jasonjax Babbling Farker Joined Dec 20, 2007 Messages 2,906 Reaction score 2... Points 0 Location Ponte... Sep 2, 2013 #1 I'm experimenting with having trimmed my pork shoulders to be able to slice the money muscle separately. What internal temp do most folks pull the MM at? 190ish for slicing?
I'm experimenting with having trimmed my pork shoulders to be able to slice the money muscle separately. What internal temp do most folks pull the MM at? 190ish for slicing?
Big Country BBQ Full Fledged Farker Joined Apr 30, 2012 Messages 368 Reaction score 155 Points 0 Location Huntsvil... Sep 2, 2013 #2 195-196 gives it enough hold to slice with out tearing and cooked enough to keep from being mushy
