Jagermeister Shoulder Pulled Pork

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woodenvisions USER_AVATAR
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Jagermeister Shoulder Pulled Pork

Postby woodenvisions » Sun Apr 14, 2019 2:22 pm

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 ??





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spacetrucker USER_AVATAR
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Re: Jagermeister Shoulder Pulled Pork

Postby spacetrucker » Sun Apr 14, 2019 3:39 pm

that looks mighty tasty!! :thap:
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Good Cue to ya..
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oldusedparts USER_AVATAR
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Re: Jagermeister Shoulder Pulled Pork

Postby OldUsedParts » Sun Apr 14, 2019 3:45 pm

Fix me a Bark Sammich, Please Sir :tup: :salut: :cheers: :chef:
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Re: Jagermeister Shoulder Pulled Pork

Postby woodenvisions » Sun Apr 14, 2019 7:09 pm

spacetrucker wrote:that looks mighty tasty!! :thap:
Just now made a Sammich 11 hrs later but so worth it.
Last edited by woodenvisions on Sun Apr 14, 2019 7:33 pm, edited 1 time in total.
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Re: Jagermeister Shoulder Pulled Pork

Postby woodenvisions » Sun Apr 14, 2019 7:12 pm

OldUsedParts wrote:Fix me a Bark Sammich, Please Sir :tup: :salut: :cheers: :chef:
Hey pal, you would Never know it was an ingredient, same with the Jager !
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.
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Re: Jagermeister Shoulder Pulled Pork

Postby bsooner75 » Sun Apr 14, 2019 7:18 pm

Interesting and tasty looking!


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