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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-02-2013, 09:35 AM   #1
jasonjax
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Default What temp to pull the MM?

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?
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Unread 09-02-2013, 10:27 AM   #2
Big Country BBQ
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195-196 gives it enough hold to slice with out tearing and cooked enough to keep from being mushy
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