Reply to "What temp do I cook to on PBs???"

Former Member

My inaugural PB on the AmeriQue was a 10 pounder. I cooked it at 225 for 18 hours. At that point it was still only 184F internal. It looked and 'felt' done so I took it out, let it rest. It pulled perfectly. Go figure. As they say, "It's done when it's done!" Amen.

Lee

PS The only PB I could find was from the Walmart-o, which means it was 'enhanced'. I think this accounted for the unexpected tenderness at the lower temp, but its just a guess. My wife loved it, I thought the texture was slightly off--as is typical of prebrined pork. It was certainly good enough to eat, though!

4/5/107:49 AM

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