• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

pulled pork butt pull temp?

saltysandman

Smoke Blower
116
29
Joined Jan 1, 2018
hello pitmasters,

doing another butt today. got a late start but i'll be up late. i know there's a huge spectrum on techniques. Low and slow vs. fast and furious. I'm going 225 the whole way this time around.

Wanted to get opinions on pull temps? 190 too low, right? i'm thinking of going 203-205 to let all that beautiful fat render and collagen break down. Im also going to wrap for a couple hours after pulling in a beach towel and rest in my insulated box (feels weird calling it a "cooler"). I know after pulling from heat, that temp will still go up.

so, basically, any revelations on pull temps?

1 hour in
 

Attachments

Last edited:

indaswamp

Master of the Pit
OTBS Member
4,890
1,665
Joined Apr 27, 2017
Yep...203+ and wrap for tender pulled pork.....

BTW, pics. or it didn't happen....we love pics. @ SMF!
 

saltysandman

Smoke Blower
116
29
Joined Jan 1, 2018
attached a picture. how do i embed into thread though? do i need to upload pic to a third party site and link?
yes, plan on wrapping once it hits 160.
 

indaswamp

Master of the Pit
OTBS Member
4,890
1,665
Joined Apr 27, 2017
In the message box, next to the smilie face icon in the header, click than and upload your picture from your computer or phone....
 

saltysandman

Smoke Blower
116
29
Joined Jan 1, 2018
attached a picture. how do i embed into thread though? do i need to upload pic to a third party site and link?
yes, plan on wrapping once it hits 160.
In the message box, next to the smilie face icon in the header, click than and upload your picture from your computer or phone....
yes, the icon that looks like a mountain and sun. i click that then it asks for a URL. image is saved on my computer.
 

indaswamp

Master of the Pit
OTBS Member
4,890
1,665
Joined Apr 27, 2017
My bad, that is for importing images from the internet. Lower right, click the 'upload a file' button....then click browse, select your image.....
 

saltysandman

Smoke Blower
116
29
Joined Jan 1, 2018
View attachment 385861
here's the final product. wrapped at 160....turned out to be 155 in middle. transferred to preheated 275 oven till i pulled at 205 IT. wrapped in beach towel and put in my insulated hot box (cooler) till this morning.

all in all, 11 hours of smoke/cook time and 6 hours in hot box. a little finishing sauce and voila!
 
Last edited:

Hawging It

Master of the Pit
SMF Premier Member
2,345
1,129
Joined Jan 1, 2019
1 hour per pound @ 250 degrees. 8 pound butt for 8 hours with good fire management will put the internal right at the 205 internal mark about every time unless you don't keep a close eye on your fire and the temps drop way below the 250 mark. I realize stick burners differ but this is the way my Bayou Classic does it 95% of the time.
 

SonnyE

Master of the Pit
OTBS Member
SMF Premier Member
4,375
1,136
Joined Dec 13, 2017

HalfSmoked

Smoking Guru
OTBS Member
SMF Premier Member
Group Lead
7,452
1,854
Joined Jun 11, 2015
The way I would do it 200 - 205 I don't wrap though.

Warren
 

noboundaries

Smoking Guru
OTBS Member
SMF Premier Member
7,383
1,675
Joined Sep 7, 2013
When it probes tender. Might be 200F IT, might be 208F. I used to use a specific range, but switched to the probe feel with experience.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
36,274
9,381
Joined Sep 12, 2009
I agree on the 200° to 205°.
Unless I want to slice it---Then it's more like 190° IT.
And I usually wrap mine at about 165°.

Bear
 

saltysandman

Smoke Blower
116
29
Joined Jan 1, 2018
1 hour per pound @ 250 degrees. 8 pound butt for 8 hours with good fire management will put the internal right at the 205 internal mark about every time unless you don't keep a close eye on your fire and the temps drop way below the 250 mark. I realize stick burners differ but this is the way my Bayou Classic does it 95% of the time.
using my MES so temperature mgmt is easy. :emoji_sunglasses:
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.