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What temp do y'all pull butts?
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Philicious
Posts: 346
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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2001 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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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. -
CTMike said:When it probes like butter, or the bone wiggles like a child's loose tooth.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Yep...buddah.Green egg, dead animal and alcohol. The "Boro".. TN
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Closer to 190. No more than 195, anything over 195 is mushy to me.Packerland, Wisconsin
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200 to 205 for me. Regardless, I'm looking for the buddar!LBGE, Marietta, GA
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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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