too hot/dry? a pot of water on the grill can help.
I did not know that. That actually sounds alot helpful lol
Sliced pork-take it to 180* internal. You can pull off at like 168-170, wrap tight in foil and place in a cooler(temp will continue to rise) for a couple hours
for pulled pork, you gotta hit 190* to 200*....some even saw 205*.
You really can't screw up pork unless you over cook it or cook it too hot
If you did this I know why your meat was too dry.
Pork only has to go to 145 to kill anything off.
Wild game some people feel comfortable going to 160 but remember that wild game is going to be a lot leaner to start with.
I go to 150-155 on hams and roasts but 145 on tenderloins.
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I cook pork to 200 every single time for pulled pork and it has never been dry.
I cook pork to 200 every single time for pulled pork and it has never been dry.
I just took a piece of ham portion and it doesn't taste tender at all... It is edible but its not like I can pull it off the bone....
I cook pork to 200 every single time for pulled pork and it has never been dry.
I just took a piece of ham portion and it doesn't taste tender at all... It is edible but its not like I can pull it off the bone....
I think my first try is failed....
The roasted ham taste chewy......Its not even any close to pulled pork quality....
