Pork Turn In

[Buckscent]

What do you guy's turn in for the pork? Pulled, cubed or sliced??? I cannot ever get butts sliced, always fall apart.

 

[Matt_A]

If you want to slice your butt, you'll need to pull it out when it gets to about 175, foil it, wrap it in towels and stick it in a ice chest for 45 minutes or so. If you let it get into the 190-205 range it's not going to slice worth a darn.

 

[indianagriller]

If you want to slice your butt, you'll need to pull it out when it gets to about 175, foil it, wrap it in towels and stick it in a ice chest for 45 minutes or so. If you let it get into the 190-205 range it's not going to slice worth a darn.

175* it will still be tough, it is not imposible to get good slices when you cook to a higher temp, thats where sharp knives,patience, and a steady hand comes into play. I was able to get pulled, chunks, and slices from my pork turn in this weekend i pulled it at 198*

 

[Rich Parker]

I turn in all three and pull it at high 190's.

 

[Contracted Cookers]

I turn in all three and pull it at high 190's.

thats it

 

[Plowboy]

I pull mine at 195 and let site for three hours in a Cambro. Slices everytime.

At 175, your pork is still in the second stall. You should try break about 180, minimum.

 

[Smokin' Gnome BBQ]

I pull at 195-200, let is cool on the table a little (1/2 hour)..then into the cambro to hold temps....I never seem to have an issue with pulling..slicing...etc..

 

[jbrink01]

190 for me. All 3 in the box.

 

[boogiesnap]

no temp. for me. uber tender to the probe throughout. i'm guessing 200 plus.

i can slice, pull, and chunk.

i'm too dumb or drinky to remember or watch temps.

 

[Buckscent]

Thanks all!! I keep to a temp of 190 - 195 so what are some good sharp knives should I use? Brand?

 

[MoGreen]

I turn in pork collar, julianne cut.:laugh: