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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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you guys are right...
Shouldn't have doubted.
Boston Pork at 194 degrees internal, the bone pulled right out. I'm fairly new to pulled pork, the last couple I let go to 184-186 and they were good, but down to the bone, not bad just not exactly pullable. thanks mk |
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you guys are right...
On Oct 8, 8:17 pm, mikel > wrote: > Shouldn't have doubted. > > Boston Pork at 194 degrees internal, the bone pulled right out. > > I'm fairly new to pulled pork, the last couple I let go to 184-186 and > they were good, but down to the bone, not bad just not exactly pullable. > > thanks > > mk Ain't it nice when things work the way they're supposed to.  Pierre |
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