<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin:
Well,the "enhanced" butt I cooked yesterday is gone. I put it on yesterday at 6 AM,yanked it at 6 PM. Temps steady at 225-250* all day,meat temp 190. That thing wouldn't pull. It rested for 45 minutes in foil,but it just wouldn't pull. I wound up slicing it. Everyone said they enjoyed it,but I was really disappointed. The texture wasn't right,and it just wasn't up to my standards. You can bet your bippies,I will be checking labels VERY closely from now on. </div></BLOCKQUOTE>
Phil, also go by the feel of your meat probe going into the meat, versus just by temps. 190º is usually pullable for me, but not always, so you gotta go by how the probe goes in and out.
Nothing at all wrong with sliced pork, I love it!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin:
The texture wasn't right, </div></BLOCKQUOTE>
This is definitely caused by it being enhanced! It's almost a disgusting feel in your mouth, right?