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So I got done with the project and it was the greatest experience I have ever had. Smoked the pork for 24 hours at 225 and used some apple juice in the smoker for some moisture. It was cool because sometimes as the wind picked up the temp would jump up a little. When I pulled it out of the smoker it almost fell apart as I was transporting it. During the cooking process I noticed that it started to get kind of dry, so I had to improvise and wrap it. I was not initially planning to do that but I had to. Any suggestions on what to do differently next time? I got done and set it on the counter in the foil and sort of let it rest. I donít know if this is true with a smoked piece of meat, but for a grilled steak you are suppose to let it rest so that the juices redistribute throughout the meat. So I did, and when I pulled it it was juicy and tender. The smoke flavor was tremendous as I used a blend of apple and hickory wood. The vinegar based sauce and slaw were a hit as were the hushpuppies. Everyone seemed so intrigued that I took this route and one of our guest chefs said that my food was amazing. The janitor that first introduced me to real barbecue said that I was on the right track, and that it was good. Now I am obsessed with barbecue and hoping to go to some competitions and observe and ask questions and maybe in a year or so after some more research and some practice I can form a team and enter in an event and compete. I really want to thank everyone for their advice and help. It means a lot to me that people will share with someone who is so new to their craft. P.S. Grades arenít posted yet but I am almost 100 percent sure I got an A!!
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