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pulled pork?

BrianBrian Posts: 73
edited November -1 in EggHead Forum
Ok - I am going to be brutally hones - what exactly is pulled pork. I have a small picnic and small butt on (about 3# each) and was going to remove at about 170 done. Now I am curious - they have been on for two hours and are at 165 degrees (egg temp maintained at 250 with smoke). I f I leave to 200 degrees what on earth do i do with it? Is it only for sandwiches? How do I 'pull' and what do I add to it? Help please. Brian


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