Newenglandbbqer
Knows what a fatty is.
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.
Making of pulled pork
- Thread starter Newenglandbbqer
- Start date
I agree with this :becky:. I typically use 195ish as a starting point to probe for tenderness.
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
somebody shut me the fark up.
I wiggle the bone, if it feels like a lose tooth it's done...
landarc
somebody shut me the fark up.
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.
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
Knows what a fatty is.
Good to know
Smokin'Butts
Full Fledged Farker
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
is one Smokin' Farker
Agree I do the same thing.
Bludawg
somebody shut me the fark up.
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.
"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
Well-known member
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!
