Plaid Palace
Knows what a fatty is.
Where does the stall start typically? I'm taking this bad boy to 195 internally before I pull it.
Right now, pit temp is 250 and meat temp is 142.
Right now, pit temp is 250 and meat temp is 142.
Pull it at 180, Rest it tented for 30 min, Slice away.It seems everyone suggests cooking until until very tender. Then the pork is served as pulled pork. What should one do to get a tender juicy SLICE???
Pull it at 180, Rest it tented for 30 min, Slice away.
It's not pulled pork until you pull it. If you slice it, it's sliced pork. I do both. Pork shoulders aren't just for pulling.are you serious ?
ditto this by RonL
"Typically in the 160s but every piece of meat is different.
I wouldn't blindly take it to 195. Most of the butts that I cook aren't done until 200 or higher. Go by feel. Your probe should slide in easily with little resistance and the bone should wiggle freely.
I also let my butts rest in a cooler for at least two hours before eating. That lets the juices recirculate and gets the flavor throughout the meat."
also you don't "slice" pulled pork
It's not pulled pork until you pull it. If you slice it, it's sliced pork. I do both. Pork shoulders aren't just for pulling.
Curly
blasphemy :mrgreen:
just kidding , however the op was asking about pulled pork .
True but JohnHB asked about sliced and that's who he was responding to.
blasphemy :mrgreen:
just kidding , however the op was asking about pulled pork .
actually i might try taking a few slices off my next one , but i definitely disagree on the 180* temp and tenting ? for only 1/2 hr
It seems everyone suggests cooking until until very tender. Then the pork is served as pulled pork. What should one do to get a tender juicy SLICE???
True but JohnHB asked about sliced and that's who he was responding to.
Rhetorical, or real question?
Real answer: Cook a loin. Seriously, the shoulder region of a pig makes for some nasty slices IMHO; fatty, just not worth a ****. The loin however is perfect for slicing. You could under-cook a ham and do pretty good with slicing, but it too is better pulled IMHO.
Rhetorical, or real question?
Real answer: Cook a loin. Seriously, the shoulder region of a pig makes for some nasty slices IMHO; fatty, just not worth a ****. The loin however is perfect for slicing. You could under-cook a ham and do pretty good with slicing, but it too is better pulled IMHO.
I've got a 15lb Costco boneless butt for tomorrow. How long should I plan on to smoke it at 225°-250°? Should I tie it? This is my first butt ever. Thanks.