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Message: <blockquote data-quote="Bed Wetter" data-source="post: 46180" data-attributes="member: 428"><p>If you want faster, juicier pork, try these two things:</p><p></p><p>1. The Texas Sweat: when your internal temperature stalls around 150, pull off your meat and wrap it in tinfoil. Place back on the heat. It's like jogging in a rain coat. The meat will still sweat but won't lose heat. This will cut at least 2 hours off your cook time.</p><p>2. Cook to an internal temp of AT LEAST 190, then remove and allow to cool to almost room temperature. NOTHING WILL WRECK A PORK BUTT LIKE TEARING INTO IT WHILE IT'S STILL HOT.</p></blockquote><p></p>

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