- Oct 3, 2009
- 75
- 11
Ok I have done a couple pulled pork shoulders, but now I need some clarification. We are having a few friends over tomorrow and wish to avoid pulling it while they are here.
So is it possible pull it early and keep it warm some how for a couple hours?
What is the optimum finish temp for pulling? The first time I took it to 204F and it was fine, then the second time it turned to mush.
So is it possible pull it early and keep it warm some how for a couple hours?
What is the optimum finish temp for pulling? The first time I took it to 204F and it was fine, then the second time it turned to mush.