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Old 05-18-2013, 01:19 PM   #1
Plaid Palace
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Default Smoking pork butt

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.
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Old 05-18-2013, 01:24 PM   #2
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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.
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Old 05-18-2013, 04:15 PM   #3
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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???
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Old 05-18-2013, 04:22 PM   #4
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I go by the bone twist test, if you can twist the bone easily and you can tell its going to pull out clean then she is ready. This for me is normally around 203-205*
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Old 05-18-2013, 04:23 PM   #5
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Quote:
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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???
Pull it at 180, Rest it tented for 30 min, Slice away.
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Old 05-18-2013, 04:42 PM   #6
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Quote:
Originally Posted by Bludawg View Post
Pull it at 180, Rest it tented for 30 min, Slice away.
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
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Old 05-18-2013, 04:46 PM   #7
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Quote:
Originally Posted by Woody1911a1 View Post
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
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.
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Old 05-18-2013, 04:57 PM   #8
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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.
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just kidding , however the op was asking about pulled pork .

actually i might try taking a few slices off my next one , but i definitely disagree on the 180* temp and tenting ? for only 1/2 hr
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Old 05-18-2013, 04:59 PM   #9
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Quote:
Originally Posted by Woody1911a1 View Post
blasphemy

just kidding , however the op was asking about pulled pork .
True but JohnHB asked about sliced and that's who he was responding to.
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Old 05-18-2013, 05:01 PM   #10
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Pull when it's probe tender. But if you must use a thermometer 200F should be close if not on the money.
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Old 05-18-2013, 05:02 PM   #11
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True but JohnHB asked about sliced and that's who he was responding to.

my apologies
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Old 05-18-2013, 06:04 PM   #12
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Quote:
Originally Posted by Woody1911a1 View Post
blasphemy

just kidding , however the op was asking about pulled pork .

actually i might try taking a few slices off my next one , but i definitely disagree on the 180* temp and tenting ? for only 1/2 hr
How would you do it for sliced? At least give us your method if you have a better idea.
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Old 05-18-2013, 06:16 PM   #13
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Quote:
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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???
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.
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Old 05-18-2013, 06:31 PM   #14
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Quote:
Originally Posted by J'ville Grill View Post
True but JohnHB asked about sliced and that's who he was responding to.
That's why we have a quote button and the multiquote button No confusion as to who someone is responding to.

Quote:
Originally Posted by Lake Dogs View Post
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.
I agree! If I want juicy slices of pork I cook a loin to 135, rest and slice.
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Old 05-18-2013, 06:48 PM   #15
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I was just pointing out that pork shoulder can be used many different ways. Pulled, sliced, buckboard bacon, etc.
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