple cider vinegar
    1/2 teaspoon ground black pepper
    1/4 teaspoon salt

    Add all ingredients to bowl, mix up and add to slaw.

[Crunchy]

Butt is on the smoker in about 15 minutes.  How long will the slaw last?  Should I make it tonight or wait until tomorrow?  you chop the apples by hand? 

[Kc_Kracker]

No the slaw doesn’t last a kind a turn to gross that’s why I try to make it right before the butt is done smoking and no I don’t chop the apples by hand I bought a little $20 food processor at Walmart and I use the attachment that cuts like hash browns. Shreds

[pianoman9701]

Send your burnt messes down here to me, KC. I will dispose of them for you.

[Kc_Kracker]

Send your burnt messes down here to me, KC. I will dispose of them for you.

ok but you have to send me mushrooms

[pianoman9701]

 

[Crunchy]

194 degrees internal temp on shoulder now.  Hope another 1/2 hr to an hour to get to 198ish.  Check it then pull and let rest.  Slaw I just finished, and waiting for the meat to get to temp.  Should be eating in another hour or two if I dont go fishing lol.  Salmon are calling me out, and hard to resist.

[Kc_Kracker]

puylling at 198 will be very hard and stringy, for easy pulling you want to push it to 220. if your in a hurry wrap it in foil the last 20 degrees. itll go faster. that last 20 is generally about 90 minutes without foil at 250 degrees

[Kc_Kracker]

194 degrees internal temp on shoulder now.  Hope another 1/2 hr to an hour to get to 198ish.  Check it then pull and let rest.  Slaw I just finished, and waiting for the meat to get to temp.  Should be eating in another hour or two if I dont go fishing lol.  Salmon are calling me out, and hard to resist.

#crunchy @crunchy how did it all come out?

[Crunchy]

Came out perfect.  Or next to perfect.  I pulled it at 202, and tossed it in the oven double wrapped in foil.  Sat in the oven for 3 hrs while I ran out to the range to shoot.  I always question my rubs, because it is whatever I get my hands on in the kitchen.  This one had great flavor.  Came home and still nice and warm.  Pulled great.  Slaw recipe was good to.  Best one I have made so far.   Had three sammies in a row, and took a nap.  Round 2 in a bit.