It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page
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is National Bacon Day
and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
Pulled Pork Texture Question
I made some PP a few weeks ago and it tasted great. However this past week I had some local PP that tasted fine but the texture was much better than mine. The PP that I ate was very tender and almost sponge like. I can't really describe it other than it held together very well as opposed to my PP that was more tough. I cooked my 8lb butt for 11 hours at 275-300 dome until internal temp of 198.
So my question.....how do you get the tender or soft PP?