Just curius on what everyones favorite temperature is to pull and wrap there pork. I used to wrap mine right at 165 but lately have been taking them to 190 to try and get a better bark.
Somewhere between 200 and 210. Then I double wrap in foil, wrap in towels, and cooler for at least a couple of hours. I have gone up to 6 hours in the cooler and it was still too hot to touch.For those that don't wrap, at what temp do you pull a butt off the smoker for pulled pork?
So you're saying you don't wrap??Then I double wrap in foil, wrap in towels, and cooler for at least a couple of hours. I have gone up to 6 hours in the cooler and it was still too hot to touch.
Whether you steam/braise/boil....before, during or after you cook....the results are the same.Correct, I do not wrap on the smoker. Never have through many pork butts.
5lakes, I take it to either 200*IT or 205* ITI've been wrapping my pork butts and ribs, but that's it. I'm hoping to learn a bit with this thread. For those that don't wrap, at what temp do you pull a butt off the smoker for pulled pork?
Pretty much what Cavey said.I wrap because that is what I learned here at the forum. I don't think I am crazy about bark as much as I really want my pork to come out soft & juicy. I think wrapping / foiling keeps the moisture in & achieves the softness that I am looking for.