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pork shoulder,not pulled

 
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Checkmate



Joined: 11 Sep 2011
Posts: 3

PostPosted: Dec 29 2013    Post subject: pork shoulder,not pulled Reply with quote

Happy Holidays everyone.I have a shoulder on the w.s.m with my normal pulled recipe, however I would like to carve it for a more traditional dinner setting. Should I take it out and wrap it at a lower temp? Also, any gravy ideas? I do a lot of NC style cooks here and want to try something a little different.[/img]
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SoEzzy
BBQ Super All Star


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Dec 29 2013    Post subject: Reply with quote

Take it off somewhere between 175° and a maximum of 185° internal.

Depending on how much fat there is, you might reduce the cooking temperature when you pass through the stall 160° - 165°, by reducing the cooking temperature 25° - 35° you will continue to allow the rendering of the fat, while not creating such a large thermal gap and pushing the meat much higher, quicker.
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