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  • Re: possible to over do a pulled pork?

    I agree---when the bone easily pulls out it is done--best test.  If you have a temperature probe in it to monitor the cook, do the bone test at 190-195 and don't go above 200 in any case.  Also, foiling liquefies the bark.  Most people, myself included, enjoy the texture and taste of chewy bark blended into the pulled pork.  Only foil after 160 IT to speed up the cook when needed.  Don't foil at all if not pressed for time.  For pork butt, I have recently been trimming away the fat cap and have not noticed any adverse effect on the tenderness of the end product, because the pork butt seems to have enough internal fat .  I trim away the outside fat cap to create more area for bark formation.  Otherwise, the bark forms on the fat on one side of the butt, and at the end of the cook, I end up throwing the bark attached to this fat  layer away.  Also, if you score the top of the pork butt at 1 inch deep in a 2in by 2in grid pattern, it creates more outer surface area for even more bark formation (although the butt looks weird at the end of the cook). 
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