MyLeakyBucket wrote:A.
I don't have a lot of experience in this area, but I've had the same problem a few times with pork being tender but not able to be pulled.
I think my main problem was too much relience on cooking time, not enough on internal temperature of the pork. For a good result I've found that I need to aim for an internal temperature of at least 195F and probably a bit higher ideally. The cooking time has varied too much between different cuts to be a reliable indicator of when it's ready.
As I understand it, you'll find the temperature of the meat stalls around 150-170 for a good few hours and the foil can help speed up the cooking. I haven't treid this though.
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