Hot take: I finally got why my pork shoulder was always dry after a trip to a barbecue joint in Kansas City.

I was there for a competition last fall and saw a pitmaster pull a shoulder at 195 degrees, not the 205 I always aimed for. He wrapped it in butcher paper and let it rest in a cooler for four hours. Tried it back at my shop, and the texture was completely different, way more juicy. Anyone else pull their pork at a lower temp like that?

3 comments

3 Comments

lee84715d ago

Guess the secret ingredient was just ignoring the internet.

miles_hall15d ago

Ignoring the internet sounds like a fantasy from another time.

piperbailey15d ago

lee847 gets it, just unplug sometimes.