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Pork loin and Boston butt


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Butt on for about 15.5 hours overnight smoked over pecan. Put loin on this morning for 3.5 hours. Had to put more charcoal on about 12 hours. Loin was a bit dry, butt was awesome and moist with an awesome crust. Overall, pretty happy with the first smoke on the vision. Also learned a lot about "marathon" smoking and fine tuning temp adjustments. Temp got to 300 once or twice, takes a while to get back to 250....

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2 minutes ago, Bgosnell151 said:

Wow, that loin looks amazing, and that is also some great looking pulled pork.

 Thanks, yours looks awesome as well! Pork loin was cooked well and had great flavor, just a hair dry though. It was put on when I added the charcoal this morning. Could have been on one of the temp spikes. Not really sure. Last time I did it on the bullet smoker, I believe I wrapped in foil and put half a can of beer or soda for final hour. might try that in the future.

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Just now, St1brew said:

 Thanks, yours looks awesome as well! Pork loin was cooked well and had great flavor, just a hair dry though. It was put on when I added the charcoal this morning. Could have been on one of the temp spikes. Not really sure. Last time I did it on the bullet smoker, I believe I wrapped in foil and put half a can of beer or soda for final hour. might try that in the future.

How long did you rest the pulled pork after.  I always try to rest at least and hour and up to 6 hours.

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