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New to SMF

post #1 of 2
Thread Starter 

Just registered and an looking forward to getting help on the forum. Purchased Cook Shack SMO25. Instant read Thermo pen and Thermoworks digital temp gauge with meat probe. Going for lift off this weekend,weather permitting.Thinking pork loin or pork butt. Wish me luck! And away we go!

post #2 of 2

Hello and welcome to the forum,  Pork butt takes longer but is easy and more forgiving, Pork loin is very lean and can dry out if you don't watch it. On the other hand pretty hard to mess up a pork butt. When your internal gets to 205º  pull it off wrap it in foil and a couple old towels and let rest for about an hour. That blade bone will slide right out and you will have some great pulled pork.


Gary S 

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