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Old 04-28-2013, 04:58 PM   #1
Newenglandbbqer
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Default 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.
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Old 04-28-2013, 04:59 PM   #2
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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.

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Old 04-28-2013, 05:06 PM   #3
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Quote:
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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 . I typically use 195ish as a starting point to probe for tenderness.
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Old 04-28-2013, 05:08 PM   #4
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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.
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Old 04-28-2013, 05:10 PM   #5
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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...
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Old 04-28-2013, 05:12 PM   #6
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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.
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Old 04-28-2013, 05:42 PM   #7
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Good to know
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Old 04-28-2013, 05:47 PM   #8
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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.
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Old 04-28-2013, 07:04 PM   #9
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Quote:
Originally Posted by J'ville Grill View Post
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.
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Old 04-28-2013, 08:10 PM   #10
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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.
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Old 04-28-2013, 08:17 PM   #11
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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!
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