internal Temp

[ffpickle]

So confused about when to pull my pork shoulder. I have read many treads in here. So anywhere between 140 and 205?? What is right  just want it good and done. Thanks for the help. Using Masterbuilt propane smoke.

 

[joe black]

You've probably also read that, "it will be done when it's done".

Due to the thickness of the meat, the amount of internal fat and the density of the muscle, see above. A normal done IT for a pork butt is between 195 and 210*. The best way is to check the bone when you get close to these temps. If it wiggles very friendly and can pull out easily, the meat is done. If it doesn't, give it another 5*. It will also have a very tender feel to the touch.

Good luck, Joe. :grilling_smilie:

 

[chef jimmyj]

Any pork cut is safe to eat at 140. Guys that like pink meat pull at 140 and slice it. No pink, they pull at 165. Sliced is fine but for pulled you need the lT around 200-210. The bone will slide out and a probe slides in like a hot knife through butter. Choose your poison and have at it...JJ