FORUM SPONSORS > Adrenaline Barbecue Co.
Pulled Pork Tacos
HighOnSmoke:
A 7-pound pork butt cooked on the Weber kettle with the Slow N Sear for 9 hours until it reached an internal temp of 203.
I used plum and cherry wood with All-Natural Charcoal. Removed from the grill and placed in the oven for a 1-hour rest.
All pulled and very juicy, tasty and with a great smoke flavor!
My plate with some packaged taco rice!
smokeasaurus:
That sure looks good. If you have a minute you could make The Smoke a plate exactly like yours :)
Pappymn:
I'll take a plate of that please
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teesquare:
I will take all bofe of 'em! ;) ;D
Bayoucajun:
Mike damn you nailed that butt. Another great cook.
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