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Pulled Pork cooking temp?

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Comments

  • jeroldharter
    jeroldharter Posts: 556
    I used to spend 17 hours low and slow. Now I just do turbo butts at 350. For bone in shoulders they take about 5 hours plus or minus. Once the bark forms to my liking (2.5 hours maybe) I wrap in foil and continue until internal temp 200-203. Then FTC in a Yeti and they keep for at least 8 hours.
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  • Deluca
    Deluca Posts: 159
    I’ve been doing turbo for awhile now. I haven’t wrapped in foil at 160 but I’m trying that tomorrow. Looking forward to it.
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  • nolaegghead
    nolaegghead Posts: 42,109
    What we call "turbo" in a smoke forum is what's called "normal cooking temperature" in an oven.
    ______________________________________________
    I love lamp..
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  • Deluca
    Deluca Posts: 159
    So I wrapped this one at 160 degrees and put it back in until it was done. It turned out great but the lack of any "bark" disappointed a few. I wonder if unwrapping at 190 and putting back on until 200 would add a bit of crisp to the outside?
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  • Carolina Q
    Carolina Q Posts: 14,831
    I've never wrapped anything, but have always understood that foil ruins the bark and butcher paper doesn't. 

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

    Michael 
    Central Connecticut 

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