Quote:
Originally Posted by MitchM
I'll do a pulled pork roast some weekends. A dry rub with a couple tinfoil bags of apple and mesquite wood chips.
It's pretty nice catching the odd whiff during the 6 hour cooking time.
Smoked meat is great.
Mitch
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how big is the pulled pork your doing? everyone that does it from what I have read is looking at 12 to 15 hour smoke times..
I actualy ordered online and got a box of wild cherry, sugar maple, and a box of hickory, but I am pruning some trees in the back yard soI will also try some pear, couple types of apple, some plum and some bing cherry.
Steve
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