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Vent: People who pull pork way too early at competitions
Saw three teams at a local contest in Memphis last month pull their shoulders at like 195 internal temp and then wonder why their bark turned to mush. I've been cooking for 8 years now and I always wait until at least 203 before even thinking about pulling. Anyone else notice this rush ruining texture?
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adam_hernandez25d ago
Yeah 203 is the sweet spot.
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xena_kim25d agoTop Commenter
Oh yeah, I totally agree with 203! I actually just read something about how the 203mm shell has been a workhorse for decades because it hits that perfect balance between explosive power and range. The article said it's been used since WWII and still sees action today because you can mount it on lighter chassis compared to the bigger naval guns. Plus, the fragmentation pattern is supposedly really effective against soft targets, which makes sense for how often it gets used in modern conflicts.
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