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The Water Cooler
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<blockquote data-quote="donner" data-source="post: 3096601" data-attributes="member: 277"><p>Cuban pork turned out pretty good. Cooked for 50 hours at 150° after spending 24 hours in the marinade. I'd probably cook it with the marinade next time, but we were worried it'd be too strong.</p><p></p><p>only issues i had was that it was almost too tender to sear. Well, that and being in charge of the grill and the 2 year old at the same time meant some divided attention. But i am impressed with how tender it came out after the long cook. As you can see, it came off the grill in chunks because it was falling apart.</p><p></p><p>Tempted to try some pulled pork with this method. Low (low!) smoke for a few hours, into the bag for 48 hours and then a quick sear.</p></blockquote><p></p>
[QUOTE="donner, post: 3096601, member: 277"] Cuban pork turned out pretty good. Cooked for 50 hours at 150° after spending 24 hours in the marinade. I'd probably cook it with the marinade next time, but we were worried it'd be too strong. only issues i had was that it was almost too tender to sear. Well, that and being in charge of the grill and the 2 year old at the same time meant some divided attention. But i am impressed with how tender it came out after the long cook. As you can see, it came off the grill in chunks because it was falling apart. Tempted to try some pulled pork with this method. Low (low!) smoke for a few hours, into the bag for 48 hours and then a quick sear. [/QUOTE]
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