I Recently made post describing more problems with making some pulled pork.. I want to thank all who had replied to it and for leading me in the right direction.. I would always pull it off at around 170*-175*... A lot of people told me about the wrapping it with foil method and that I needed to leave in until it reached aroound 200*.. Well I took the time the other night to give this method a shot and it worked GREAT.. I took off at 165* double wrapped and then out it back on until it reached 210* internal then wrapped in towel and put it in hte cooler and then about an hour later me an my wife pulled it and it was excellent.. Thanks again to all you helped me out... You guys ROCK!!
post #1 of 7
8/30/08 at 2:44pm