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pulled pork temp?

Unknown
Unknown
edited November -1 in EggHead Forum
Looking for some help/information. I have a 6.5lb boston butt that has been going for 18 hours @ 225-250. The internal temp is registering at 183. I usually go to 195-200. I assume it will pull at this temp..... We have some folks coming in 30 minutes or so, can't wait. What's the consensus of the experts?
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Comments

  • Spin
    Spin Posts: 1,375
    Wade,[p]Kick the cooking temp up to 275°F. This will speed the finish with no harm to the meal.[p]Spin

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  • Unknown
    Unknown
    Spin,
    Thanks for the reply. I used one of the tricks that I learned on the forum - stuck a fork in it and gave it a little twist. I have done maybe 6 boston butts now and this was actually the best (I say that every time). I pulled it with an internal temp of 183, but I knew it had been on plenty long enough. I pulled it and we had some huge sandwiches - very good I might add. I think this was moister than the others I have ran to 200. I guess it pays to experiment. Thanks again for taking the time.[p]Wade
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