So I have smoked several pork butts in the past and never could get it to pull apart like I have seen. After reaching internal temp of 180 I let rest in a roaster overnight and still no luck had to knife in chunks. Any suggestions?
Hi Tbriggs,
I have a built in meat thrum on the big easy? ya I think it may be time for a new wireless double monitoring system?
Thanks for the input ALL sounds as if I need to get meat hotter and will be resting in a cooler for an hour or so!
What's a good therm. that will monitor smoke and meat temp?