Conflicting Pork Temperature ?

stevetheteacher · Jul 17, 2015

I am smoking a pork picnic w/o the bone. Jeff's book says 205 degrees is the proper temperature, but several online searches say 145 degrees is correct. That is a BIG discrepancy.

What temp would you smoke to. Since I'm already in the smoking process, time is of the essence.

THANKS!!!!!

bmaddox · Jul 17, 2015

145 is when pork is safe to eat but that doesn't mean it is done. If you don't take a shoulder over 200 degrees then it won't be fall apart tender as most of the fat and connective tissue will still be intact.

stevetheteacher · Jul 17, 2015

bmaddox said:
145 is when pork is safe to eat but that doesn't mean it is done. If you don't take a shoulder over 200 degrees then it won't be fall apart tender as most of the fat and connective tissue will still be intact

Thanks for the prompt response. At this point I'm sitting at 129 degrees.

pineywoods · Jul 17, 2015

145 is too low for it to be at all tender. I do about 185-190 for slicing and 205 for pulling

stevetheteacher · Jul 17, 2015

Pineywoods said:
145 is too low for it to be at all tender. I do about 185-190 for slicing and 205 for pulling

Thanks, Piney.

smokin phil · Jul 17, 2015

Another vote for 200F+. I've gone as high as 210F with no bad effects at all. I shoot for 205F at least now.

lemans · Jul 17, 2015

At 160 wrap it.. Take it off at 200

joe black · Jul 17, 2015

Steve, The picnic will hit a stall about 155* - 160*. That's when you should wrap it with a little liquid to help it get more tender and through the stall. You can slice a picnic at about 185*IT, but most of the time a better result is pulled pork at about 200*-205*IT. Take it out and let it rest for about 30 min to an hour. This will allow the juices to redistribute into the meat. After the rest period, unwrap and pull (removing as much fat as possible). You should have some very good meat. Please let us know. Good luck, Joe

joe black · Jul 17, 2015

Steve, your picnic will reach a stall around 155*-160*. If you will take it out and wrap in aluminum foil with a little liquid, then return to the smoker, it will help with the stall and give you good tenderness. You can take it out at 185* if you want to slice, but a picnic is uaually better pulled. That will require a 200*-205*IT. Take it out and put it in a cooler with towels or a blanket to rest for about hour to allow the juices to redistribute. Then unwrap and pull the meat (removing as much of the fat as possible)

This should give you a good result. You may want to add a little finishing sauce to add a little moisture. Please let us know how it comes out. Good luck, Joe

joe black · Jul 17, 2015

Sorry for the double post..... the grimlins are at work.

stevetheteacher · Jul 17, 2015

I will definitely be slicing it.

stevetheteacher · Jul 17, 2015

Any chance it could stall, at, let's say, 131???

smokin phil · Jul 17, 2015

stevetheteacher said:
Any chance it could stall, at, let's say, 131???

That's a VERY low stall temp. I would have to vote it's not a stall.

smokin phil · Jul 17, 2015

FYI, I'm right here with you. I (as well as others, I'm sure) will stick with you through this cook and answer any questions you may have.

stevetheteacher · Jul 17, 2015

Thanks, Phil. Right now it is bouncing back and forth from 131-132

smokin phil · Jul 17, 2015

Are you sure of your pit temp and what is it?

smokesontuesday · Jul 17, 2015

stevetheteacher said:
Thanks, Phil. Right now it is bouncing back and forth from 131-132

That's a really low stall. Usually they stall out in the 150-170 range. What temp are you cooking at?

145 is the USDA guideline temp for when pork is safe to eat. Finishing temp is going to vary depending on how you're going to serve it.

205 is the temp most recommended around here for pulling pork and you'll see it a lot.

Like Piney I shoot for 185-190 for slicing pork. Take it out of the smoker, wrap it, and let it rest for a while then slice away.

JckDanls 07 · Jul 17, 2015

the 145` is more so for loins, tender loins, pork chops. ham and so on .... some times you have to pull the probe and and re-position it as it may be in a chunk of fat....

stevetheteacher · Jul 17, 2015

Smokin Phil said:
Are you sure of your pit temp and what is it?

Was struggling to keep it over 200 :( Added significant amount of fuel to bring up to 250; still stuck at 132

smokin phil · Jul 17, 2015

It'll take a few before the meat temp starts coming up. I've got a MES30 and do my pork butts at 225F. Some cook at much higher temps.

Conflicting Pork Temperature ?

Meat Mopper

Master of the Pit

Meat Mopper

SMF Hall of Fame Pitmaster

Meat Mopper

Smoking Fanatic

Master of the Pit

Master of the Pit

Master of the Pit

Master of the Pit

Meat Mopper

Meat Mopper

Smoking Fanatic

Smoking Fanatic

Meat Mopper

Smoking Fanatic

Smoking Fanatic

Legendary Pitmaster

Meat Mopper

Smoking Fanatic

Similar threads

Hot Threads