- 167 Posts. Joined 12/2013
- Location: North Carolina
- Points: 17
- Select All Posts By This User
See it's on there, it's happening!!
I have not modded it yet hopefully soon will get to do that.
I grabbed some of Stubbs pork rub and used that, along with a little brown sugar. I was going to make my own rub but glad I didn't know my daughter was a little of a pain last night :) Yay for two year olds!
The collagen breaks down at a temp of 189 (IIRC), which is what holds those muscle fibers and groups together and keeps pork tough even though it might be juicy. Once the collagen breaks down, the muscle fibers shred, or "pull", easily. Also, the internal fat has already rendered at this temp which helps make the pork juicy. You don't want to get over 212 as you begin boiling moisture out of the meat.
Given that the IT of meat will generally rise 5 degrees on a butt after it is taken off the heat - most people pull it around 200 (plus or minus a few degrees) as it gives a little room for measuring error, but gets the butt over 189 (where the fat is rendered and the collagen melts) but keeps it from reaching 212 where the meat starts steaming and drying out.
Hope that helps.