jasonjax
Babbling Farker
I'm experimenting with having trimmed my pork shoulders to be able to slice the money muscle separately. What internal temp do most folks pull the MM at? 190ish for slicing?
What temp to pull the MM?
- Thread starter jasonjax
- Start date
Big Country BBQ
Full Fledged Farker
195-196 gives it enough hold to slice with out tearing and cooked enough to keep from being mushy
