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Old 08-18-2019, 09:48 AM   #9
Got Wood.
Join Date: 03-23-19
Location: NYC, NY
Name/Nickname : Fury

Thanks for the compliments all!

The pork tasted fantastic, was juicy and tender, but it could have been even more tender. I knowingly pulled it a bit early in the interest of time (probed between 192-196 in various spots). It was probe tender but not quite like warm butter except in a few places. When I went to shred it, it did come off the bone easily but the bone didn't slide out with no effort like in the BBQ pr0n you see on YouTube.

Is the early pull to blame here or are there other common reasons that the pork doesn't come out absurdly flaky?
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