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What temp do y'all pull butts?

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Philicious
Philicious Posts: 346
in EggHead Forum
I am at 194 now. Been on since 6:00 am EST.
Born and raised in NOLA. Now live in East TN.
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  • badinfluence
    badinfluence Posts: 1,774
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    200
    1 XXL BGE,  1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.


    Clinton, Iowa
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  • CTMike
    CTMike Posts: 3,247
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    When it probes like butter, or the bone wiggles like a child's loose tooth.
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • Carolina Q
    Carolina Q Posts: 14,831
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    CTMike said:
    When it probes like butter, or the bone wiggles like a child's loose tooth.
    This

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • henapple
    henapple Posts: 16,025
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    Yep...buddah.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • KenfromMI
    KenfromMI Posts: 742
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    Usually 195 to 200.
    Dearborn MI
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
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    Closer to 190. No more than 195, anything over 195 is mushy to me.

    Packerland, Wisconsin

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  • tulocay
    tulocay Posts: 1,737
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    200 to 205 for me. Regardless, I'm looking for the buddar!
    LBGE, Marietta, GA
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  • DTEgg
    DTEgg Posts: 93
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    About 200, really cuts nice about then...
    LBGE
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  • SGH
    SGH Posts: 28,791
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    @Philicious‌
    It just depends on the desired end result that I'm shooting for. If I'm making sliced pork I pull between 165-175 just depending on the over all look and feel of the meat. For pulled pork any where from 195-208 just depending on the particular cut of meat and the cooking style that I used. There is no set in stone number my friend. There are to many factors that will determine the final perfect pull temp. But as a general guide 195-200 will yield both good pulling qualities as well as a good final taste and texture on most butts. I hope this helps my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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