ChrisAmico
New member
After action report: I tied the two smaller cuts together, so I had two three-pound roasts. I put everything on at 10:30 am, wrapped when it hit 160F around 3 pm and took it off at 4:30 pm when the meat was sitting at 205F. We ate around 6:30 pm.
Pretty happy with this approach, though the meat wasn't as tender as last time I did pulled pork. I suspect that cooking a larger piece of meat that needs to sit on the smoker longer will give everything more time to render and tenderize.
Thanks for all the input. Photos below.
Pretty happy with this approach, though the meat wasn't as tender as last time I did pulled pork. I suspect that cooking a larger piece of meat that needs to sit on the smoker longer will give everything more time to render and tenderize.
Thanks for all the input. Photos below.
