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Pork butt pull temp

Discussion in 'Pork' started by jajlanderson, Oct 26, 2013.

  1. Oct 26, 2013 #1
    jajlanderson

    jajlanderson Newbie

    Huntsville, Alabama
    Got a butt just entering the stall and will wrap and get to 205. What temp does it need to cool to before I pull it to serve?
     
  3. Oct 26, 2013 #2
    eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Baton Rouge, La.
    After an hours rest wrapped in foil you can pull it. You can use 2 meat forks or like i do heavy rubber gloves to pull it while it's still hot.
     
  4. Oct 30, 2013 #3
    pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Prince George, Va.
    After it gets to the desired pull temp (around 200) I just let it sit for about an hour under tented foil then I pull using a double layer of nitrile gloves.

    If it's too hot to handle let it cool a little longer.

    Good luck and be sure to show pictures!

    [​IMG]
     
  5. Oct 31, 2013 #4
    venture

    venture Smoking Guru OTBS Member

    Central California
    I pull as hot as my fingers can stand.

    Too cool and you will never get it pulled and end up chopping it.

    Good luck and good smoking.
     
  6. Mar 19, 2014 #5
    jamyj

    jamyj Newbie

    a good set of meat claws really helps!  I believe the ones I have are called  bear claws....
     
  7. Mar 19, 2014 #6
    rtbbq2

    rtbbq2 Master of the Pit

    Minneapolis MN/Riding Country USA
    I let mine rest wrapped in a blanked in a cooler for an hour. Then pull it and enjoy. Where are the QVIEWS?[​IMG]