pulled pork butt pull temp?

[saltysandman]

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

 

[indaswamp]

Yep...203+ and wrap for tender pulled pork.....

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

 

[saltysandman]

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]

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]

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]

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]

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!

 

[indaswamp]

No problem....

 

[Hawging It]

For me, it's pulling off the smoker time @ 205 degrees. That's just what I like.

 

[Hawging It]

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]

When it is easy pickin, fallin apartin done.
But you knew that. If it's tough, it ain't done enough.
I'm here for a different reason....
Try SoFlQuers Finishing sauce. I loved that stuff!
I don't have a butt to sit on right now, we are depleting our freezer.
But here's a link. https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/

Enjoy your Butt!
(Hmm, not sure that reads right...)

 

[HalfSmoked]

The way I would do it 200 - 205 I don't wrap though.

Warren

 

[SonnyE]

The way I would do it 200 - 205 I don't wrap though.

Warren

Me neither Warren.
There is only two kinds of Music Country and Western...

 

[HalfSmoked]

Me neither Warren.
There is only two kinds of Music Country and Western...

LOL SonnyE

Warren

 

[noboundaries]

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]

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]

thank you all for confirmation. will pull at 203-205 and i'll let you know how it goes.

 

[saltysandman]

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.

 

[saltysandman]

The way I would do it 200 - 205 I don't wrap though.

Warren

is wrapping it to prevent drying? or help get through stall? if you don't wrap, is it much drier?

 

[Norwester55]

I don't wrap, just push it thru the stall. Here's pix of the last one I pulled at 206. Nice and juicy!