Temp to pull

mfox2064

what internal temp should i pull a 10lb shoulder for best results ? It's at 175 now after 12.5 hours at 275 dome.

Thanks

Mike in Abita

I would get it to 195 at the least. Give it the old wiggle test. When the bone is loose and wiggles freely it's done.

mfox2064

thanks Mike... r my temps about normal for the dome temp and time its been cooking ? some r saying that at 12.5 hrs with a dome of 275, my meat should be hotter.

Thanks

gdenby

175 is usually a "plateau" temperature. That is, the collagen is still dissolving, and you would probably not be able to pull the pork, only chop it. Most times, the plateau ends a bit above 180. Wait at least until the but reaches 190+ to remove, no longer than 200. That way the maximum fat will render, but all the moisture won't be driven out.

If its a bone in butt, you should almost be able to pull the bone out with your fingers when its done.

mfox2064

Thanks.. sounds like a bit more patience is needed. I'll keep it at the same 275 dome for a few more hours.

Have any of you ever tried spraying the butt with apple juice /cider every hour or so in the final hours ? i hear it works well.

Mike in Abita

I like the ole saying. It's done when it's done.

gdenby

275 is a wee bit hot, and the meat might benefit from a mop towards the end. I usually don't mop butts except where there is no fat cap, because I want the bark to be as crispy as possible.

I try to have enough fluid in the drip pan to keep the fat from burning, and so figure that adds enough moisture to the environment.

DynaGreaseball

Yes, I have. And I've tried brining a butt with molasses too. I honestly can't tell the difference. I'm back to just slathering yellow mustard and dusting with rubs.

mfox2064

Thanks.

I've been dong ribs and butts the same. Rub on the yellow mustard and them coat with McCormicks pork rub.

I'm not sure of the apple juice spray is helping or not. The meat just looks happier with a bit of mositure on it

DynaGreaseball

I've never used McCormick's. Here's one you might want to try. I use it for both butts and ribs, but it's best on ribs. Pecan

http://www.johnhenrysfoodproducts.com/woodflavor2.asp

Egglicious

I usually pull mine at 190, then foil and wrap in a towel and place in a tight fitting cooler for at least one hour before pulling it.

Chef in the Making

I pull between 190 and 200. I also plan on the butt or shoulder taking between 1 1/2 and 2 hours for each pound at a temp between 210 and 250. I do not always wrap but I do let it cool for at least 30 minutes before I pull