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Pulled pork


Fire Starter
Joined Aug 9, 2012
Am going to try pulled pork for the first time on my smoker . What's the best cut for it ? And what temp do u guys smoke it at

smoking b

Smoking Guru
OTBS Member
Joined Sep 20, 2012
I use both butts http://www.smokingmeatforums.com/t/135018/smoke-for-tomorrows-meal-mes-30-amnps

& picnics http://www.smokingmeatforums.com/t/132378/1st-attempt-at-pulled-pork-with-new-amnps-mes/20

for pulled pork & they both turn out good. The butts have a slightly higher fat to meat ratio than the picnics. The picnics have a stronger pork flavor & mostly have to be taken to a little higher IT because they have more connective tissue thus taking longer to finish. Most would say just use a butt but I am happy with either one 

I smoke both of them at 225* but some people use a higher temp... I don't use any water in my pan & I don't foil - I like bark too much 

so ms smoker

Master of the Pit
OTBS Member
Group Lead
Joined Dec 20, 2010
  Hi K. Most people use the boston butt and smoke between 225-250. However, there are few 'hard and fast' rules to smoking meat! Keep a god log and change things up each time. You will find what YOU really like. 



Fire Starter
Joined Aug 9, 2012
Thanks for the feed back guys what I.T do u guys hit to know when it's done and all be using my side fire box .


Smoke Blower
Joined May 8, 2013
I personally like a little chew to my meat so I'll pull it at 195-200 and let it rest in the foil to finish the job. The meat will always tell you when it's done. A popular thing people tend to do is the toothpick test, where the meat will be done when a toothpick slides in and out easily like going through warm butter

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