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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
07-29-2015, 07:40 AM
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Pulled pork tacos
ImageUploadedByTapatalk1438172947.261472.jpg Let em sit on the counter for about an hour and stuck em on the green egg at 300. I was doing a quick smoke so they would be ready for supper since I started at noon. Here's a quick pic when I peeked at em ImageUploadedByTapatalk1438173061.445809.jpg Cut the temp down to 275 and brought the internal temp to 165. Took em off, wrapped in foil with a little apple cider vinegar and stuck em back on. ImageUploadedByTapatalk1438173361.918184.jpg Brought the temp up to 200, took em off the egg and into an ice chest wrapped in towels for about an hour and a half. Here's a pic of the finished product. ImageUploadedByTapatalk1438173550.360850.jpg Made some guacamole and heated up some corn tortillas.... The meat is under there somewhere ImageUploadedByTapatalk1438173619.102962.jpg Last edited by meaux fishing; 07-29-2015 at 07:55 AM. 
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#4
07-29-2015, 12:58 PM
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Deliciousness!!!!!
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#9
08-02-2015, 04:34 PM
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pulled pork tacos
That does look good. Cooked 2 PB on Saturday also. 275* for 6 hours and they hit 170* and added orange juice-apple and pineapple. Put in turkey bags and had thermometer in it for temperature control. I messed up and put room temperature juice and my meat temp dropped and had to cook a lot longer. One day when I have a lot of time I will cook all the way at 250* but it will probably take 12 hours. Hickory/apple mix pellets on the Masterbuilt. I think I will wrap and juice at 160* next time as some of the skin was a little to done for me. Pics are at 170*
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