Dan S Recipe Reviews (Pg. 1) - Allrecipes.com (10655614)

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Alabama Pulled Pig

Reviewed: Dec. 31, 2010
Do not kid yourself the sauce is HOTTTT. I like to mix it with some memphis style store bough BBQ sauce and eat it on a bun.
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Basic Brine for Smoking Meat

Reviewed: Dec. 30, 2010
There is no need to leave the meat in the brine for more than overnight. In a pinch 6 hours will still get enough extra moisture in the meat to do a quick smoke. I like to smoke my pork shoulder for a full 12-16 hours though so I always let it go overnight in the brine.
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6 users found this review helpful

 
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