jcpetro97
Full Fledged Farker
Today I did my first pork shoulder where I was actually paying attention to what I was doing, and focusing on comp-ready pork. IT cooked a little faster than I anticipated, but only by about 45 min, so it was in the wheelhouse. This is the first time I have set a time to finish, and I was actually done when I said I would ( woo hoo ). The cook wasn't without challenge. I lost a bunch of heat during a pretty big rain storm, but still managed to keep my cool, and keep things under control. The pork was at 199 internal temp when I pulled it off the grill.
So, fast forward to "pulling time" My plan was to slice the money muscle, and pull the rest. When I pulled the bone out, the muscle broke in two, and I am not altogether sure I could have sliced it. It broke apart REALLY easy. So, I am wondering, did I pull it off at too high a temperature? The flavor and consistency was great everywhere else, but this one item is bothering me. So in theory, what could I have done better here?
So, fast forward to "pulling time" My plan was to slice the money muscle, and pull the rest. When I pulled the bone out, the muscle broke in two, and I am not altogether sure I could have sliced it. It broke apart REALLY easy. So, I am wondering, did I pull it off at too high a temperature? The flavor and consistency was great everywhere else, but this one item is bothering me. So in theory, what could I have done better here?
