Second try...

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fatboycoalition

Smoke Blower
Original poster
Apr 8, 2016
82
24
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.
 
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