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pulled pork, temps out of control

fishlessman
fishlessman Posts: 32,669
edited November -1 in EggHead Forum
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<p />not my typical method, but the results were still good. 6 hours at 225 dome temp,then the temp slowly climbed to 300 over the next 5.5 hours. fearing that it would dry out, i wrapped in foil with a little selzer and hot vineger sauce. cooked an additional 6 hours at 250 dome. internals were 205 and 210 for the 2 butts. a little higher than i would of wanted but i couldnt get out of work any sooner. meats got a heavy bark and its very moist. will be vacuum sealing it tonight for this weekends ice fish derby.
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fukahwee maine

you can lead a fish to water but you can not make him drink it

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