2021-02-01 04:17:59 UTC
I pulled the pork off the smoker with the internal temp about 170 degrees. It was clearly done inside and was very good. It was not, however, even remotely pullable. I finally just gave up, got out my sharp knife and sliced it up.
The taste is what matters and I'm not trying to win some kind of BBQ contest, but I'm still curious. Anyone got a good guess on why it wouldn't pull apart?