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HELP: Pulled Pork temperature stall/plateau???
When I smoke pork butts, it's my belief that you don't cook to time. I generally use 18 hours as a general guideline, so I can figure out when to start. But, I always cook through 200 and get it to 203-205, and then let it sit there for another hour. Some say to pull it at 195, but I've had...
