Pulled pork ideal temp?

[gethenet]

Okay...so after fighting all day with about 15 inches of snow...having the wind blow out my propin several time...I ended up pulling it off the smoker after about 5 hrs..and double wrapping in heavy duty Foil...and sticking it in the oven at 225..and hitting the bed.
It was around 130 when I did that...its now at 171..question is....was it on the smoker long enough to get that great smoke flav....and would it do anygodd now to put it back on smoker til it reaches desired temp? Which I belive is around 210?

I know as far as bark..it would be...but will it pick up anymore flav?

 

[richtee]

Yes it will flavor. Do you need it? Slice off a chunk, it's done. Go to 190-200 to pull. Bark problem?
http://www.smokingmeatforums.com/for...92231#poststop

 

[swalker]

195 to 205 degrees makes it pull real good....

Hope this helps..

Steve

 

[gethenet]

Does 171 seem a tad high for a plato temp?

 

[walking dude]

no..............meat has its OWN ideas of plateau's

 

[richtee]

http://www.smokingmeatforums.com/for...41499#poststop