I think I recall a recommendation here for an IT of 170* F for a pork butt to be sliced rather than pulled, is this a good target? As it is already at 162 this is a time-sensitive question!
TIA, Greg
165°F - 170°F should be alright. When you slice it, you need to slice it thin and against the grain. You may have to slice in a few direction to determine if you are cutting across the grain, and there are a couple of muscles that run in different directions.
Quote from: Habanero Smoker on May 03, 2011, 01:49:12 PM
165°F - 170°F should be alright. When you slice it, you need to slice it thin and against the grain. You may have to slice in a few direction to determine if you are cutting across the grain, and there are a couple of muscles that run in different directions.
Thanks, it came out great, I pulled it at 165 and FTM for an hour (could not wait any longer, I wanted to try it) and it came out tender and tasty. I will try to post a complete writeup on it, but work is keeping me pretty busy right now!
I definitely will be waiting for the writeup.