Pit boss picnic

[wadu1]

To keep meat from drying out, I spray with apple juice. Once a good char is on the meat the moisture stays in.

[Blacklab]

OK it’s done. Pulled it out of the crockpot at 420. Internal temperature was just about 200. I have it wrapped now I didn’t add any water to it. from the crockpot there’s about a half an inch of juice. I’ll let that let cool then skim fat off and mix it in with the meat.

[Blacklab]

Last 2 thanks for lookin😉🥃🇺🇸

[Twispriver]

Looks like it came out great 

[wadu1]

You forgot to post your address; a PM will work.

[Fidelk]

Even with the lengthy times posted, it looks great......nice bark. I just finished off my last quart freezer bag of pulled pork.....it makes a world class sandwich with a quality rye bread (lightly toasted), pork heated up in a saute pan and topped with a cole slaw made of cabbage, carrot, scallions and Best Food Mayo........

[Blacklab]

It did turnout good. Fidelk sounds like great sandwhich. Never tried rye and pulled pork, I will now. We do a lot with it. Enchiladas, pizza, nachos, chili, chili verde, and of course sliders. 😉🥃🇺🇸

[Fidelk]

It did turnout good. Fidelk sounds like great sandwhich. Never tried rye and pulled pork, I will now. We do a lot with it. Enchiladas, pizza, nachos, chili, chili verde, and of course sliders. 😉🥃🇺🇸

B-Lab, be careful.......that sandwich went from being something to try to an addiction all within 3 bites.

[Blacklab]

I’ll take my chances😂😂😂😉🥃🇺🇸