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Unread 10-27-2013, 01:32 AM   #1
SmokinM
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Default Pulled pork didn't pull

First attempt at a pulled pork and it didn't pull or have any bark. It was probably 6-7 pounds that I cooked at 250-275 for ten hours on my kettle. I feel asleep when it was time to check the temp around the ten hour mark, probably an hour, so I don't know if it ever reached 190-195, I also didn't foil. Looking for any advice on what I may have done wrong. Thanks
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Unread 10-27-2013, 01:40 AM   #2
StanDaMan79
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Must not of gotten to temp. No problem, I've started a pork butt on the smoker, and finished it in the oven, due to inclimate weather. What was the temp when you pulled it out ?
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Unread 10-27-2013, 01:42 AM   #3
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If it didn't pull, it was not done cooking.

If you cooked at 250°F grate temperature, as opposed to dome temperature, then it would have been more around 1.5 hours per pound, that would be 9 hours minimum. But, a stubborn butt, can take more like 12 to 14 hours at that temperature easily. No bark makes me wonder if you were even that hot, where do you measure temperature?
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Unread 10-27-2013, 01:43 AM   #4
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If it didn't pull then it wasn't cooked long enough to become pulled pork. All the collagen and fatty fat fat didn't melt down into oogey boogey goo.

If it's a bone in butt it's ready when the bone pulls out like nobody's business, followed by a rest. Temp is a tricky thing in the world of pulled pork. I've had some ready to pull at 185º some at the 190º+ and others at 212º or so.

Landarc beats me to the punch again.
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Unread 10-27-2013, 01:43 AM   #5
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Don't stop until it probes like buttah, never mind the temp or the duration.
This is the best advice I've heard here, foolproof ttoo
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Unread 10-27-2013, 01:43 AM   #6
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Many wise posters have advised me to not rely so much on internal temp and instead rely on probing the meat. It is ready when it goes in like butter. I still use a temp probe simply because it is attached to my pit probe and it usually probes like butter at 200-205. Hope this helps.
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Unread 10-27-2013, 01:48 AM   #7
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Quote:
Originally Posted by Goyo626 View Post
Many wise posters have advised me to not rely so much on internal temp and instead rely on probing the meat. It is ready when it goes in like butter. I still use a temp probe simply because it is attached to my pit probe and it usually probes like butter at 200-205. Hope this helps.
'Tis true. Temps are a big no no in the world of smoking butts and briskets. Chicken and loins and the like, I will temp. The rest of the stuff going by temp is such a pyramid scam it's almost not funny. I say almost because it all makes me laugh. I'm a soul with a good humor about him.
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Unread 10-27-2013, 01:54 AM   #8
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But, I didn't write "oogey boogey goo"
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Unread 10-27-2013, 02:00 AM   #9
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Thabks for all the helpful replies. It was 0300 when I woke up and my fire had gone out, but I am guessing the butt must have sat an hour or so after the fire going out cause I checked it around 0130 and the factory temp gauge on my kettle was around 250. Like all of you have said it must not have gone long enough.

Btw it was a boneless shoulder. Should I have foiled?
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Unread 10-27-2013, 02:33 AM   #10
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If you're relying on the factory dome thermo, you need to figure 250F on the thermo is around 215F at the grate. Possibly lower, that right there was the problem. In a Weber, dome temps can be 20 degrees higher, easily.

Get a grate reading, a cheap oven thermo will help you learn the cooker
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Unread 10-27-2013, 02:40 AM   #11
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Quote:
Originally Posted by SmokinM View Post
Thabks for all the helpful replies. It was 0300 when I woke up and my fire had gone out, but I am guessing the butt must have sat an hour or so after the fire going out cause I checked it around 0130 and the factory temp gauge on my kettle was around 250. Like all of you have said it must not have gone long enough.

Btw it was a boneless shoulder. Should I have foiled?
Eh, "should have foiled" is all in the eye of the beholder. I wrap my butts, and my briskets, but I use butcher's paper, not foil. The one boneless butt I've ever made into pulled pork cooked just like one with a bone in really, I just had to use a probe rather than rely on the bone pull test. As others have said it's going to feel like you're poking into a stick of room temp butter. That's when you know you're at that golden sweet spot of oogey boogey goo.
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Unread 10-27-2013, 02:50 AM   #12
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Great advice on a oven thermo and whether or not I should foil.. I didn't realize the temp could vary that much. Will try it again next weekend and see how it goes. I was frustrated at first having wasted all my time and charcoal but now I look at it like a learning experience. After all it was my first time.
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Unread 10-27-2013, 04:08 AM   #13
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Out of the hundreds I've done I've had only 2 that wouldn't pull and I brought them to the 205-207 internal temp. I sliced then chopped them both.
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Unread 10-27-2013, 04:12 AM   #14
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Another question, I end up putting the butt in the fridge this morning. Could I pull this put this in the oven and continue where I left off?
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Unread 10-27-2013, 07:56 AM   #15
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Quote:
Originally Posted by SmokinM View Post
Another question, I end up putting the butt in the fridge this morning. Could I pull this put this in the oven and continue where I left off?
Sure. It's going to take a while to get up to the temp where it will continue cooking, so I would either put it on a rack in a pan with some liquid under it and foil the pan, or foil the butt with some liquid to help keep it moist.
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