Apple and Cherry smoked Boston Butt QVIEW! - Page 2
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Thanks man. I don't know if its our proximity to a Smithfield plant or what but we get those sales fairly often around here.
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Pork butt needs to go to at least 200 for pulling, most of us take them to 205. I see this is your first post, so welcome to SMF. You should go over to the roll call section & introduce yourself so we can all give you a proper SMF welcome.
Like Al said welcome to the site. Yeah thats the temp we are going for if you want it to pull properly. If your concern is dry or tough meat at that temp you an put that out of your mind. This stuff melts in your mouth if you do it right.
Thank you sir, I appreciate it!
Oh yeah, its a hickory state of mind here in NC. And I think we are right, pork and hickory belong together.