johnnyd48
Member
- Messages
- 13
- Grill(s) owned
- Stampede
Ive been putting my pulled pork in an aluminum pan around 165 degrees when i wrap.
My question is why doesnt everyone do that? It seems to collect the juices much better
and keeps the meat so moist. Is there a disadvantage to doing this? It already gets plenty of hours of smoke on it.
Thanks for any remarks/comments.
My question is why doesnt everyone do that? It seems to collect the juices much better
and keeps the meat so moist. Is there a disadvantage to doing this? It already gets plenty of hours of smoke on it.
Thanks for any remarks/comments.