Quote:
Originally Posted by Bludawg
Pull it at 180, Rest it tented for 30 min, Slice away.
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are you serious ?
ditto this by RonL
"Typically in the 160s but every piece of meat is different.
I wouldn't blindly take it to 195. Most of the butts that I cook aren't done until 200 or higher. Go by feel. Your probe should slide in easily with little resistance and the bone should wiggle freely.
I also let my butts rest in a cooler for at least two hours before eating. That lets the juices recirculate and gets the flavor throughout the meat."
also you don't "slice" pulled pork
