- Jun 16, 2013
- 45
- 10
So I did a rookie move and chose the wrong cut of meat . I got a huge pork loin for a pulled pork.. Won't be doing that again ! the ribs turned out great tho ! And as for the loin , I had to chop it up at the end to get the I.t to the right pulling temperature. It stalled at 163 for a little over two hours :/ after I pulled it , I sprayed it with my spritz and bbq sauce and l mixed it all up. Could hardly tell that it was over cooked and dry. Everyone still loved the pp sammies tho
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