Good BUT!!!

Discussion in 'Pork' started by fennecus, May 19, 2010.

  1. fennecus

    fennecus Newbie

    This was my first attempt at Pulled Pork. (it was a small pork butt) It started off great

    Attachment 24848
    Smoking Nicely
    Attachment 24849
    Wraped in Foil at 160

    I was getting impatient, it smelled and looked so good.

    Attachment 24850
    quick check at temp, not ready

    I took it out at 225 and it looked Awesome

    Attachment 24851
    Feeling like a pro right about now

    Now here is where I feel something went wrong

    Attachment 24852
    I was pulling the pork and it did not go well. Took a while I did make some nice sauce but the pork didn't have that (stringy) look or feel to it. does anyone know what I mean?[​IMG][​IMG]

    Anyhow the finished meal
    Attachment 24853
    The Taco was delicious

    I will try to look into that photo program for the next post. I know you all like that.
  2. indyadmin1974

    indyadmin1974 Smoking Fanatic

    Doesn't look too bad to me.

    Was it dry at all?

    Sometimes you have to go to 205-210° to get it to pull easy.
  3. newflame

    newflame Meat Mopper

    you took the meat to an internal temp of 225?? or you took it out when the smoker hit 225?
  4. newflame

    newflame Meat Mopper

    also is that a boneless butt?
  5. herkysprings

    herkysprings Smoking Fanatic

    Double check your thermometer for accuracy first off.

    The pic with the thermo in the pork shows 199, which should be about right. However if it had a bone and the thermo was on the bone, it might have been an innaccurate read.

    200-205 final temp should be good. Also you can cook pork butts at higher temps than 225. 250-260 is fine.
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I agree with heftySprings and I would check your thermo-meter with the boiling water trick. But you said you pulled it at 225° well for me thats a little past the temp to pull so. Now was it dry and thats whay it was hard to pull. One of the other reasons might be the piece of meat you had and the connective tissues and alot of the fat was missing and already cut out. I would try a different pork butt maybe one with the bone in and try it and see how you like that one. Believe me you will like it and you'll love the leftovers for sammies.
  7. harryho

    harryho Smoke Blower

    I think you just brought it up past the right temp.
  8. fennecus

    fennecus Newbie

    OOPS! I didn't double check my info. I was rushing.

    I did take it out at an internal temp of 200. Well 199.6 couldn't wait till the 200 mark.

    I cooked it at a temp of 225.

    Thanks. It really wasn't dry, just not what I pictured. It was boneless.

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