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Pull Pork Pull Temp

Louisiana Redneck
Posts: 198
Good morning, all
I just read the post about Pull Pork Rolls by Marco and started thinking. My Pull Pork is really good but a little tough or stringy for this application. Am I pulling the pork off the egg too soon. What temp is the best temp to have really tender pulled pork for sandwiches or in this instance, Rolls? Has anyone experimented on this? Any advice would be appreciated. Thanks
I just read the post about Pull Pork Rolls by Marco and started thinking. My Pull Pork is really good but a little tough or stringy for this application. Am I pulling the pork off the egg too soon. What temp is the best temp to have really tender pulled pork for sandwiches or in this instance, Rolls? Has anyone experimented on this? Any advice would be appreciated. Thanks
Comments
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Typically, one pulls the butt between 195 and 205 degF for the best result. I usually go with the slightly higher temperature, then wrap in foil and towels for a 2-4 hour rest in a cooler.
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I failed to say but I typically pull mine at about 195. Maybe this is too soon. I'll try 205 next time but does it get tough at that temp?
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Are you letting it rest at all or pulling the meat right away?
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I wrap it in towels, put in ice chest about one hour, then pull it.
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sounds right,, I pull from the egg anywhere between 195 & 205 depending on how well the beer is going down and haven't had that problem. Are the butts all the same brand?
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It shouldn't, in fact it should be very tender at 195*. If it's tough, you might have a thermometer calibration problem.
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Sometimes one just gets a piece of meat that is a little harder to pull.
For me the length of the rest period hasn't so much for pullability bur rather for moisture. I have had easy pull with minimal rest of 15 minutes.
It is pretty common to cook to 195° but always use a probe, tooth pick or your thermapen, you have one don't you, and check the tenderness of the meat. If your cut of meat has a bone it should be somewhat loose or use a fork and see if it twists easily.
GG -
Yes, I do all of the above. I twist the bone out of the meat after using my Terma Pin.
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'Tough to pull' is a relative term so without experiencing the pull, not sure what to suggest.
Try pulling against the grain rather than with the grain to avoid a 'stringy' pull. Pick up Bear Paws or the like, which making pulling a bit faster.
GG -
Louisiana Redneck, In the past I have smoked small butts that were around 4 or 5 pounds. I also smoke the biggest butt I can find usually 8 or 9 pounds. I prefer the big butts. I think they are better when they are bigger. Just my $0.02. Tim
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Thanks, the ones I have had the pleasure to cook usually are around 8 pounds.
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