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Pork shoulder temps surprised me after 30 years on the block
Always thought collagen broke down around 160 F, but a customer brought in a probe chart from a Texas BBQ class that showed it really starts melting near 180 F, and even then you need time not just heat. I tested it on a 9 pound shoulder from our supplier in Lancaster and sure enough, pulling at 195 F versus 185 F was night and day for texture. Where did everyone else learn their pull temps, and do you trust the probe or just the feel of the blade going in?
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finleyl391mo ago
Man, now I gotta recalibrate my whole thermometer, ugh!
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