pulled pork issue

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hammertime-74

Newbie
Original poster
Apr 22, 2017
14
10
Northeast Indiana
I am looking for some advice on pulled pork. Last night I fired up my Smoke Hollow Electric Smoker. I got it up to temp and put in about a 9 pound butt. I set the temp at 240 degrees. It was maintaining a temp of 215-225 because it was so cold last night. I put the butt in and left it in for 14 1/2 hours. It got to an internal temp of 185. I pulled it out, wrapped in foil and put in a cooler to rest for 90 minutes. When I took it out, it was still very juicy, but it was no way near as tender as it has been in the past. I did everything the same as I have in the past and have had no problems. Today, the meat was just not very tender. I even had a little trouble pulling the bone. I double checked the internal temp before I took it out of smoker and had 1 temp at 185 and another a 187 degrees. Anyone have issues like this? Also I am looking for suggestions and tips for my next attempt. Thank you in advance...(P.S if you see this posted under the beef section, please ignore.. I guess its just not my day)
 
I usually don't pull till 195 or so. Biggest thing I go by is the bone. If I pull on it and seems really loose thats when I pull it from smoker and set on table in the pan with foil loose on top. Cools enough to handle then i shred it
 
Pulled pork I take to over 200 then check to see if the bone pulls out or id a prob will poke in it with little resistance.
On a cold windy day smoke it as long as ya can then toss it in the kitchen oven to get it up to temp, it's ok to do around here.
 
Same as the other comments...I think it was pulled out too soon. I don’t think I have stopped cooking one at less than 195. Last couple were boneless and I probed to ensure they were tender done along with the IT. I think these were around 200 when done
 
I go 195 minimum. Sometimes as high as 203. I really just make sure my probe goes in like butter. Wrap and put in cooler with a towel for a couple hours then pull.
 
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Every pork butt that I have done I went 205, which ended up being anywhere from 16-22 hr smoke.
Wrap it in foil and stuff it in a small cooler and rest for a few hours.
After that waiting period the pork but almost falls apart on its own.
 
I usually don't pull till 195 or so. Biggest thing I go by is the bone. If I pull on it and seems really loose thats when I pull it from smoker and set on table in the pan with foil loose on top. Cools enough to handle then i shred it
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Thank you for the feedback. I guess I was just too impatient. I will totally take your advise
 
Thank you all for the feedback. I guess I am too impatient...LOL... I will surely wait till I get that 200 IT next time. That is why I love this site, I can always find or get the information that I need to improve the next smoke.
 
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