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Pulled Pork Internal Temp
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East Cobb Eggy
Posts: 1,162
I am looking for a bit of help. I am cooking a pork shoulder and have been since over 12 hours ago and I am only at 158 internal temp.
What should be the internal temp for a shoulder to allow for easy pulling?
Shouldn't I be further along now after 12 hours?
Greg
What should be the internal temp for a shoulder to allow for easy pulling?
Shouldn't I be further along now after 12 hours?
Greg
Comments
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How many pounds is the shoulder? Also, what temp have you kept the dome for 12hrs?
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Well, what is the weight of this butt? You are most likely in the stall period (plateau). Just curious what is your dome temp?
You should start checking for tenderness when the internal gets above 190°. You can either poke it with an ice pick or just wiggle the bone (if it starts to slip you know you are there.
Happy Trails~thirdeye~Barbecue is not rocket surgery -
I have been at 225 but just increased to 240.
It is a big shoulder, but not positive on the weight.
What is the internal temp for pulling?
Greg -
your butt is merely at a plateau and may stay there for 3 or 4 hours. Once it passes through that stage the temp will gradually rise. Personally I prefer to hit a finished range of 197 to 200° internal and then it rest for at least 30 minutes before pulling. BTW what is your dome temp?Re-gasketing America one yard at a time.
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Dome temp is 225, which the GURU is keeping pretty steady for me.
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Ideal internal temp for pulling should be somewhere between 195-200 degrees. It sounds like you are at the plateau stage, be patient and keep that heat low.
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225 is rather low and I read where you have now kicked it to 240 which is good. Just so you know though you're best off not trying to rush through the plateau, but you can kick if need be after the plateau.Re-gasketing America one yard at a time.
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you can pull at 185, but it will be a bit of work. 195 it is easy, 205, all you need to do is threaten it with a fork, and it will fall apart by itself in feared egli avea del cul fatto trombetta -Dante
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didn't tell us your dome temp, by the way. should be 250, but you can go to 275 even 300 if people are standing around looking at the egg with stomachs growlinged egli avea del cul fatto trombetta -Dante
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How long is the plateau?
Greg -
there's no real "flat" plateau.
takes four or five hours to go from something starting near 160 to finally speeding up around 175. more of a long slow climb than a plateau. hard to say when it stops/startsed egli avea del cul fatto trombetta -Dante -
Going to 200 internal temp won't dry the thing out? I usually take mine off at 180 because I am tired of waiting on it.
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