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post #1 of 18
Thread Starter 
Its on now. I got a 5.5 lb pork shoulder butt (thats what the package says) and have the smoker up to 250 degrees (give or take 5). I used Jeff Naked Rib rub on the meat with a good slathering of mustard. I have pics documenting the procedure and will begin to upload very soon.

So when it reaches 180 and I take it and foil it...then put back on till it gets to 205, how long do I need to keep it at 205 before I pull it to rest for an hour?
post #2 of 18
I'd pull it off and put in the cooler as soon as it hits 205, if that's the temp you're looking for. If you pull it at 200 it's gonna fall apart after a rest as well. Good luck with the smoke and I look forward to your q-view.

Dave
post #3 of 18
I agree. Pull it at 180, foil it and wrap it in a towel and let it rest. It will fall apart and should be delicious! I think anything over 180 is unnecessary.

Good luck and Happy smokin'
post #4 of 18
As soon as it hits 205°, you can start to rest it. Q-view please!!!

Take care, have fun, and do good!

Regards,

Meowey
post #5 of 18
Edited to eliminate a misunderstanding about the term "pull it" <g>.

To answer the question, you can remove it for rest as soon as it hits whatever temperature you like. If you want it super soft, then take it to 205. If you want it a little firmer but still pullable, pull it at 200. I think most people think that 200 is sort of the magic number for meltable meat.

Just remember that as it rests, it continues to cook anyway.
post #6 of 18
You "can" pull it anytime after 180. BUT IMHO..It makes for some tough pulling I find that the higher you go and let it rest in a cooler at 200+ it's much easier to pull..But that's just my, O!
post #7 of 18
Thread Starter 
about 4.5 hours into it now. The smoker is setting right at 250 and the meat is around 150. A couple of times the smoker cooled to less than 190 but it wasn't there too long. Mainly sit around 230 or so. I have sprizted it twice with Cap'n Morgan and apple juice (a 3 to 1 ratio). I'm trying to keep it to a smoldering fire rather than being a smoke belcher. That is kinda hard at times. But when it starts to smoke a lot, I open it up and crank up the temp. I read somewhere that smoke is where a fire used to be so I figure if its blazing some (never got over 280 degrees for more than 5-10 min) its not making smoke. ALso trying not to use a lot of wood, mainly hardwood charcoal to keep it going. I guess I'm about half thru this. We'll see how it turns out.
post #8 of 18
Good luck to ya tj! You got a bunch of good advice already, I'll just sit back and wait for the qview!!
post #9 of 18
Show me a butt that will pull at 180*......confused.gif

Start checking about 195*, when your probe slides in with lil resistance is when it's done!
post #10 of 18
Don't forget the pics
post #11 of 18
Thread Starter 
Getting close now...we're at 160...been smoking about 7 hrs. I think I'm going to wait till it hits 205 before I pull it for the foil and rest
post #12 of 18
Thread Starter 
STILL on the grill...I fell asleep at 5 am and when I got up at 6 am...it was STILL at about 170....where I go wrong? 11 hrs on the smoker and STILL going?? I have did something wrong.
post #13 of 18
Sounds like you hit a plateau. Please be patient. The temps will start to rise again. I've had an occasional stubborn butt plateau for 2 hours without temp change. Resist the temptation to raise the heat.. If you are going to foil, and have not yet, now would be a good time.

Hope this helps!

Take care, have fun, and do good!

Regards,

Meowey
post #14 of 18
Thread Starter 
ok..its pulled and foiled...Is it possible to oversmoke meat? it didnt seem really hard (which I guess is a good thing) and the probe went in several places without a lot of resistance. I am going to check it (the temp) in 30 min....seems like it was at 177 or so when I came in
post #15 of 18
The amount of smoke is a matter of personal preference. I would leave it in the cooker, now that it's foiled, until the internal temp gets to 200°F or so, then wrap in a couple old towels and then put it in an insulated cooler for 1-2 hours. At that time when you unwrap it, the bone should almost fall out on it's own.

Let us know how it comes out, preferably with q-view.

Hope this helps!

Take care, have fun, and do good!

Regards,

Meowey
post #16 of 18
Thread Starter 
Well....it fell apart as you thought...BUT

Its soggy...I was expecting something more dry and there seems to be a lot of fat let....totally not what I had envisioned in my mind...the meat does not seem to be like the pulled pork I get at the local rib place.
post #17 of 18
You've got yourself the REAL DEAL pulled pork.
post #18 of 18
I always go through it and remove the fat and connective tissue, leaving just the pork, which you can break apart into the size pieces that you want to serve. Hope it tastes as good or better than your local rib place. I'm always just a bit disappointed with commercial pulled pork, when I compare it to home made.

If it is too soggy, next time don't foil until it hits 200°, and see if that is more to your liking.

Hope this helps!

Take care, have fun, and do good!

Regards,

Meowey
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