- Jun 9, 2013
- 10
- 11
My first post, so go easy on the rookie…...
I'm smoking a 9 lb pork shoulder tomorrow. What is the recommended internal temp I should be targeting (I want to have pulled pork)? Historically, I've smoked my pork shoulders until reaching desired temp, wrapped in aluminum foil, and let sit for at least an hour before pulling. Got a new pair of bbq claws for Christmas that I've been looking to use :)
I'm smoking a 9 lb pork shoulder tomorrow. What is the recommended internal temp I should be targeting (I want to have pulled pork)? Historically, I've smoked my pork shoulders until reaching desired temp, wrapped in aluminum foil, and let sit for at least an hour before pulling. Got a new pair of bbq claws for Christmas that I've been looking to use :)