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What is the correct internal temperature for pulled pork?

Started by 4given, March 06, 2012, 02:50:33 PM

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Smokin Sparky

  I use Jan's Rub and take it to 195.  Then I FTC for 3 to 4 hours.  Everyone that I had taste the rub does nothing but compliment about the flavor.

Blake
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4given

Quote from: Smokin Sparky on March 06, 2012, 08:55:44 PM
  I use Jan's Rub and take it to 195.  Then I FTC for 3 to 4 hours.  Everyone that I had taste the rub does nothing but compliment about the flavor.

Blake

Sounds like a winner!
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smoker pete

Jan's Dry Rub can make a brick taste great ... Mix yourself a batch and be prepared to experience that WOW Factor!!  I use this rub which was primarily designed for Poultry but is great on Pork and Beef!

Here's a link to the recipe for Jan's Dry Rub

 
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FLBentRider

I use 195-200F, depending on how much resistance the probe gives on a spot check.

Less resistance = done!

Sort of like pushing a knife into room-temperature butter.
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viper125

Love Jan's rub and I don't cook butts to temp. I monitor them so not to cook to high but has not done that yet. I cook till you can insert fork and turn with little resistance.
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4given

What temperature do you guys set the smoker at? 225 - 250?
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mikecorn.1

I always done 225 just because. I'm sure others have their preferences.


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KyNola

Quote from: mikecorn.1 on March 07, 2012, 11:47:33 AM
I always done 225 just because. I'm sure others have their preferences.
Ditto!  4 hours of smoke at 225 and then let it go at 225 until the IT you're wanting is reached.

4given

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Green Mountain Grill "Daniel Boone" Pellet Grill
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