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RE: Bear Claws: The closest I get to being Wolverine!
Nice Claws!!!
With pulled pork, I try to have 0.5 lb (.23kg) per guest.
The only trick I can recommend is put some apple juice in a spray bottle and give the pork a spritz every once in a while. It helps to keep it moist and more smoke will stick to the meat (adding flavour).
I'm looking forward to seeing pictures of you literally tearing through your dinner. :-)
I have my spritz ready! I'm two hours into the cook. It's looking good so far.
I usually cook to a temp of between 197F and 203F. But it all depends on the meat. Once it gets to 197, I test it with a fork. If the fork sinks in like a knife through butter, then it's ready. If there's resistance, wait a couple more degrees.
I also like to pull the meat, then wrap in tin foil and put in a cooler for at least an hour to rest. It's only after resting that I attack (pull) it and add sauce.
But, everyone has there own style. That's simply mine.