Good anwsers I see here.
I've done it only once and I've have seen other Dutch Brethren do it live.
I think you need some (more) liquid and Phoil to Phinish the product.
I maybe wrong but I think you can't pull a chucky easily like porkneck/shoulder aPhter you hit the right internal temp.
All fueled by Ecobrasa
Dutch BBQ Champion 2011 - 2012*
Dutch BBQ Champion 2013 Low 'n Slow
Last edited by Phubar; 07-25-2013 at 12:08 PM..