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What happened with my last pork butt?

PJ St. FernPJ St. Fern Posts: 5
edited November -1 in EggHead Forum
Cooked an eight pound pork butt over the weekend. In the egg approx 18 hours at a dome temp of 220 to 250. I took it out of the egg when the internal temp hit 186-187, because people were getting really hungry. Although the taste was wonderful, the consistancy of the meat was closer to roast pork than "pulled pork". I didn't wrap and keep the butt in a (warm) cooler like I usually have done in the past. Was it this or something else that kept the pork from being hand-pullable? Always trying to learn from each and every cook. . . [p]Thanks,[p]PJ

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