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One more question about fat & pulled pork

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splitsurround
splitsurround Posts: 16
edited November -0001 in EggHead Forum
Gang-

I just pulled my first butt, and it's great==smoky, flavorful, wonderful. However, there's a SLIGHT amount of fat still there, and ideally, I'd love there to be none. Any tips, or am I off base here?

My guess is that, perhaps my temp got a bit higher than 240, so the fat didn't render out completely and that the "answer" is to keep a solid 225 temp afor like 14 hours so all the fat drains out.

Am I right?

Talk to me eggsperts, and keep on having a great weekend,,...

Jonny G
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