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-   -   temps for sliced/chopped vs. pulled (http://www.bbq-brethren.com/forum/showthread.php?t=24257)

SmokeyBear 02-12-2007 12:20 AM

temps for sliced/chopped vs. pulled
 
190 or so seems to be the guidline for pulled pork and beef from everything that I have read. Should the same guideline be the goal if you are going to chop or slice the barbecue?

cmcadams 02-12-2007 08:40 AM

For pork, I take it off at about 180 or so to slice, 195-200 to pull (depending on the feel of the bone releasing out of the meat). For brisket, somewhere around 190 usually to slice, and that's all I ever do with it, other than burnt ends.

Q_Egg 02-12-2007 08:49 AM

Quote:

Originally Posted by cmcadams
For pork, I take it off at about 180 or so to slice, 195-200 to pull (depending on the feel of the bone releasing out of the meat). For brisket, somewhere around 190 usually to slice, and that's all I ever do with it, other than burnt ends.

I agree ... you're a tad low on your pull temp at 190*F. For brisket, I often do a whole brisket and chop the point .... slice the flat.


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