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Category: Pulled Pork

link to Aaron Franklin Pork Butt (Pulled Pork) Recipe And Technique

Aaron Franklin Pork Butt (Pulled Pork) Recipe And Technique

You’ve probably seen Aaron Franklin smoke a brisket, but how does he smoke a pork butt for pulled pork? Texas isn’t known for smoked pork, and Franklin admits he doesn’t cook it very often. But...

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link to The Ultimate Guide to Spritzing Pulled Pork: Techniques and Tips

The Ultimate Guide to Spritzing Pulled Pork: Techniques and Tips

Spritzing pulled pork during the cook is an important part of the smoking process. If you want tender, juicy pulled pork, spritzing is one of the best techniques to reduce the likelihood of dry...

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link to Smoke Pulled Pork For How Long? We Break It Down For You

Smoke Pulled Pork For How Long? We Break It Down For You

Pulled pork can dry out easily, so it’s important not to overcook it. Low-and-slow barbecue differs from traditional cooking because we cook to internal meat temperature rather than a specific...

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link to Pork Butt Fat-Side-Up Or Fat-Side-Down? We Look At The Pros And Cons

Pork Butt Fat-Side-Up Or Fat-Side-Down? We Look At The Pros And Cons

A common question people ask is “should I cook pork butt fat-side-up or fat-side-down?”. So which way is better? Turns out, there are pros and cons for both ways. In this article, I’ll explore...

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link to Pulled Pork Done Temp (Plus How To Test For Perfect Tenderness)

Pulled Pork Done Temp (Plus How To Test For Perfect Tenderness)

There’s nothing worse than dry, pulled pork. Timing is everything when cooking pork shoulder, so you want to remove it from the smoker at the perfect time so that your pulled pork is tender and...

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link to Resting Pork Butt in a Cooler – How Holding Meat Helps With Time Management

Resting Pork Butt in a Cooler – How Holding Meat Helps With Time Management

Holding or resting a pork butt in a cooler after its cooked is common practice among barbecue experts. This barbecue trick has several benefits, especially with your time planning. Resting meat after...

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About Us

Hi there! I'm Damien Bernard, the passionate meat lover and founder of Meat Smoking HQ. Meat has been an integral part of my life since my earliest memories, when I spent hours in my father's butcher shop. My years of experience in the meat industry have given me valuable insights and skills in meat preparation and smoking.

Now, I dedicate my weekends to backyard meat smoking, perfecting the art of low-and-slow cooking. When I'm not tending to my smoker, I'm here on Meat Smoking HQ, sharing my passion, knowledge, and experiences with fellow meat enthusiasts like you.

If you have any questions, suggestions, or just want to chat about all things meat smoking, feel free to reach out to me at [email protected]. I'm always excited to connect with fellow meat lovers!

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