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Serious question, why is everyone pulling pork shoulder at 195 degrees instead of 203?
I noticed at a backyard cookout last weekend a buddy pulled his shoulder at 195 and it was tough as shoe leather, then I remembered Franklin's book says 203-205 for the best pull and I swear I haven't had a dry shoulder since I made that switch, has anyone else run into this?
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the_piper3h ago
Preach, switched to 203 last year and never looked back, night and day difference.
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smith.nancy2h ago
Right? @the_piper, I did the same thing last month and it's crazy how much better it is!
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