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I am confused

post #1 of 11
Thread Starter 

I have seen this in a video and now on a bbq show on tv. Both people pulled their pork shoulder at 165 to make pulled pork. I was always under the impression that it needed to get over 200 to make good pulled pork. Straighten me out here. I have 50lbs to do in June and if I pull at 165, that would take a lot of the stall out of it.  Help

 

 

H

post #2 of 11
Nope, never heard of that.... I've heard of folks pulling to foil at that IT, but I've always smoked to 200-205* IT !
post #3 of 11
Usually when they say they pull at 165 its to wrap in foil and then take to 195-205. If you pull at 165 you will never get pulled pork. The connective tissues don't break down until the 170's-180's. This is why you get the stall.

Good luck with the 50lbs in June.
post #4 of 11
Thread Starter 

I just watched the BBQ pit boys again and he definitely said 165-175 and they are done. In the written instructions it says 180-190 internal. The tv show was "ROAD GRILL" with Mat Dunnegin and he said an hour a pound and 165.

 

H

post #5 of 11
Id recommend that you try one for yourself and see. That will solve it.

I know i have pulled at 165 and its wont pull. I could chop it but its not tender.
post #6 of 11
Not sure on the Matt guy, but just watched a BBQ Pit Boys pulled pork video & they smoked to IT of 195* & wrapped in foil to rest for an hour.... Guessing their final IT was round 200* ! PP has to get to a certain temp as stated by bmudd for the connective tissue to break down & get tender....
Edited by WaterinHoleBrew - 4/19/15 at 9:37pm
post #7 of 11
Here's the question...
Do you believe TV or bmudd.... If you believe TV, why are you here ???????
post #8 of 11
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Here's the question...
Do you believe TV or bmudd.... If you believe TV, why are you here ???????


LOL I believe everything on the internet too.:biggrin: I have had good luck doing it the way you folks recommend so I am not going to mess with a good thing. It was just ironic that I saw this twice within a week.

 

H

post #9 of 11

Those shows are very misleading and could guide a nooby into a problem.  I enjoy watching the programs to see what idiots they are and how much BS they spread about their methods.

 

Do it the right way , have fun and . . .

post #10 of 11
Quote:
Originally Posted by Bountyhunter View Post


LOL I believe everything on the internet too.biggrin.gif I have had good luck doing it the way you folks recommend so I am not going to mess with a good thing. It was just ironic that I saw this twice within a week.

H


Good for you.... I've tried TV recipes and the only ones that seem to work are Alton Browns..... Not all of them, but some...
post #11 of 11

Everyone above is giving great advice. I'll just say I'm glad you stopped in and asked this question now avoiding a disaster when your big cook comes up. 

 

Try pulling a butt and both temps and see the results. Then you get to eat twice :D

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