Pork Butt internal temp??

Discussion in 'Pork' started by smoknrookie, Aug 2, 2008.

  1. smoknrookie

    smoknrookie Fire Starter

    What internal temp do you all cook your butts to?? I have done quite a few and they trun out really good tasting, but I have had no luck in actually having one that I could make into puller pork.. I don;t know if I need to cook it longer or what?? Any help would be greatly appreciated..
     
  2. 13spicerub

    13spicerub Meat Mopper

    NYC
    I foil at 160, pull off the heat at 195, wrap in a towel and throw in the cooler for about 90 min. slowly peel back foil, let rest for another 10 min and let juices redistribute. then pull that sucker
     
  3. cbucher

    cbucher Meat Mopper

    I do same as 13 does.
     
  4. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Thats some good advice from 13spice. Others vary on when to do what by temp only slightly. I personally take it to 165, foil and take it to 200, towel in a cooler for 2 hours (sometimes longer), and that thing is like jello.
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  6. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    195 - 205 degrees is the most common temperature range. You have to smoke it "through doneness". If you only cook it till the pork is done, you won't be able to pull it, only slice.
     
  7. richtee

    richtee Smoking Guru OTBS Member

    Yup Ron's got ya covered there... also..if it's "bone-in" you have a built-in kinda timer. When you can grab the bone and it SLIDES out...no effort- PERFECT!
     

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