temps for sliced/chopped vs. pulled

SmokeyBear · 02-12-2007, 12:20 AM

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.

02-12-2007, 12:20 AM	#1
SmokeyBear is one Smokin' Farker Join Date: 12-29-06 Location: Northeast, GA	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? __________________ Large Big Green Egg Sunbeam 340 gasser Weber 22.5" One-Touch Gold Weber Smokey Joe Platinum Weber Smokey Joe Silver Weber Q 120

02-12-2007, 08:40 AM	#2
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	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. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

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