Temp issues

[crb1077]

I haven't been smoking long but have a crowd coming over later and want to make sure I'm doing this right. Everything I've read said to smoke a shoulder to 195 but when I do it never pulls. I have to smoke to about 225 to get it to shred properly. Is this right or is my probe broken or am I doing something wrong? I generally don't wrap in foil but I did today.

 

[mike243]

204-205 for pulled, glad you came to the right place for good info, id delete the other place lol

 

[mike243]

Wrapping can speed up the cook, test your gauge with boiling water

 

[Steve H]

Yup, start probing the meat at 202. The probe should slid in and out of the meat with little resistance. It is usually ready at around 203-205 IT.

 

[smokerjim]

agree with the others, if you get it done early you can always wrap in foil then in a couple towels and set on the counter for a couple hours until your ready to pull it

 

[tag0401]

Up to 202-205. I have also found I get a much better pull by letting the meat rest and hour or two. Welcome to the forum!!

 

[crb1077]

Thanks guys

 

[SecondHandSmoker]

That is all solid advice from everyone above.

The 195 degree IT is for if you plan on slicing.
You definitely need to be in the 202-206 range for pulling or when the pork butt probes tender in several spots or when the bone wiggles without much effort.
With that said, the last couple of picnic shoulders I've smoked, not butts, have probed tender at 195 degrees.

 

[SmokinAl]

As said above 203-205 is the magic number. The bone should wiggle free, and it should probe like room temp butter!
Al

 

[Bearcarver]

Yup---203° to 205° Pulls Great for me!!
A couple times 207° was Great!

Bear

 

[robafi]

Hey, thanks for the good advice.