=Mark wrote: > Oh, I was actually referring to pork BBQ. The butt needs to reach 185-190 and > maintain it for 1.5 to 2 hours in order for the collagen to render down into > gelatin. A sliced pork roast is one thing, but being able to do pulled pork > butt requires low _and_ slow... (yeah, I do brine). Doesn't it get a bit "hammy" after brining?