We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
Well, I did my first Boston Butt last weekend. Around 6 1/2 lbs. Cooked at 220-250 for 8 hours. The internal temp got to 180-190, so I thought it was done. Could not even pull it apart, and it was a little dry. Any useful suggestions. HELP !!!!!