- Aug 30, 2007
- 79
- 10
So I made pulled pork for the millionth time, following the Basic Pulled Pork instructions like I always do (smoke to 160, foil and finish to 190-200), then into the cooler for 75 minutes.
But, for some reason, it was hard to pull so I ended up having to chop it.
Anyone ever had this happen to them? The meat was flavorful enough and had a good smoke ring, but it just wouldn't pull.
But, for some reason, it was hard to pull so I ended up having to chop it.
Anyone ever had this happen to them? The meat was flavorful enough and had a good smoke ring, but it just wouldn't pull.