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Pulled pork did not pull

post #1 of 12
Thread Starter 

Smoked my first pork butt last weekend. Flavors and smoke was great. brined the pork over night. Dry rubbed and smoked with apple wood for 5.5 hrs. Pork was moist and tender but need to be sliced would not pull with hands or fork.

 

Can someone help shed some light as to why?

 

thanks!

post #2 of 12

What was the internal temp?

Pork pulls at 205°

 

 

TJ

No Creosote! A-Maze-N Smokers

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post #3 of 12
Thread Starter 

185

post #4 of 12

Sounds like you cooked by time, instead of temperature.  I usually take mine to 200-205 degrees (foil at 165-180 degrees), and then put into a cooler for a couple more hours.

 

 

post #5 of 12

Yea if you bring that internal temp up to 195+ then it will pull like a dream. I usually pull mine out around 200 and then I let it rest in the cooler with foil and towels for a few hours.

post #6 of 12
Thread Starter 

ill give that a try next time. thanks for the input.

post #7 of 12

Looks like you got your answer!

 

Todd

No Creosote! A-Maze-N Smokers

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post #8 of 12

Yep that was easy!

post #9 of 12
Thread Starter 

do you guys leave the fat cap on or trim it down? I removed it completely.

post #10 of 12

I remove it, but put all the fat on a rack above the butt so it drips on it & bastes it throughout the whole smoke.

post #11 of 12

5.5 hrs for a butt is too quick. Sounds like you pulled it while it was in its stall.

Patience is a virtue when it comes to low and slow cooking. Like the others said 205 is the ideal temp for pulling.

When you can slide the bone out effortlessly, it is ready.

post #12 of 12

Yup, I had a 3 pounder take 13 hours a couple of weeks ago, and that was to get to 195* I like to take it to 200, then rest in foil for about an hour in a dry cooler.

 

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