Originally Posted by rookiedad
i dont need to pull pork no more. i foil around 140* after th bark sets and no earlier that four hours in smoke, bring it up to 200* at 250* then cooler it or just let it rest back down to 160*(all as per instructions from this site, thanks guys) then unwrap pull the bone out with two fingers and just crush it down! almost no fat and very moist. thanks.
You trim off the fat cap?