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Need Advice On Pulling Pork

post #1 of 12
Thread Starter 
I am smoking my first "butt" of about 7# and using the methods discussed so well on this site. I have never pulled pork, so am unsure as to how to end up with the right texture. I would appreciate any and all advice re: shredded vs. chunky and how to achieve it. Thanks loads, Dale
post #2 of 12
After the pork has reached the temp od 200-205. I foil it and let it rest for an hour. Then I just use 2 forks and shed away. If it is smoked to the temp it will be wanting to fall apart on you. Good luck and looking forward to qview
post #3 of 12
A lot of it has to do with what temperature you pull it off the smoker at. If your interal temperature is 180-190° you are going to have a tough time pulling it, other than a few large chunks. 190-200° pulls better and is still more chunky. 200-210° is fork tender easy to pull meat. I personally like to go right up to 200-205° internal.

Regardless of you temp make sure you wrap it in foil, then wrap in a towel, and put it in a cooler to rest for at least 1 hr., preferably 2 hrs. The rest time is what lets all the good juices redistribute evenly throughout the big chunk of meat. Once it is rested you can shread it with hands (if you have gloves), a couple of forks, or a double pronged serving fork. Whatever you have handy that works. Just a word of caution - even after 2 or 3 hrs. it will still be hot enough to give you steam burns as you pull it. That is why I mentioned gloves.

Best of luck! PDT_Armataz_01_34.gif Don't forget the Qview biggrin.gif
post #4 of 12
I agree with the temps and prepping advice given by the other two guys, but will add that the texture is a matter of personal opinion. I like mine a little chunky (like meicon_redface.gif) but others want a more shredded texture. I like the chunky texture because it allows you to taste the goodness of the pork along with the goodness of the sauce!

If you shred the pork and then put the sauce on, you get more sauce flavor, but the chunky texture still gives you a lot more of the smokey, juicy goodness!!!!

Good luck.
post #5 of 12
post #6 of 12
There is definitely a wealth of info on this site. Not sure what you're going to do, but this is how I do it: Smoke at 225 over various woods, usually hickory or fruit woods; spritz with apple juice/cider vinegar mix among other things every hour or so; wrap in foil at around 165; out of the smoker at around 200 and wrap in towels and in a cooler for at least to an hour; hand pull (though it will still be pretty hot, even up to six hours later in the cooler, so use gloves); and finish off with SoFlaQuer's finishing sauce (highly recommended) or some variation. Here's the link:

Side note: If you like a thicker more textured bark on the butt, don't foil the butt.

Good luck to ya!
post #7 of 12
My wife usually does the pullin' and we use a set of those "bear claw" things...speeds up the process and you don't burn the fingers.
post #8 of 12
Now I have a set of those bear claws a freind gave me. But I really like to pull it with my hands. Yes it is hot work but like they say no pain no gain. This way I can get alot of the hunks of fat out and it is more uniform in size. I guess I could get some gloves but..... after all when your dumb you have to be tough.
post #9 of 12
I just did a 8.5lb butt. I used the basic rub (Jeff's) & let sit overnight. I have learned from this forum to cut cross-cuts in the fat side before applying the rub. Now this is just me, I start with the fat side down for about 4 hrs then turn over (there's plenty of fat in the meat). I keep the temp around 230. I spay it with just apple juice every hour or so after letting it smoke for around 3 hrs. I stick my thermo in it at around 3.5 hrs..........when it hits 165, I put in an alum pan, spray with apple juice & I use a Korean BBQ sauce & spread it over it & seal with alum. When it hits 210.......out she goes ( I put it in our microwave---they are sealed) & wait for a couple hours..............take the pan out, drain the juice in a bowl, put in refidge so the grease sets up on top, & pull the pork (eat alot while pulling & say ouch when some is hot). When juices are solid in the fridge, spoon off the grease, nuke the drippings, pour over the pulled pork & mix with my hands. Bag it up to freeze........& eat some..........
post #10 of 12
LOL.... I will have to pass that one on to my wife. She definately has me pegged for doing stupid painfull things... heh-heh.
post #11 of 12
This past weekend I foiled mine at 175* and put back on smoker til 205*. Let it set in cooler for 2 hours, then pulled.The bone practically fell out while moving it to cutting board. Used two forks and pulled extremely easy. I couldn't believe the difference in how easy it was to pull when compared to one I did that was taken to only 185*. I will take them to 205* from now on.
post #12 of 12
Everyone has their own techniques and I always say, "If it ain't broke".
That said, I smoke mine to 170--180 then foil, always with a catch pan under the rack to catch the juices.

Here's where I differ from most, (mostly because I'm a tightwad), once foiled I find no reason to waste fuel keeping it on the smoker, (at this point you only need heat), I put mine in the oven at 225 until a temp of 205f and then wrap in a towel and place in cooler for approx 2 hrs. Pull with 2 forks...you could actually do it with toothpicks as the meat will literally fall apart.

Always enjoy smoked meat....none bad just some better than others icon_cool.gif
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