We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click 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?