Quote:
Originally Posted by T.G
Looks great Duane.
Looking at the photo and your previously mentioned short cook time, I'm leaning toward that it was cooked long enough to be done (160F) but not long enough for all the connective tissue to break down so that it would pull easily (another few hours at 220-230F to about 200F internal give or take), your final temp being somewhere in between, so you ended up with something more like a roasted smoked pork than a pulled pork.
It's hard to say from just the photo and the comments you made but that's what I'm thinking, curious to hear what some of the other guys think about the cooking and why it didn't pull on you.
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i have the same opinion as Adam...