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Well when smoking as with most poultry, you're gunna wanna smoke at a higher temp. Or else you'll end up with some skin that's rubbery as all get out. If you've had rubbery chicken skin, you'll know it's not great or very appealing...turkey skin is even worse. Lol. You really want that skin to...
No need to wait until 150 to shred. Give it an hour rest and shred away. Then do as Mule has suggested. I also freeze a lot of pulled pork. I've kept mine in the fridge until day of eating for 3-4 days no problem. As Long as it stays cold it should be fine. Pull it out and throw it in with a cup...
That they r. A bit time consuming. But totally worth it. Lol. Definitely not something you just come home from work in the middle of the week and say "oh I think I'm gunna go ahead and do a 15+hr smoke tonight!" Lol. Definitely takes a little planning.
Alright alright alright. I decided to pull it off as it felt more than ready when I picked it up. And temp may have been off on therm. Cuz I just picked this thing up and it felt like putty in my hands. Lol. Well not completely. But it passes. Smells amaZing. The neighbors dogs won't shut the...
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