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Boston Butts
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4Runner
Posts: 2,948
Been watching the Franklin videos for some info when I smoked that SRF brisket several weeks ago, but I also watched his pulled pork video. I have 2 butts on now at 250 with both internal temps around 183. He pulled off his smoker by feel noting the bone was able to wiggle free clean. He actually wrapped then pulled later but still.....Anyway. I always just pull around 195 - 200 based on my schedule. I just checked mine and I think I can pull the bones out clean right now on my butts but the temp is so low. Should I go ahead and pull and wrap or should I just let go to 195 or so? Thanks for input.
Joe - I'm a reformed gasser-holic
aka 4Runner
Columbia, SC
Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm
and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat
What am I drinking now? Woodford....neat
Comments
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Will your probe slide through the thickest part like butter?
Green egg, dead animal and alcohol. The "Boro".. TN -
I always use the "bone pulls clean" as the finish indicator but I have not had that happen at the temp you list. Thermo calibrated?Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Yes......in and out like butter. Also, meat is pulling back from bone. 1 butt is at 185 and the other is 182 now. I had calibrated (Stoker) at some point but its been awhile.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
If they are probing like they're done, they're done.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
If your sure it's done then pull it. Jam a fork on it and twist.Green egg, dead animal and alcohol. The "Boro".. TN
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Sounds like they are ready to either pull or FTC til ready to pull and eat.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I think you're right. I had to rewire my grilling from time to temp and now I'm seconding guessing myself based on look and feel. These are coming to beach with us and won't be consumed until tomorrow night. Thanks for the nudge I needed to pull them!Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
They turned out great. Just finished pulling it and covered in tin and in fridge for tomorrow nights dinner.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Congratulations. ..that's a win. Beach? I hate you.Green egg, dead animal and alcohol. The "Boro".. TN
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