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Second try...

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fatboycoalition

Smoke Blower
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Oceanside/Murrieta CA
Second try at smoking pulled pork. Running at 275. Apple and hickory.
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Personally I do not probe the meat for atleast the 1st 4 hours to preserve it as an intact muscle. Then I will either put a probe in and monitor on my thermometer or most of the time I just check with my instant read when I think its near 160 ish then when it should be near 195-205. Now I have gotten pretty good at knowing my smoker so either way will work. Just make sure you checking temps either way.
 
My other probe crapped out on me so I'm using my Thermapen.

OK, so you are watching your IT. That's good, and it looks great!

Personally, I put a probe in at the beginning and just monitor the meat the whole time. But that's just me.

(Sometimes I think I should buy stock in Duracell.) :emoji_laughing:
 
Well from what I see it sure looks pretty enough..

I hear ya on the probes..mine are all 5+ years old, we're likely just gonna order up a new set.
 
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