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Pulled Pork Texture Question
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SmokingOzarksBBQ
Posts: 151
I made some PP a few weeks ago and it tasted great. However this past week I had some local PP that tasted fine but the texture was much better than mine. The PP that I ate was very tender and almost sponge like. I can't really describe it other than it held together very well as opposed to my PP that was more tough. I cooked my 8lb butt for 11 hours at 275-300 dome until internal temp of 198.
So my question.....how do you get the tender or soft PP?
Comments
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Sometimes it is just the cut of meat.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Mickey said:
Sometimes it is just the cut of meat.
Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
The PP was definitely done BBQ style on the smoker and not finished off in a crock pot etc. They turn out too much BBQ to manage it any other way than traditional smokers etc. The meat I got was from the grocery store so perhaps that is a problem too.
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I do mine 250* dome and pull at over 205*. Maybe that would help.
Steve
Caledon, ON
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I usually buy my butts from a butcher, but picked one up at the grocery store last time. Huge difference.*******Owner of a large and a beloved mini in Philadelphia
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Little Steven said:I do mine 250* dome and pull at over 205*. Maybe that would help.Opelika, Alabama
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I am not sure but to me sponge textured meat doesn't sound that appealing. For me I like the pork to be tender but still require a little bit of chewing, maybe I misunderstood what you are trying to achieve.Gerhard
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I second that, I have bought some terrible pork butt at supermarkets. Could very possibly be the meat selection. And 205 is my favorite temp.jlsm said:I usually buy my butts from a butcher, but picked one up at the grocery store last time. Huge difference.
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gerhardk said:I am not sure but to me sponge textured meat doesn't sound that appealing. For me I like the pork to be tender but still require a little bit of chewing, maybe I misunderstood what you are trying to achieve.Gerhard
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SmokingOzarksBBQ said:The PP was definitely done BBQ style on the smoker and not finished off in a crock pot etc. They turn out too much BBQ to manage it any other way than traditional smokers etc. The meat I got was from the grocery store so perhaps that is a problem too.
Brighton, IL (North East of St. Louis, MO) -
Foiling through the stall gives you juicier meat texture, at the expense of the bark. I'm trying to find the study that has pictures of the difference - they were remarkable. The weight of the meat is greater (from moisture) with the foiling, and the texture is a little different - more "fluffy".
______________________________________________I love lamp.. -
Yes, fluffy is the word i was looking for. Thank you. Yes please provide the study and pics if you can find it.
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nolaegghead said:Foiling through the stall gives you juicier meat texture, at the expense of the bark. I'm trying to find the study that has pictures of the difference - they were remarkable. The weight of the meat is greater (from moisture) with the foiling, and the texture is a little different - more "fluffy".
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Perhaps this is it?If you look at the pics of "foil jump" vs "normal rubbed" it does demonstrate some some fluffiness .Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I think that illustration and explanation is what i was looking for. I guess what I will have to do it foil it to 190-195 internal temp and then take the foil off and high temp it to get the bark hard again. How does this sound?Has anyone else tried this and it work?
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Wanted to bring this back up. If I foil until 200 internal temp then take off the foil and cook for the added bark, will that drop the temp back down and thus lose the moisture from foiling and extend the cook time?
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SmokeyPitt said:Perhaps this is it?If you look at the pics of "foil jump" vs "normal rubbed" it does demonstrate some some fluffiness .
______________________________________________I love lamp.. -
SmokingOzarksBBQ said:Wanted to bring this back up. If I foil until 200 internal temp then take off the foil and cook for the added bark, will that drop the temp back down and thus lose the moisture from foiling and extend the cook time?
______________________________________________I love lamp.. -
My family, brought up on crock pot PP prefers the soft fluffy texture, bark was secondary. The old Weber provided the addition of smoke and bark, but at the expense of texture (a little). So like ribs, we tend to smoke for a while, foil for a while then un-foil to finish the bark for PP served straight up with a hot and sour (Lexington?) style sauce. If we are going to use a BBQ sauce the butt just cooks without foil and lots of bark as the sauce provides all the moisture needed.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Great stuff. Thank you guys.
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Once the internal temp hits 195 the tough connective tissue is pretty much broken down to buttery tenderness. I pull my brisket and butts off at 190 internal and wrap them, then put in the cooler for 2-3 hours. Never had a failure and the texture is perfect. Going to 200 and beyond just liquefies the fat and it gets too mushy. You can eat it even if you don't have teeth.Simple ingredients, amazing results!
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Skiddymarker said:My family, brought up on crock pot PP prefers the soft fluffy texture, bark was secondary. The old Weber provided the addition of smoke and bark, but at the expense of texture (a little). So like ribs, we tend to smoke for a while, foil for a while then un-foil to finish the bark for PP served straight up with a hot and sour (Lexington?) style sauce. If we are going to use a BBQ sauce the butt just cooks without foil and lots of bark as the sauce provides all the moisture needed.
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@Eggcelsoir, thanks. This recipe came from a neighbour when we lived in Chicago, he was from Wisconsin, which is why why I was unsure about the Lexington reference. Yes it has ketchup. This easy sauce has a nice zip to it.1 cup apple cider vinegar1/4 cup ketchup or tomato sauce2 Tbs brown sugar1 Tbs sugar1/2 Tbs salt1/2 Tbs ground white pepper (or a little less if using black pepper)1/2 tsp red pepper chile flakes (the longer it sits, the hotter these get so use sparingly)The vinegar really brings out the taste of the pork and if you like slaw on your PP sammie, this makes a great slaw sauce as well.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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