This is true. I lost a bet on a Poll I put here on SMF asking if members preferred slaw on their pulled pork sammie. I was sure it would be NO. Boy, did I go down in flames. My bet was I would put slaw on my next sandwich when I made pulled pork and I knew I would use my neighbors slaw. My folks always made this very runny slaw while my neighbors has more of a vinegar and was much dryer than my moms. I made it thru the sandwich just fine and have actually had several more since.You just haven't had the right slaw!
Well unless you prefer to wrap in foil.The last one I smoked I took a closer look as the temps approached 160 degrees I found that in my smoker it took about one hour to raise the internal temp 10 degrees. At 180 there was still a lot of resistance pushing the thermometer in and the shoulder still had a lot of "firmness" to the touch. at 190 the firmness was gone and by 195 the shoulder had relaxed and the thermometer went in like hot butter. The connective tissue had dissolved. I'm thinking maybe this is the stage where the temp stall occurs. When the connective tissue is breaking down and melting but the meat does not seem to gain any in temp rise. No science to prove this that I know of but it seems logical to me.
I have done it both ways foil and not foiled and prefer to foil them at between 160 and 175. My point is that the tenderness does not take place until higher temps are reached weather its wrapped or not makes no difference you still need to get over the stall and reach temps around 200 degrees to get that connective tissue to break down and melt. Thye differences I have noticed when I don't wrap them in foil is the bark is more crisp and when I wrap them the bark is more tender.Well unless you prefer to wrap in foil.
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