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pulled pork helpppppppppppppppp
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mr.piggy





Joined: 12 Feb 2012
Posts: 55


Location: phila,pa.

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I thank every one from my heart. your ideas and suggestions are great. I gonna put the gloves on this week end  and do it to it  I will let every one know .  

                              thank you  vincent
Post Posted: Tue May 20, 2014 10:21 pm 
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randywallace





Joined: 13 Jul 2010
Posts: 27


Location: Clinton, MS

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That's a nice woodpile Kevin.  Ought to serve you well for several cooks.

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Cooking on a Lang 84 and sitting next to a pile of wood.

Post Posted: Wed May 21, 2014 3:38 am 
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KevinWI





Joined: 30 Dec 2013
Posts: 178


Location: Wisconsin

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Hope for more than a few  Very Happy

If I ever get the cooker that is!  Confused

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Post Posted: Thu May 22, 2014 1:30 pm 
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DBA1954





Joined: 13 Aug 2013
Posts: 148


Location: Orchard Park NY

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probably need to split down some of those pieces... the langs don't much wood ....
Post Posted: Fri May 23, 2014 11:26 am 
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KevinWI





Joined: 30 Dec 2013
Posts: 178


Location: Wisconsin

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DBA1954 wrote:
probably need to split down some of those pieces... the langs don't much wood ....


That's why man invented an axe!

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Post Posted: Fri May 23, 2014 12:26 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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mr. piggy: Hopefully you've solved your pork butt problem. I'm cooking one on fathers day for 8 people so I can't afford any mistakes even though past butts have come out fine. For the next cook I'm going to try something Malcolm Reed (www.howtobbqright.com) is sugggesting. He does foil his pork butt at about 150F internal, as do I. "Foiling is a tool & not a rule"  but I think it protects the meat from getting a bitter taste and keeps the meat moist, tender and juicy but to each his own thing.

Concerning the fat cap up or down -- I've always cooked the butt with the fat cap up but he suggests it depends on the smoker and where the heat/smoke is coming from. With a vertical smoker, the smoke/heat is coming from above the meat so it's fat cap up. With a Lang, the smoke/heat is coming from below so it's fat cap down. His logic seems to make sense. The fat cap is protecting the meat.

Removing the fat cap: I've always removed most of it because I didn't think it would render into the meat and scored the remainder. Malcolm is suggesting just leaving the entire fat cap and apply yellow mustard & rub
to it. I always felt that was a waste of mustard and rub because neither could penetrate the fat but I'm going to slap it on at the next cook.

Anyway, his video shows the whole process, including the cook on his Yoder and the results looked great.

The above is just info, for what it's worth, and I'm not trying to influence anyone.

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Post Posted: Tue Jun 10, 2014 2:16 pm 
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KevinWI





Joined: 30 Dec 2013
Posts: 178


Location: Wisconsin

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BK BBQ cooks competition on the Lang fat cap up.

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Post Posted: Tue Jun 10, 2014 3:26 pm 
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mr.piggy





Joined: 12 Feb 2012
Posts: 55


Location: phila,pa.

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Hello, everyone thank you for all advise on pulled Pork . I am In for the kill.  I have a 7.73 lb shoulder. I scored the fat cap, dry rub.intire whole shoulder , wrapped in clear plastic wrap and put fat side down in a boul.  
hopefuly put on smoker sunday  morning  at  say 6 am or earlier  will in ject with apple juice.
going to use all cherry wood.  cook at about 250 ish   1 question,  most all videos I watch  they wrap at 150 f.  looking at bbq pit boys  he cooked 2. 8 lbs shoulders  no wrap  ???


   thank everyone.  happy fathers day.  vincent
Post Posted: Sun Jun 15, 2014 12:07 am 
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KevinWI





Joined: 30 Dec 2013
Posts: 178


Location: Wisconsin

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all the wrap does is accelerate the cooking time at the expense of your bark. If you are limited for time, wrap. If not sit it out and enjoy the nice thick bark in your que.

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Post Posted: Sun Jun 15, 2014 12:17 am 
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KevinWI





Joined: 30 Dec 2013
Posts: 178


Location: Wisconsin

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Just cooked my first pork butt on the Lang. 13 hours.....turned out really well.  Wasn't dry ....nice bark....
Probably won't be doing another one unless I'm doing a bunch of them at one time....too long and burn a ton of wood for one pork butt in 13 hours.


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Post Posted: Sun Jun 15, 2014 2:35 am 
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