And don’t chop/pull it until you’re immediately ready for service.

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Dec 22, 2024
12:27:13pm

Supercoug [censored]

And don’t chop/pull it until you’re immediately ready for service.

This message has been modified

Originally posted on Dec 22, 2024 at 12:27:13pm

Message modified by Supercoug on Dec 22, 2024 at 12:27:38pm

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Supercoug

Bio page: Supercoug
Joined: Sep 7, 2005
Last login: Dec 22, 2024
Total posts: 57,467 (29,115 FO)

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Messages

Author

Time

What do temp do you pull pork shoulder? I usually pull it around 200, right now it’s stalled at 195 but I’m ahead of

Nuke All-American

12:23pm

203, then let sit in cooler for an hour before pulling

astroman

12:25pm

This^^ 203

1:14pm

That works, but you won't overcook at 205 or a bit higher if you did it right.

TailgateU

1:34pm

Push it

Supercoug

12:26pm

And don’t chop/pull it until you’re immediately ready for service.

Supercoug

12:27pm

Insert a probe. If it goes in with no resistance it's ready to pull & stick in a cooler.

bbqoug

12:45pm

This! The pork could be ready anywhere between 190-210. If the probe/skewer what

sammyh72

12:47pm

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