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Pork Shoulder pulled prk - Forno Bravo Forum: The Wood-Fired Oven Community

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  • #46
    You may be right about not firing the oven long enough. That is an extremely fast cool down for a well insulated oven with sufficient thermal mass. Hopefully, your next "low and slow" will be started in the "pellet pooper" and finished in the oven .
    joe watson

    "A year from now, you will wish that you had started today "

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    • #47
      I like that idea. 3 hours first in the pellet pooper also allows time to mop or spray with apple juice a few times - something I missed this last go around.

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      • #48
        That is about what I do with the "stick burner". Two to three hours, the smoke ring is well developed, the meat has taken on about as much flavor as it is going to get, and I'm about lit . Then, while it is finishing in the oven, it is time for a nap .
        Last edited by Gulf; 01-01-2017, 08:21 PM.
        joe watson

        "A year from now, you will wish that you had started today "

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