Quote:
Originally Posted by tmkshew
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.
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Quote:
Originally Posted by tmkshew
Third time is a charm!
I put the damn thing on at 2pm. Learned my lesson. I set an alarm for 2am.
Internal temp was at 193... close enough.
I pulled it and it looked/tasted great!
Thank you guys so much for your suggestions.
Keep Grilling!
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What was your conclusion? why were the first 2 failures? maybe you can save someone from Butt Failure in the future.