Dave Bugg wrote:
> LinkBoi wrote:
> > Tom Del Rosso wrote:
> >> Slow-cooking a ham or pork shoulder makes it more tender, but also
> >> more dry in my experience. How do you keep it moist?
>
> > Low and slow! A typical BBQ temp for pork shoulder (butt) is between
> > 180-185F. Anything higher could dry out the meat. Don't rush it!
>
> A typical temp at which you bbq a pork shoulder is 225 - 275F. The typical
> internal temp of the meat when it is pulled from the pit is about 190F
>
> --
> Dave
> www.davebbq.com

Hey Dave, I used to hang around over at the bbq newsgroup - I remember
you were starting a bbq restaurant awhile back too. How's that going?

LB aka jkdrummer aka JaKe
Seattle