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Brine for Pork Shoulder
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<blockquote data-quote="Fly Carpin" data-source="post: 118556" data-attributes="member: 1187"><p>Hitting 190-195 is step one, but the pork will tell you when it's ready to pull. Once it hits temp try to grab a piece off the edge. If it still resists leave it on until it pulls easily. And don't forget the rest period! I wrap the foiled slab in a towel and stash it in a cooler for an hour. Smoky juicy heaven. Just did one last Saturday and this thread has me thinking it's time for another</p><p>Empty cooler. No ice. Had to clarify.</p></blockquote><p></p>
[QUOTE="Fly Carpin, post: 118556, member: 1187"] Hitting 190-195 is step one, but the pork will tell you when it's ready to pull. Once it hits temp try to grab a piece off the edge. If it still resists leave it on until it pulls easily. And don't forget the rest period! I wrap the foiled slab in a towel and stash it in a cooler for an hour. Smoky juicy heaven. Just did one last Saturday and this thread has me thinking it's time for another Empty cooler. No ice. Had to clarify. [/QUOTE]
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