Pulled pork

kfactor

Fire Starter

Original poster

Aug 9, 2012

59

10

sk can

• Aug 25, 2013

• #1

Am going to try pulled pork for the first time on my smoker . What's the best cut for it ? And what temp do u guys smoke it at

 

smoking b

Smoking Guru

OTBS Member

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Aug 25, 2013

• #2

I use both butts http://www.smokingmeatforums.com/t/135018/smoke-for-tomorrows-meal-mes-30-amnps

& picnics http://www.smokingmeatforums.com/t/132378/1st-attempt-at-pulled-pork-with-new-amnps-mes/20

for pulled pork & they both turn out good. The butts have a slightly higher fat to meat ratio than the picnics. The picnics have a stronger pork flavor & mostly have to be taken to a little higher IT because they have more connective tissue thus taking longer to finish. Most would say just use a butt but I am happy with either one 

I smoke both of them at 225* but some people use a higher temp... I don't use any water in my pan & I don't foil - I like bark too much 

 

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Reactions: newsmokeguy

so ms smoker

Master of the Pit

OTBS Member

Dec 20, 2010

1,874

43

Gulfport, MS

• Aug 26, 2013

• #3

  Hi K. Most people use the boston butt and smoke between 225-250. However, there are few 'hard and fast' rules to smoking meat! Keep a god log and change things up each time. You will find what YOU really like. 

  Mike

 

kfactor

Fire Starter

Original poster

Thread starter

Aug 9, 2012

59

10

sk can

• Aug 26, 2013

• #4

Thanks for the feed back guys what I.T do u guys hit to know when it's done and all be using my side fire box .

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,939

4,228

Bend Oregon

• Aug 26, 2013

• #5

Take it 205* if your pulling it. I run my smoker at 265*.

 

mrchuckierock

Smoke Blower

May 8, 2013

97

14

Long Island, NY

• Aug 26, 2013

• #6

I personally like a little chew to my meat so I'll pull it at 195-200 and let it rest in the foil to finish the job. The meat will always tell you when it's done. A popular thing people tend to do is the toothpick test, where the meat will be done when a toothpick slides in and out easily like going through warm butter