Pork has kicked my butt...
I've tried Pulled Pork twice.
Failed both times.
I am really curious if there is a set internal temperature when you guys suggest that I remove the butt from the smoker and put into a dry cooler?
Or if a dry cooler is even necessary. I am in dire need of some help.
I've got it on the smoker now and I was considering just leaving it on until it hits 200 degrees internally and then letting it rest for about 45 minutes then begin to pull.
Is this a good idea.
I'd love any ideas and/or suggestions.
Thanks in advance. I will be sure to post the results.
UGLY DRUM SMOKER, 22.5" Weber OneTouch Gold, 18.5" WSM (Weber Smokey Mountain)