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My neighbor swore by a 225 degree flat cook for pork shoulder, but I got mush
He said 'low and slow never fails' for 14 hours, but the fat never rendered and the texture was awful. I've found a hotter cook, around 275, gives me way better bark and pulls clean. Anyone else had a similar experience with a trusted tip falling flat?
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charles_green955d ago
Nah man, that 225 is the sweet spot for me every time. Your neighbor was right about low and slow, but 14 hours sounds way too long. I do mine at 225 until it hits about 203 internal, which is usually more like 10-12 hours, and the fat renders perfect. Maybe your thermometer was off or something.
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rodriguez.diana5d ago
You only wait 10 hours for brisket?
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