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PORQY
09-22-2011, 06:41 PM
Presenting pulled pork for my family is much different than presenting it to certified judges. At what temp do I pull the pork shoulders off the smoker?

If you care to share more, at what temp do you foil and remove the foil? I currently foil around 165 and unfoil at 190. Then I cook it until 200--but that is for a hungry crowd waiting for it at home.

Seriously, if you can help I am grateful.

fnbish
09-22-2011, 07:03 PM
For competitions I foil at 160 and then pull off at 185. This makes sure the money muscle doesn't fall apart and I get good chunks off it too.

KC_Bobby
09-22-2011, 07:58 PM
I think about 195/200 is fairly standard for pulled and chucked. Anywhere from 180+ for slicing.

smalls65
09-23-2011, 12:08 PM
I cook a little hotter so I pull at 200-207...I have to make sure I vent a little longer to make sure it doesn't turn to mush while in the cambro...

Stacks
09-23-2011, 12:47 PM
My family loves pulled pork. I foil with a little Stubbs at 165 and pull it off the smoker at 195. 1-2 hours resting wrapped in a towel in the cooler and pull. Perfect every time.
For comps I agree to pull and hold around 180 because my shoulders always seem to get done several hours before turn in.

Lake Dogs
09-23-2011, 04:50 PM
We present pulled pork on-site, so rather than any particular temperature we foil at a color mark. For us this is usually at the 4.25 hour. I leave them foiled and take them off at 205.

rxcellentq
09-24-2011, 01:07 PM
is there any rule that all the meat in the box has to come off of one butt? Could I pull one at 185 to slice and leave one on to 200 or so for pulled and chopped?

INmitch
09-24-2011, 01:33 PM
is there any rule that all the meat in the box has to come off of one butt? Could I pull one at 185 to slice and leave one on to 200 or so for pulled and chopped?
In KCBS as many butts as you want. And yes pull at any temp you want.

jelser
09-24-2011, 03:35 PM
I usually cook 3 or 4 butts and pull one before before it reaches 190 to use for sliced. Sometimes I use parts from all 4 butts in the box, it all depends on how they turn out.

Brewer
09-25-2011, 12:34 AM
I also foil on color and cook to 200+ depending on the probe test. After about 195, I start checking with the probe vs. temp - for pulled, when it slides in like butter, it's done.

We also cook a separate butt to 185 so we can slice the money for comps.

BC Squared
09-25-2011, 05:28 PM
is there any rule that all the meat in the box has to come off of one butt? Could I pull one at 185 to slice and leave one on to 200 or so for pulled and chopped?

just make sure you don't part any of the butts out, they must be cooked whole....if you part it, you cannot put it back on the cooker.

tomace
09-25-2011, 08:57 PM
i cook three butts. cook the largest one to 192 and pull it for slicing. other two to 203. all of them set for at least an hour, sometimes in a cooler or if the temp is below 75 outdoors. my only real tip is to stop using foil, get heavy duty steam table try liners that are good to 500 deg. they don't stick to anything and save every bit of your fat love. they also stop all smoke flavor from getting to the meat once you decide to wrap.