Podunk
Region: US
Sunday 10 August 2025 23:24:37 GMT
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Alex :
The only thing i hate about all these recipee is in the end after rest, you just gonna eat cold meat…soo many hrs cooking to eat cold meat 🤷♂️
2025-08-19 22:55:38
4
Gary Dickerson :
When do you transfer to the pan? After 6 hours?
2025-11-08 22:43:55
6
Shayne🤟 :
You mix the meat with all the juices?
2025-09-07 19:52:43
5
Toby Rose :
I like to get mine done in 6 hours still turns out super tender
2025-08-31 23:48:46
1
StevensCountryCustoms :
i never thought to use the bone to shred it! i just let it cool enough and use my hands 👀
2025-09-02 04:21:01
3
Theresa Rivas :
I'm about 8 hours too late for this recipe 😪
2025-10-31 16:56:26
4
User2424 :
Looks incredible!
2025-08-20 00:41:13
0
hunter412 :
You just got a follow.
2025-10-20 21:46:47
0
l33 :
I cook mine in 5 hours
2025-08-15 19:48:32
1
Matthew Ryan :
Great recipe! Love the shirt
2025-10-26 23:05:59
1
TheReviwerOfAll :
You should let it rest for longer if possible. Wrap it up. Put it in a cooler and add a few towels and let rest.
2026-02-23 04:51:34
0
briandarby37 :
did u spritz it.
2026-05-10 13:14:07
0
DeadRanchFrontiers :
Awsome!!!!🥰🥰🥰🥰🥰
2025-08-31 16:17:22
0
BbOi02 :
no binder
2026-02-02 13:13:31
0
Mara 🥀 :
Thanks for the vid 🥰
2025-08-28 13:24:31
1
Jason Moses :
After you cook it for 10 hours, where does the juices come from in the pan?
2025-08-23 08:30:45
7
Keith Therrien443 :
Just did an 8 pounder. 16 hours in the Smokin Tex at 210 degrees. Amazing.
2025-09-29 15:15:51
0
Michael Stover ❌️ Author :
That looks amazing! ✌✌✌✌✌✌
2025-10-12 21:24:40
0
Penny Wiest :
yum
2025-09-02 15:29:42
0
Mckenzie Drury :
Add orange juice just to fill the bottom of the pan and thank me later
2025-08-31 18:51:29
4
user5292539322674 :
How did you keep your pan?You're using from overflowing?
2025-08-30 00:47:10
2
Jeremy Brown :
😳😳😳
2025-11-23 01:13:08
2
kevinlocklear342 :
😁😁😁
2025-11-02 11:29:47
2
chris88 :
😁😁😁
2025-12-21 13:23:56
2
Wendy Nix Winn :
😂😂😂
2026-01-01 12:18:06
2
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