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Sliced Pork

Happy Hog
Happy Hog Posts: 67
edited November -1 in EggHead Forum
Put 6 boston butts on XL @ 5:00 PM today.
5 of them weight right at 8 lbs each
the sixth one weight a little over 10 lbs
I would like to take the large one off at the right temperature for slicing instead of pulling.
I think that would be around a175 degrees
175 degrees is in the plateau range.
How do I know when it has rendered the fat so I can take it off.
Help from you Eggsperts will be greatly appreciated.

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