Chrisk57
Member
- Messages
- 6
- Grill(s) owned
- Stampede
So I need some advice, I did a Pork shoulder 3 hours 180 at 1:30 bumped up to 220 for 15 hours pulled at 191 degrees let it set for an hour, I thought it was pretty good ,a couple dry pieces but not bad. My question is ,any problem not letting it go to 200 ,mine was getting dry already. I’m open to options this is my first long burn.