- Joined May 29, 2019
My market has bone in pork shoulder roasts on sale. What would be different in smoking a boneless roast??
Not quite sure what you mean above. You mention "pull" first, which is usually 200-207F internal temp, then you mention slicing at 150F. Please clarify. Thanks.After reading several threads I'm going to try a pull on it. If I have any trouble with it I'll go to 150°F and slice.
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