Good idea or bad? Injecting Wagyu beef tallow into the shoulder. I wanted to try something different so I cane up with this. It was awesome for chicken wings. Will it be the same for pork? Thoughts? Mike- Pitmastermikew@gmail.com
@@chrismann5401 I pulled it off at 203, my go to temp for shoulder and brisket. I should have cooked to tenderness instead of temp on this one. Was still good though. Thanks for watching!
