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Old 06-05-2013, 02:39 PM   #5
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland

Originally Posted by Ron_L View Post
I've done it. It's not bad, but not the same texture as pulled pork from a butt. I much prefer loin cooked to 135-140 and then rested and sliced.
What temp do you smoke at Ron?
"It's all about the Hill Country brisket."
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