How We Pull, Slice and Chop Our Pork, Brisket and Ribs for Pop Ups.

A quick video showing how we slice, pull and chop our meats for pop ups. The key to any smoked meat is patience. It needs the time to do what it has to do. 12-14 hours for our shoulders and briskets at 250.

if you would be so kind check out or Affiliate Links for the products we trust and use everyday.

Check out this page from thesmokinbuddhabbq https://www.amazon.com/shop/thesmokinbuddhabbq?ref_=cm_sw_r_apann_aipsfshop_aipsfthesmokinbuddhabbq_Q68ZPEDJP75YYQB9F0N3&language=en_US