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Was thinking about covering this after 2 hrs of smoke and let it go till it falls apart. I usually pull at 150 or so and slice. How high can I let it go to not be dried out. Thanks.
The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest.