Hi all,
I got thinking the other day when I was cooking a pulled pork, where do you stick your probe for the most convicting temp reading?
I had 3 different readings from 3 different spots. If one read 188F another 193F another 203F which would you choose? I know some spots would of had more fat, closer to bone, more meat etc...but in the case for pulled pork, where are you guys getting your readings from that give you certainty that its ready.....I personally look for 195F on a pulled pork shoulder.
Your recommendation would be really appreciative.