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<blockquote data-quote="luvcatchingbass" data-source="post: 201500" data-attributes="member: 1979"><p>Out of curiosity I went back to my notes from my last 2 whole hogs, may not be quite the same. Both times we ran at about 225-250 temps and the shoulders were tender at 185 IT and hams were about 205 IT, last year we held in the 225 but kept the ham side a little more heavy on the coals to get the hams to a higher temp quicker. Still with the notes our decisions have come down to the poke/pull test.</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p>[ATTACH]7487[/ATTACH]</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p>[ATTACH]16572[/ATTACH]</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p>12-14hr cooks</p></blockquote><p></p>
[QUOTE="luvcatchingbass, post: 201500, member: 1979"] Out of curiosity I went back to my notes from my last 2 whole hogs, may not be quite the same. Both times we ran at about 225-250 temps and the shoulders were tender at 185 IT and hams were about 205 IT, last year we held in the 225 but kept the ham side a little more heavy on the coals to get the hams to a higher temp quicker. Still with the notes our decisions have come down to the poke/pull test. [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] [ATTACH=CONFIG]7487._xfImport[/ATTACH] [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] [ATTACH=CONFIG]16572._xfImport[/ATTACH] [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] 12-14hr cooks [/QUOTE]
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