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thanks .
Im also thinking 150 F. as a stating point .
I don't mind adding time at a lower temp
but as I continue to think about this , for pork butt
Ill use the ' jus ' one way or the other , paying attention to its salt content.
145 F to initial pull apart might have less ' jus ' than 150 F .
but as i plan to use it later
Ill start looking into 150F trimmed pork shoulder
for ........
carnitas ? etc ?
Ill get my mallard bit in a pan , and use the jus.
thanks .
Im also thinking 150 F. as a stating point .
I don't mind adding time at a lower temp
but as I continue to think about this , for pork butt
Ill use the ' jus ' one way or the other , paying attention to its salt content.
145 F to initial pull apart might have less ' jus ' than 150 F .
but as i plan to use it later
Ill start looking into 150F trimmed pork shoulder
for ........
carnitas ? etc ?
