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.
Smoking pork butt
- Thread starter Plaid Palace
- Start date
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.
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.
JohnHB
is one Smokin' Farker
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???
Bludawg
somebody shut me the fark up.
Pull it at 180, Rest it tented for 30 min, Slice away.
Woody1911a1
Full Fledged Farker
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
pbj
Full Fledged Farker
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
Woody1911a1
Full Fledged Farker
True but JohnHB asked about sliced and that's who he was responding to.
Smoothsmoke
Babbling Farker
Pull when it's probe tender. But if you must use a thermometer 200F should be close if not on the money.
Woody1911a1
Full Fledged Farker
Johnny_Crunch
Babbling Farker
How would you do it for sliced? At least give us your method if you have a better idea.
Lake Dogs
Quintessential Chatty Farker
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.
That's why we have a quote button and the multiquote button :-D No confusion as to who someone is responding to.
I agree! If I want juicy slices of pork I cook a loin to 135, rest and slice.
pbj
Full Fledged Farker
I was just pointing out that pork shoulder can be used many different ways. Pulled, sliced, buckboard bacon, etc.
dkryzer
Knows what a fatty is.
I cooked 2 butts today. Cook time was 9 hours, hit the stall at 162. Wrapped and coolered for 1 hour. Turned out perfect.
JohnHB
is one Smokin' Farker
I love loin of pork but there seem to be many recipes for roast shoulder of pork with bone in and out so I just thought a smoked shoulder would be an improvement on a roast shoulder!!!!
Just as an example of roast pork should bone out see the video link:
http://m.youtube.com/#/watch?v=eZVwzdrDpMY&desktop_uri=/watch?v=eZVwzdrDpMY
One could note that it was sliced to serve and looked great.
John
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Higgledy
Knows what a fatty is.
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.
Ummm... Have you opened the cryovac? That's probably two boneless butts in there.
I don't like cooking boneless butts, so I can't help on the question of tieing, but I would cook it at a minimum of 250, more like 270 until it is probe tender or the bone wiggles loose.
