The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Making of pulled pork (http://www.bbq-brethren.com/forum/showthread.php?t=159718)

Newenglandbbqer 04-28-2013 04:58 PM

Making of pulled pork
 
So what is the proper temp to take a Boston butt out of the smoker I have been taking them out at 175 180 when I make pulled pork but I'm not completely shure I've been doing it right.

Don Marco 04-28-2013 04:59 PM

180 is usally a little low, most people i know cook until 190-205. Best advice imho is to go for tenderness and not temperature, though.

DM

fnbish 04-28-2013 05:06 PM

Quote:

Originally Posted by Don Marco (Post 2463383)
180 is usally a little low, most people i know cook until 190-205. Best advice imho is to go for tenderness and not temperature, though.

DM

I agree with this :becky:. I typically use 195ish as a starting point to probe for tenderness.

J'ville Grill 04-28-2013 05:08 PM

If it's a bone in butt then pull it when the bone wingles freely. If it's boneless then pull it when it probes tender.

IamMadMan 04-28-2013 05:10 PM

Quote:

Originally Posted by fnbish (Post 2463390)
I agree:. I typically use 195ish as a starting point to probe for tenderness.

I wiggle the bone, if it feels like a lose tooth it's done...

landarc 04-28-2013 05:12 PM

I use a couple of different methods to determine if meat is done. If it is bone in, then bone wiggle is the best way, hands down. I start to check when the pull back on the bone is apparent. I do not use internal temperature very often, but, 190F is where I would start.

If boneless, then I use a pull test, I will grab a part of the butt, just a pinch and pull it, if it comes easy, then the meat is ready to come out of the pit. Another way is to feel for softness, if the meat feels soft, then you are probably done, if there is resistance when you squeeze it, then it needs more cooking.

Newenglandbbqer 04-28-2013 05:42 PM

Good to know

Smokin'Butts 04-28-2013 05:47 PM

I use the temp on my guru and start checking when it hits 197, however I do not rely on the temp. It is just a starting point and that is it. I use the probe test. I stick the probe in various spots and can tell when I want it pulled by feel. I know many that use the bone wiggle, but I just have never used it.

Sunra 04-28-2013 07:04 PM

Quote:

Originally Posted by J'ville Grill (Post 2463393)
If it's a bone in butt then pull it when the bone wingles freely. If it's boneless then pull it when it probes tender.

Agree I do the same thing.

Bludawg 04-28-2013 08:10 PM

BBQ RULES FOR SUCCESS

"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!
"For a Brisket that is probe tender, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.

NotoriusPIG 04-28-2013 08:17 PM

I pulled my bone-in today at 196 when probes were going in like butter all over. Next time I'll try the bone wiggle, but it pulled out clean as a whistle!


All times are GMT -5. The time now is 10:21 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.