PDA

View Full Version : Pork Turn In


Buckscent
08-07-2011, 01:47 PM
What do you guy's turn in for the pork? Pulled, cubed or sliced??? I cannot ever get butts sliced, always fall apart.

Matt_A
08-07-2011, 02:10 PM
If you want to slice your butt, you'll need to pull it out when it gets to about 175, foil it, wrap it in towels and stick it in a ice chest for 45 minutes or so. If you let it get into the 190-205 range it's not going to slice worth a darn.

indianagriller
08-07-2011, 03:12 PM
If you want to slice your butt, you'll need to pull it out when it gets to about 175, foil it, wrap it in towels and stick it in a ice chest for 45 minutes or so. If you let it get into the 190-205 range it's not going to slice worth a darn.


175* it will still be tough, it is not imposible to get good slices when you cook to a higher temp, thats where sharp knives,patience, and a steady hand comes into play. I was able to get pulled, chunks, and slices from my pork turn in this weekend i pulled it at 198*

Rich Parker
08-07-2011, 04:43 PM
I turn in all three and pull it at high 190's.

Contracted Cookers
08-07-2011, 06:02 PM
I turn in all three and pull it at high 190's.
thats it

Plowboy
08-07-2011, 06:07 PM
I pull mine at 195 and let site for three hours in a Cambro. Slices everytime.

At 175, your pork is still in the second stall. You should try break about 180, minimum.

Smokin' Gnome BBQ
08-07-2011, 07:49 PM
I pull at 195-200, let is cool on the table a little (1/2 hour)..then into the cambro to hold temps....I never seem to have an issue with pulling..slicing...etc..

jbrink01
08-07-2011, 07:51 PM
190 for me. All 3 in the box.

boogiesnap
08-07-2011, 07:57 PM
no temp. for me. uber tender to the probe throughout. i'm guessing 200 plus.

i can slice, pull, and chunk.

i'm too dumb or drinky to remember or watch temps.

Buckscent
08-08-2011, 07:13 AM
Thanks all!! I keep to a temp of 190 - 195 so what are some good sharp knives should I use? Brand?

MoGreen
08-08-2011, 07:19 AM
I turn in pork collar, julianne cut.:laugh: