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Mes pulled pork

post #1 of 4
Thread Starter 

I have had my picnic in my mes for 12 hrs. its intern. temp is 190.  Can I take it out ,wrap it and rest it now, or wait for a higher internal temp?  Thanks

post #2 of 4

You will be a lot happier if you let it go to 200° - 205° for pulled

Happy smoken.

David

post #3 of 4

Not that it needs my voice, but Mule is spot on.

post #4 of 4
Thread Starter 

Hunger got the best of me. The bone came right out, found it slightly more chewy. (everyone seemed to like it!)  Iinjected the picnic with Stubbs chipolti butter marinade. WOW.  Thanks for the help.

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