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Pulled Pork: We smoke our pork shoulders for over 12 hours and pull them by hand for the ideal mix of crusty, smoky meat from the outside and tender, juicy meat from the inside. Brisket: After about 15 hours in the smoke
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Document Date: 2014-10-09 09:28:29
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Pulled Pork: We smoke our pork shoulders for over 12 hours and pull them by hand for the ideal mix of crusty, smoky meat from the outside and tender, juicy meat from the inside. Brisket: After about 15 hours in the smoke