Meat temp for sliced pork?

JLOCKHART29 · August 2008

With all he cooks I have done have never done sliced pork. Most cooks posted are pulled but I wanted a fast slice pork cook so I can get the ribs on also. Small butt, only 3.5 lbs and put it on at 12:30 at 330 pit temp. Meat temp is up to 144 now and reduced pit temp to 275 about 20 min.ago. What is the best meat temp to remove it at for slicing? Thanks!

Big'un · August 2008

170F.

Richard Fl · August 2008

I pull my loins and roasts at 145F Let rest 15-20 minutes.

Big'un · August 2008

I assume you are refering to butts or picnics. I like to let them get through the plateau. If you are talking loins, then any time over 140F, foil, and let rest for at least 10 mins.

Beanie-Bean · August 2008

Hey buddy,

I did some country cut ribs not too long ago and pulled them at 180. However, with a larger piece of meat, I'll have to side with Big'un and say 170-175 tops.

That's a pretty color on that roast!

Cpt'n Cook · August 2008

I'm doing a marinated pork tenderloin tomorrow night and plan on pulling it at 150 internal. 145 is safe for pork according to the good DR.

Gunnar · August 2008

Pull at 145, cover and rest a few minutes. Occasionally I have a slight touch of pink, but that’s okay it is moist and melts in your mouth.

civil eggineer · August 2008

The plateau (around 150 - 165 internal temps) can take hours to get through without any rise in internal temp. I would pull at 180 for slicing and 195 for pulled pork.

Egg-on-Medford · August 2008

lots of opinions there. what'd you pull at? How'd it look?

RATRED · August 2008

Please,tell me more about the plateau---the cause, how long it takes to go thru it, etc. Thanks

Ike Witt · August 2008

I followed Beanie-Beans recipe last week on the same size butt....170 to 175 was perfect.

good luck
allen

Old Salt · August 2008

My 3.6 lb butt cooked for 5 hours at 275* and I pulled it at 175*. It came out tender and moist. It sat at the plateau of 160* for over an hour.

JLOCKHART29 · August 2008

175 Meat temp and pulled. Ribs are on, butt is wrapped. Looked what just showed up!! :woohoo:

Buddy got married couple weeks ago and had reception Sat. Had this left over and didn't know what to do with it. Told him we would figure something out ....come on over!!

:woohoo: :woohoo:

:evil:

civil eggineer · August 2008

The plateau occurs as the collagen and fats start to break down and turn liquid basting the meat in heavenly goodness. Before the plateau, the meat is basically shoe leather. I have had 8 pound butts sit for 4 to 5 hours without changing internal temps at 250 dome temp. In fact if you carefully watch, the temps will actually fall a little bit going through the cycle. Once you are through the plateau, the meat temp will again rise linearly.

Gunnar · August 2008

Beer and pork...hmmm, might be able to figure something out. Good looking piece of pork, with all of the suggestions I'd like to know how it turned out.

Cpt'n Cook · August 2008

The First Mate doesn't want any pink and she just won't take orders, mutineer! 150 will be stretching it.

RATRED · August 2008

Youmentioned that the plateau ocurs around 150-165 on a butt. What about ribs, brisket?

lowercasebill · August 2008

pork looks great if you still, can take pics of the sliced and ribs and let us know what 175° is like ,tender wise.. glad your off tomorrow.
bill

Gunnar · August 2008

Mine's getting over it...I slice her portion from the small end.

Meat temp for sliced pork?

Comments

Categories