Been wanting to do another Pork Belly lately but came across another interesting cook from a guy I like following so here it goes. Its not Zach Lee how he did it but very close. It involves Jagermeister in the sauce so I'm in !
This cook is a Shoulder smoked over Apple Chunks and Royal Oak Lump.
About 6 hrs in at 250/55 and just now wrapping it about 165 internal.
I'll do the usual probe pull test when I see a 200 number, that's usually where I start watching it closer and I'm guessing it will be done just after another 5 degrees....maybe...
The Sauce contains some frightening things for a few members on here but here it goes
Butter, Tomato Sauce, Salt, Pepper , Emmets favorite ( Worcestershire ) , Jagermeister , Dr Pepper and Sugar..
Um guessing another 90 minutes ??
Jagermeister Shoulder Pulled Pork
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- woodenvisions
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Re: Jagermeister Shoulder Pulled Pork
that looks mighty tasty!!
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Good Cue to ya..
Vernon
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Webber kettle 22"
Webber genesis
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Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- OldUsedParts
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Re: Jagermeister Shoulder Pulled Pork
Fix me a Bark Sammich, Please Sir
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- woodenvisions
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Re: Jagermeister Shoulder Pulled Pork
Just now made a Sammich 11 hrs later but so worth it.spacetrucker wrote:that looks mighty tasty!!
Last edited by woodenvisions on Sun Apr 14, 2019 7:33 pm, edited 1 time in total.
- woodenvisions
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Re: Jagermeister Shoulder Pulled Pork
Hey pal, you would Never know it was an ingredient, same with the Jager !OldUsedParts wrote:Fix me a Bark Sammich, Please Sir
But I will say the Bark was awesome with the Apple Juice and Jager Spritz. Made a Huge difference.
Last edited by woodenvisions on Sun Apr 14, 2019 7:34 pm, edited 1 time in total.
- bsooner75
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Re: Jagermeister Shoulder Pulled Pork
Interesting and tasty looking!
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