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NW IA | Very interesting.
I wrap or "boat" at 165 internal and all of the fat rendered out in the foil after that point is mixed in with the "pulled" meat. How aggressive are you about removing fat?
I will have to see what my yield is some time.
Edited by Curious 12/9/2024 09:46
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 IMG_20241123_171232356 (full).jpg (166KB - 4 downloads)
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Pork butt shrink
