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Boston butt/pulled pork
newegger169
Posts: 146
doing a Boston butt today, cross cut the fat side an rubbed down with yellow mustard an honey hog!! Temps recommended for the cook. An it temp to get good pulled pork?
Comments
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For me, I usually cook at 250-275 for pulled pork. Check it around 190-195 for done. If it is a bone in, the bone should pull out somewhat cleanly.
If the pork is to be part of another finished dish, I cook at 310-315.
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
250 dome temp or grill temp? Still tryin to figure using grill temp
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250 to 270 dome temp. For pulled pork done around 200 or when it probes like buttah! Have fun and enjoy!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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newegger169 said:250 dome temp or grill temp? Still tryin to figure using grill temp
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Stuck at 198 internal temp
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Does it feel jiggly and does the bone want to easily slide out? if so it's done.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Have been doing the turbo method and the results have been outstanding. Around 350 degrees indirect. When temperature hits 190-200 degrees internal, start probing until it probes like "buttah". Pull and FTC for 30-60 minutes. Usually takes around 45-60 minutes/pound.
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I like the convenience and speed of a turbo but they just don't turn out as good as a low and slow in my opinion. I know its personal preference but thats my .02
Little Rock, AR
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