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Pulled Pork Temps..???
RLA
Posts: 89
It seems that Forum members feel that PP temps should be to 200 deg. before you remove from Egg. The book ..Smoke and Spice...those authors indicate internal temps of 175-190 deg internal temp. Does it matter??
Bob
Bob
Comments
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RLA, best practise is to watch the temp and check with the fork test -insert fork and twist - you'll know when it's done and the thermometer will probably be in the range of 190-200 degrees.
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RLA,[p]I've done a few PP. Do as Gfw recommends. [p]Anthony
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