Borla

That's actually not a bad idea.

Yeah, with pulled pork the temp is not about it being done enough to be safe, but about it being done enough to be tender and pull apart nicely. If you are going to slice it and eat it you can pull it at much lower temps. For pulling you need it nice and tender, while also making sure you don't dry it out.


And yes, I've been tempted to smoke a fattie as well.

__________________
Coimhéad fearg fhear na foighde!!!!