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Old 01-05-2012, 10:36 AM   #11
Babbling Farker

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Join Date: 08-31-09
Location: El Dorado Hills, CA (Foothills above Sac)

Originally Posted by KnucklHed BBQ View Post
If you try to slice it hot, yes, cool it and slice when cold and the fat & collegen will hold it together, even when you rehaet it for hot sammies. I prefer it steamed till tender, it's alot juicier and not so tough IMO
It's all about the slice.

cooked to 200 will cause a thin slice (cut on slicer) to fall apart.
I prefer to pull at ~170 & steam before serving (like Guerry said).

Sliced thin against the grain will make it very tender even at 170F.
Sir Porkalot aka John

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