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Off Topic TN Forums
Cooking Forum
BBQ help, please
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<blockquote data-quote="Bucket" data-source="post: 4959240" data-attributes="member: 1977"><p>A buddy told me, and I've seen it to be true, that hitting about 203° internal temp is key to getting a lot of the fat to render. Like everyone else said, you can wrap it after the stall, or just after the bark looks right for your taste and it has plenty of the smoke flavor. After wrapping it put it in a foil pan and finish it on the smoker or in the oven. The pan catches all the juices that you'll want to retain. It's finished when you hit 203°, so pull it and let it rest in a cooler for an hour. Then you can shred it and pour those retained juices back over the shredded pork.</p></blockquote><p></p>
[QUOTE="Bucket, post: 4959240, member: 1977"] A buddy told me, and I've seen it to be true, that hitting about 203° internal temp is key to getting a lot of the fat to render. Like everyone else said, you can wrap it after the stall, or just after the bark looks right for your taste and it has plenty of the smoke flavor. After wrapping it put it in a foil pan and finish it on the smoker or in the oven. The pan catches all the juices that you'll want to retain. It's finished when you hit 203°, so pull it and let it rest in a cooler for an hour. Then you can shred it and pour those retained juices back over the shredded pork. [/QUOTE]
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