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Re: Pulled Pork For Catering


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Posted by eddiemac on August 12, 2013 at 14:52:22:

In Reply to: Re: Pulled Pork For Catering posted by Rick in WV on August 12, 2013 at 14:31:23:

Depends are your cooker...and cooking temps....If your sweat em' low n slow....225 to 250....your sweatage might give you 30% loss per pound....If you run them a bit warmer...say 250 to 300....then the 50% is definitely in play....But will agree (overall) that 50%S is the reliable number....The safe number...And for a family wedding you'd better go with the same number....lol

EMac
Ft. Pierce,FL


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