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Smoked Pork Shoulder tough, chewy and fatty - where am I going wrong?
I believe that the problem is that they are not truly thawed when you put it in the smoker like dward51 has stated. There is no way that that bone is going to stay in at 205 true internal temp. There has to be a frozen pocket in there near the center when it goes on the smoker. I have made...- Cross Vegas BBQ
- Post #13
- Forum: Pork
