I am smoking my first Boston Butt for pulled pork. I have set my temperature ranges from 235 to 250 and cooking to a internal temp of 205. I plan on wrapping it in foil at a temp of 150 and letting it finish up. Question is. Is this adequate?
I am smoking my first Boston Butt for pulled pork. I have set my temperature ranges from 235 to 250 and cooking to a internal temp of 205. I plan on wrapping it in foil at a temp of 150 and letting it finish up. Question is. Is this adequate?
[Looking good so far]
Meats like brisket or pork butt don't have an internal switch that suddenly turns on the 'tenderness' at a certain internal temperature. It might probe tender before 205° or it might reach 205° and stay there for 45 minutes before becoming tender. Also when probing there are many muscle groups in a butt. The muscles around the bone and on the opposite end will be more tender and flavorful than the center muscles of the butt. It's not uncommon to have the center muscles a little tighter when pulling.I am smoking my first Boston Butt for pulled pork. I have set my temperature ranges from 235 to 250 and cooking to a internal temp of 205. I plan on wrapping it in foil at a temp of 150 and letting it finish up. Question is. Is this adequate?
Your fine with the temps, although allot of folks are starting to smoke them at higher temps. I shoot for 250* to 275*. Wrap it at the stall. Then remove the wrap when the temps start rising again. I usually keep in wrap for about a 20* rise - then back in the smoker. Most are finished in the 200/205* range, but you'll know when it probes tender. Good luck and enjoy.
Thank you
Thanks great adviceMeats like brisket or pork butt don't have an internal switch that suddenly turns on the 'tenderness' at a certain internal temperature. It might probe tender before 205° or it might reach 205° and stay there for 45 minutes before becoming tender. Also when probing there are many muscle groups in a butt. The muscles around the bone and on the opposite end will be more tender and flavorful than the center muscles of the butt. It's not uncommon to have the center muscles a little tighter when pulling.
I am smoking my first Boston Butt for pulled pork. I have set my temperature ranges from 235 to 250 and cooking to a internal temp of 205. I plan on wrapping it in foil at a temp of 150 and letting it finish up. Question is. Is this adequate?
Counterpoint:
(Jane, you ignorant slut ... for you early SNL fans )
I do care about powering thru the stall for a few reasons:
1. I won’t leave a cook unattended overnight, and it was too damn cold to start it at 4am
2. I end up portioning and vac sealing/freezing most of it anyway, and bark is then irrelevant.
3. I am not convinced it is taking on much more flavor after 8 hours in the smoker, which is about where I draw the line.
That said, ask 3 engineers (or smokers)a question, and you get 6 different answers
Your mileage may (will) vary, but enjoy the ride.