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Best cut for pulled pork?

post #1 of 7
Thread Starter 

Smoked a 5 lb bone in pork shoulder on brinkmann smoke n grill. 6 hours, kept the temp in the zone. 220-240.

it did not pull. came out more like pork loin, any ideas?

post #2 of 7

What was the internal temp of the meat when you took it off the smoker? 

post #3 of 7

and welcome to SMF. 

post #4 of 7
Thread Starter 


post #5 of 7
You need to get the IT up around 200* for it to be pulled. My guess is you didn't get near that in only 6 hrs. You should plan between 1.5-2 hrs per Lb.
post #6 of 7
Thread Starter 

is there different cuts off the shoulder?

post #7 of 7
The shoulder has the butt and the picnic. IMHO the butt is the best for pulled pork for a manageable size. For a group the whole shoulder pulled and mixed together is great too.
And yes... you need to get to minimum 195 to 200 IT.
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