Smoking pork butt

Plaid Palace · 05-18-2013, 01:19 PM

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.

Ron_L · 05-18-2013, 01:24 PM

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.

JohnHB · 05-18-2013, 04:15 PM

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???

Mahoney86 · 05-18-2013, 04:22 PM

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*

Bludawg · 05-18-2013, 04:23 PM

Quote:

Originally Posted by JohnHB

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.

Woody1911a1 · 05-18-2013, 04:42 PM

Quote:

Originally Posted by Bludawg

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

pbj · 05-18-2013, 04:46 PM

Quote:

Originally Posted by Woody1911a1

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.
Curly

Woody1911a1 · 05-18-2013, 04:57 PM

Quote:

Originally Posted by pbj

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.
Curly

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

Callahan-que · 05-18-2013, 04:59 PM

Quote:

Originally Posted by Woody1911a1

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.

Smoothsmoke · 05-18-2013, 05:01 PM

Pull when it's probe tender. But if you must use a thermometer 200F should be close if not on the money.

Woody1911a1 · 05-18-2013, 05:02 PM

Quote:

Originally Posted by J'ville Grill

True but JohnHB asked about sliced and that's who he was responding to.

my apologies

Johnny_Crunch · 05-18-2013, 06:04 PM

Quote:

Originally Posted by Woody1911a1

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.

Lake Dogs · 05-18-2013, 06:16 PM

Quote:

Originally Posted by JohnHB

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.

Ron_L · 05-18-2013, 06:31 PM

Quote:

Originally Posted by J'ville Grill

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

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.

pbj · 05-18-2013, 06:48 PM

I was just pointing out that pork shoulder can be used many different ways. Pulled, sliced, buckboard bacon, etc.

05-18-2013, 01:19 PM	#1
Plaid Palace On the road to being a farker Join Date: 11-16-12 Location: Birmingham, AL	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. __________________ Kamado Joe Classic

05-18-2013, 01:24 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

05-18-2013, 04:15 PM	#3
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	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??? __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

05-18-2013, 05:01 PM	#10
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Pull when it's probe tender. But if you must use a thermometer 200F should be close if not on the money. __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

05-18-2013, 06:48 PM	#15
pbj Full Fledged Farker Join Date: 09-03-12 Location: Hopkins, MN Name/Nickname : Curly	I was just pointing out that pork shoulder can be used many different ways. Pulled, sliced, buckboard bacon, etc. __________________ Chargriller Pro w/SFB [COLOR="Magenta"]retired[/COLOR] Brinkmann TrailMaster 1 generic digital thermometer Maverick 732 UDS [COLOR="Red"]Thermapen Mk4[/COLOR]

05-18-2013, 04:22 PM	#4
Mahoney86 Full Fledged Farker Join Date: 03-19-13 Location: NJ	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*