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Ok, so my neighbor has an Egg as well and we often "talk egging" over a cold beer in the driveway. One thing about him drives me absolutely crazy and I wanted to get some feedback from the experts on here.
He insists that the optimal temp to pull a Boston Butt is 165 degrees. Ive tasted his product before and it is no where near as tender as mine. Other than tenderness of the meat, what else can i tell him the advantages of waiting until 195 degrees are?
Any feedback is appreicated...I want to get as much "ammo" as i can to be able to convince him to let that Pork cook longer.
Thanks in advance....