Smoked pulled pork chili ... HELP!
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- bogiedr
- Cowboy
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Smoked pulled pork chili ... HELP!
Smoked a 7 lbs. Boston butt. Brined for 18 hours in sea salt, sugar, adobo seasoning and sazon, (used 2 packets). After brining, padded dry, rubbed with garlic oil and rubbed crushed garlic all over. Seasoned with sea salt, black pepper, adobo seasoning, heavy coating. Set Kamado Joe Classic at 225/240 degrees. Added cherry and maple wood chunks and smoked for 9 hours 45 minutes. When I picked it up to move indoors, it started to fall apart! The pulling was sooo easy!! Great smoke ring, great flavor and moist as could be! Fed 4 adults and now I have about 3 lbs. which I vacuumed sealed and put in the freezer. All this to say I want to make pulled pork chili with the leftovers!! I don't want to use my go to beef chili recipe ... any recommendations? Thank you all!!
Hit them straight
BogieDr
Kamado Joe Classic
Weber Little Joe
Weber 22.5 Performer
Weber Genesis II LX S-440
Green Mountain Daniel Boone prime
BogieDr
Kamado Joe Classic
Weber Little Joe
Weber 22.5 Performer
Weber Genesis II LX S-440
Green Mountain Daniel Boone prime
- Chasdev
- Outlaw
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Re: Smoked pulled pork chili ... HELP!
No worries, send it to me and I'll let you know how it turns out.
- bsooner75
- High Plains Smoker
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Re: Smoked pulled pork chili ... HELP!
Following - I've got pig butt in the freezer as well.
Egghead posted a good looking green chile a while back. Some of mine is earmarked for that.
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Egghead posted a good looking green chile a while back. Some of mine is earmarked for that.
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