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Unread 04-24-2013, 07:45 PM   #1
Knows what a fatty is.

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Default What temp for slicing?? Help please.

After an 8 hour cook @ 220 I wrapped it in foil at 164 and put it back in the pit and turned the temp up to 245. My 6.5 lb pork shoulder is just now coming out of a stall. It was stalled for an HOUR! Now I have the pit up to 257 and the meat is finally moving (it's up to 171). I hesitate to push it much higher because I think it will start to dry out. What is a good temp for slicing? I'm thinking maybe 180 or 185?
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Unread 04-24-2013, 08:03 PM   #2
El Ropo
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Moisture comes from within the roast as it renders. No need to worry about drying out a butt. For slicing, some folks say remove it at 180-185. For pulling, cook it till the bone wants to fall out when you tug on it. If it's boneless, cook till it's probe tender. Either way, it's important you rest the meat for at least an hour (I prefer 2-4 hours) before serving.

If you want to save time the next go 'round, start the cook at 245-250, then ramp temp up to 300ish for remainder of the cook. You'll cut the cooking time almost in half, and the results will be just as good.
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Unread 04-24-2013, 08:06 PM   #3
somebody shut me the fark up.

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I like to cook it to closer to done, I prefer a tender slice of pork. So I tend to cook closer to 195F internal. Pull it and rest it. Almost to pulling for me.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

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Unread 04-24-2013, 08:11 PM   #4
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It's done when it's done. Probe or toothpick tender. I too think the IT should go higher.
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Unread 04-24-2013, 08:22 PM   #5
somebody shut me the fark up.

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Don't worry about drying it out. It'll be fine.

I've had some stall for HOURS. It happens.
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Unread 04-24-2013, 08:42 PM   #6
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Slicing and pulling happens at 195 for me.
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Unread 04-24-2013, 09:59 PM   #7
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It won't dry out. like el ropo said, let her rest for at least an hour+!
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