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my pulled pork always ends up being sliced pork.

post #1 of 10
Thread Starter 
Every time I make a pork butt I always end up slicing in instead of pulling it. Is pulled pork cooked to a temp or a time? Is there a magic formula?
post #2 of 10

Its temp i take my pork to 205 and it pulls super easy and is very moist. What is your final temp when you pull from the smoker.

post #3 of 10

I cook pulled pork to about 200 or better but I try to cook it slow, sometimes about 8 hr's or more. Also I keep a water pan with apple juice on the rack below the pork wile cooking in the electric smoker and close the top vent. Turns out great every time.

post #4 of 10

Are you sure your thermometer is accurate?  Make sure the end is not near or on any bones.

post #5 of 10

I'll see if others will agree . I'd say a pretty good way to tell if it's ready and you don't need to rely on your thermometer is just tug at the bone a little bit . When it's ready the bone will be fairly easy to remove when pulling on it . At that point though I find usually when I go to remove the butt it just breaks into pieces because it's stuck to the grates a tiny bit . One time when I went to remove one a pretty nice sized hunk fell on my garage floor . I rinsed it off good trying to save it but it still had some grit / sand whatever in it so I tossed that part . From that point on I try to just push it of the grate right into a pot or pan .

    Basically I think your just not cooking it long enough . I've had butts sometimes vary quite a bit in the time they took , given everything was about the same ( same weight butt , outdoor temp , smoker temp , etc. ) Same with Briskets . Sometimes 8 or 10 hours , other times 13 or 14 hours . The tugging of the bone seems like a good check , but I always use my temp probe .

post #6 of 10

IT of 190* is good for sliced, 205* for pulled.  As others have mentioned, make sure you can trust your thermo. for an accurate internal temp reading.



post #7 of 10
For pulled pork you want to cook to a temp. Most go to 205 and let rest a couple hours wrapped in foil then towels and placed into a cooler, that is about 2hrs per pound, not counting the rest time. I personally do not like the texture of the pork if I cook it to 205. So I cook to 190-195, depending on how long it will be resting. I like to have chunks of the pork in mine, not shredded pork. I use carry over cooking to help finish the cook. In short while the meat is resting and no adational heat is added, the internal temp and external temp of the meat will balance out. I plan on 2hrs per pound, but it is usually around 1-1.5 hrs including the rest time.

I did not look to see what type of smoker you are using, but here are a few general tips.....

Top vent all the way open. Use the air intake to adjust temp or the controls for the element or burner. This will allow for proper air flow and exchange. If the vent is closed the smoke can get stale and not have a clean taste.

Make sure you have an accurate way to tell the temps or the meat and chamber. Most stock thermometers are junk. You need to calibrate it to make sure it is accurate. Have a good digital thermometer for the meat. The dial ones are good and work, but they need to be calibrated a lot. You can buy a pocket digital for about $10-$15. They are the ones you see Chefs have in their pockets. In my opinion there is no need to buy a $60 thermapen.

Keep the cook chamber closed. If you are lookin, you ain't cookin!! Only open if you absolutely have too. After a few cooks you will know how your chamber cooks and where the hot/cold spots are. This will also add to your cook time if you keep opening your cook chamber.

Mopping is a personal thing. I do not. It will add to your cook time because you have to open the chamber.

Water pan is a personal thing. I prefer a dry chamber. I have never had dry pork and get great bark.

Cook temp. Traditional is 225. I try to maintain a 250-275. I do not get anywhere the length of stall the 225 gets. I also do not wrap or foil my meat to push through the stall.

Wrapping the meat......some will use what is referred to as a Texas crutch. They will wrap the meat at around 165 and put some liquid in with it and bring the temp to 205. So you will have about 6 hrs of smoke on the meat and a soft bark. I cook higher, push through the stall and will get 8-10hrs of smoke on the meat. I have a very nice bark and will add some liquid to the pan when I let the meat reast and use that as my finishing sauce base.

Ok ok ok I'll stop now....sorry for the long post....
post #8 of 10
Originally Posted by Andres Paniagua View Post

Every time I make a pork butt I always end up slicing in instead of pulling it. Is pulled pork cooked to a temp or a time? Is there a magic formula?



Sounds like a time issue. All that connective tissue needs time to break down  when you can pull the bone out it's done.  I don't know about others here but my shoulders take about 20 hours to cook. 

post #9 of 10

yeahthat.gif and triple what they have said.  Sounds like the pork is not being cooked long enough.  Double check your thermometers for accuracy.  If you are using the one built into your smoker....they are off 99% of the time.  Try a longer time...and calibrate your therms.  That should help.



post #10 of 10

I agree with all above, most likely your not cooking it to a high enough temp to pull.

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