Dome temp for Boston Butt

Unknown

What is the correct dome temperature for pulled pork? The "Elder Ward" method uses 195*, but I've seen refernces from anywhere from 200* to 250*

Unknown

Tony,
There can be quite a difference between "dome" and "grid" temps when cooking indirect....it can be as much as 40F. hotter up in the dome. When I do a butt, I try to keep my dome around 250F because I know that the temps at meat level will be around 210-230F. I have, however, used a home made dual grid setup for lots of meat (4 butts) and the top butts did get finished sooner (12-14 hour instead of 16-18 hour) BUT I did not notice any degradation in the meat quality between the upper & lower butts.[p]Jeff[p]

jwitheld

Tony,
depends on how much time you have. Mr. Wards tried and true method will take longer (16 or more hours depending on the meat size)however patience is the key to pulled pork. There is no rub or marinade that will replace patience. the longer the cook the more collagen will be reduced the more tender the pork.
My suggestion is to get as close to 195 as you can, get a comfortable seat and relax.

stike

lo n' slo,
I also used a raised/extended grill, but so that I can add firebricks for mass underneath it.[p]I find that this raises the pork up into the dome, and if there's a difference between dome and grid temp, this eliminates it.[p]I do mine at around 220 degrees, and I allow a little more than 2 hours a pound to get to 200 internal.[p]One thing to note is that you'll never get to 200 internal at 195 dome!

SouthJerseyGrEGG

Tony,[p]I just did my first Boston Butt yesterday using Elder Ward's instructions. I cooked only a 5 lb Butt since it was my first attempt. For the most part I kept the Egg at 200 F. Sometimes it went to 220F, and I closed the bottom vent a bit when it creeped up to 250F. [p]I started at 5 am and it reached 200 F. at 7:30 pm. At around 4 pm I took the Egg up to 325 F to 350 F. [p]The Butt will reach 200 F. as promised! The waiting is the hardest part. But the meat shredded right off the bone using two large forks. It was a real sight to see![p]I used the Piedmont Sauce recipe and it was heaven....but hot as hell! :-)[p]Ward's points about building the fire are worth following to ensure a constant burn throughout your cook! I had no problems with the charcoal going out. I left the house with my wife and put in a full day's worth of activity, and Humpty just kept going! Good Luck![p]

Wise One

Tony, clarification. Elder Ward recommends 225 dgrees for the dome temperature. The 195 is for the internal temp (polder). However, many of us feel that 240-250 is easier to hold for a dome temp and a 205 internal gives a more tender and easier to pull end product than at 195.

Wise One

Wise One, I must straighten myself out. Elder Ward indicates 200 degrees for the internal temp. He says you can sit back and relax until the polder hits 195. My error.

Unknown

Wise One,[p]He says to set the dome @ 195*
"You're working way to hard, sit down and stare at the dome temperature gauge and sip some more of that Jack Daniel's, or what ever sissy drink you happen to have, until the thing reads about 195°. Close the bottom vent until the heat stabilizes around that heat level."