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Another try

post #1 of 5
Thread Starter 
I'm gonna try to attempt pulled pork for the Super Bowl last attempt I used a pork roast it didn't come out that great it didn't pull like it was supposed too but the flavor was great
post #2 of 5

I would imagine a roast would pull the same a butt. As long as the internal temp was 195 - 205. 

post #3 of 5
I always go with a picnic, bone-in, seems to have more flavor. Smoked around 225 for 12 hours. I leave the skin on and placed down to insulate the meat. Don't pull it out until you can stab it with a fork and do a full twist without any resistance. I like to dry rub and spray with apple cider vinegar every few hours. Turns out moist and delicious every time.
post #4 of 5
Quote:
Originally Posted by BBQ-Buckeye View Post

I'm gonna try to attempt pulled pork for the Super Bowl last attempt I used a pork roast it didn't come out that great it didn't pull like it was supposed too but the flavor was great

 

 

Quote:
Originally Posted by Haughtcm View Post
 

I would imagine a roast would pull the same a butt. As long as the internal temp was 195 - 205. 


Like Haughtcm, said. The internal temp needs to be at least 195* (preferably 205* IT) for it to pull apart good.

post #5 of 5

usually 1-1/2 to 2 hours/pound

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