OK, I am having a brain fart this morning. At what temp does Pork Butt pull? Is it 190 - 200??? Thank for all the help guys.
I pull mine at 185-190.
Domenick
Morning Wicz
I usually take mine to 190 to 195 to pull. I usually keep a tower temp of about 210 to 220.
Habs has noted that he uses a tower temp of 200 and only takes the IT to about 175 and it pulls good for him. Although I haven't tried his method I believe he said it takes about the same amount of time because of the lower tower temp.
Mike
I run a cabinet of 210-220 and take it to 175 IT....the ones I ran to 180+ seemed kinda mushy for my taste.
Thank you everyone for the help. I just couldn't remember what temp to pull it out. Normally I have my Bradley at 250 and pull the pork out at 190 to 200. Then I FTC for 3 hours. The family loves the pulled pork and has been dying for it all winter.
This is my first smoke of the year. I have a pork butt and 2 racks of spare ribs. This is my first attempt at spare ribs. I am thinking they make take 5 to 6 hrs to get done.
WICZ, I will be in your part of the world the weekend before Memorial Day, Let hope for some good weather.
Quote from: Tiny Tim on April 19, 2008, 07:04:47 AM
I run a cabinet of 210-220 and take it to 175 IT....the ones I ran to 180+ seemed kinda mushy for my taste.
TT;
Thanks for that information. I may try my next one at 210°F, and pull it at 175°F.
Now you got me thinking, I may stay at 200°F, and check to see if it will fall apart at 170°F.
Quote from: West Coast Kansan on April 19, 2008, 12:11:56 PM
WICZ, I will be in your part of the world the weekend before Memorial Day, Let hope for some good weather.
Lets hope so... We maybe at the lake for the weekend.
I will send a PM when the time get closer and we know whats what better. Take Care,
Quote from: Habanero Smoker on April 19, 2008, 01:55:55 PM
Quote from: Tiny Tim on April 19, 2008, 07:04:47 AM
I run a cabinet of 210-220 and take it to 175 IT....the ones I ran to 180+ seemed kinda mushy for my taste.
TT;
Thanks for that information. I may try my next one at 210°F, and pull it at 175°F.
Now you got me thinking, I may stay at 200°F, and check to see if it will fall apart at 170°F.
Habs - I am interested in knowing the outcome.
My last batch I did with a tower temp of ~200 - pulled them @ 190 IT. Butter.
Quote from: Wildcat on April 19, 2008, 06:21:41 PM
Habs - I am interested in knowing the outcome.
I probably won't get around to making any pulled pork until mid-May, but I'll let you know.
I always pull mine at 190-195.
ok, I have a BIG party coming up on June 7th. Im gonna be doing several pounds of pulled pork, as many ribs as I can fit in the Bradley and Ill also have the grill going for Beer Brats, dogs and burgers. (fussy women, children) also doing Baked beans. Full day for me!
anyway, my plan was to smoke the onion and bacon for the baked beans on Friday afternoon than start the pork butts around 4pm for a all night smoke. That gives me 16 hours of Bradley time for them to hit 190 than Ill shred and put in a slow cooker to warm up later. should be no problem. Ribs go in at 8am Saturday. planning 8 to 9 hours for those and the beans Ill do in the oven with those chopped up pieces of smoked bacon and onion. yum! sounds like a plan.
a better option for me would be to do the pork butts the sunday prior, shred and than refrigerate but Im concerned a week may be a lil long. I dont wanna freeze!!! whatcha guys think?
I have kept pulled pork refridgerated at least a week. But it usually does not last that long. If you have a vacuum sealer I would think a week would be fine, but I'm not the food safety police either...
FWIW, it does freeze well, and if you froze it, then let it thaw in the refridgerator 2 days prior to serving, that would work too.
I forgot all about this thread. I just did some pulled pork 3 or 4 days ago. I had the cabinet temperature at 200°F, and took it out when the internal temperature hit 170°F. I use my thermopen to check the accuracy in several areas; and the lowest reading was 170°F.
I didn't FTC, but just wrapped it in foil, with a splash of apple juice, allowed it to cool for an hour and pulled it. The meat pulled easily, but there were pockets of gelatin that was not completely dissolved. So I will continue to use the 175°F mark. Remember; without FTC'ing the internal temperature will rise another 2-5°F.
OK so I know at what temperature to pull the pork, btu I'm wondering how many hours of smoke you apply to your pulled pork???
I only do 4...4.5 of smoke...but that's me...then crock pot it for 9 hours on low with some broth (not H20) ...still get the low and slow...just inside the house so I don't have to mess with it outside...and in a nice moist environment...so it won't dry out..smells incredible when you get up in the morning...Can't tell you how many times I've eaten pulled pork on toast in the the morning...
I usually do 4 to 5 hours of smoke. Did 8 once, couldn't tell the difference from 4-5.
As it usually takes no more than 4-5 hours for the meat to reach an IT of 140F, I only do 4-5 hours of smoke. Anything other than that is just burning pucks. This isn't a big deal if I'm sitting around the smoker with an adult beverage taking in the awesome aroma, but I'd rather not waste pucks when the meat won't take on any more smoke past the 140F mark.
4 hours for me. :)
I do 4 hours of apple or some combo with apple and pecan or maple (or both).
well, here goes.
21 pounds of Boston Butt rubbed down with Icemans oink rub and wrapped up tight overnight. will start sometime tomorrow afternoon for a all nighter. will be hitting em with 4 hours of apple at 225. what do you guys think on time? 14 to 16 hour range?(http://a581.ac-images.myspacecdn.com/images01/78/l_80c877c7d5b925ce74a3744b58f8de5c.jpg)
Mine usually run about 18 to 20 hours with that size load, but I try to keep the OBS @ ~200F.
I got a full load of Baby Backs going in right after these Butts are done so Im hopefull it wont be that long. I suppose worst case I could always finish the butts in the oven
I have not done that yet, but I have been tempted to pull the butts out of the smoker after the pucks are done and put them in the oven. It would certainly free up the smoker for other foods and probably be easier to clean up.
Kane,
Last two butts I did I smoked them for 4 hours and then straight into the house oven at 210 degrees on a rack in a roasting pan. Left uncovered the entire time. When they got to 180 IT, I FTC'd them for 2 hours. Best butts I have ever done. I find the temp in my house oven is much more consistent than my Bradley.
With as big a load as you have, I have a feeling it is going to take longer than 14-16 hours. The house oven may be a good alternative for you as you have ribs to do right behind the butts.
KyNola
KyNola,
thanks for the reply. Ive decided thats how Im gonna do these. Getting ready to start em within a hour here. Ill post results
Quote from: KyNola on June 06, 2008, 08:39:27 AM
Kane,
Last two butts I did I smoked them for 4 hours and then straight into the house oven at 210 degrees on a rack in a roasting pan. Left uncovered the entire time. When they got to 180 IT, I FTC'd them for 2 hours. Best butts I have ever done. I find the temp in my house oven is much more consistent than my Bradley.
With as big a load as you have, I have a feeling it is going to take longer than 14-16 hours. The house oven may be a good alternative for you as you have ribs to do right behind the butts.
KyNola
Yep, what KyNola said. ;D ;)