Internal temps

[sailks]

I'm interested in whether or not most of you follow internal temps religiously. Because I've noticed on some  postings for instance on pork butts the temp varys for some 170 to 205, or is that really not a substantual difference.

[GusRobin]

In my experience it is a big difference. At 170 it was more of a roast texture, at 205 it was tender pulled pork.

[sailks]

Thanks gus, so another question then are both ends of that temp safe 170 as safe as 205?

[classicrockgriller]

When you pull a but that has been carried to 200* plus
the texture of the meat is an almost melt in your mouth.
It's not a hard chew.

As you go back down in pullin temp, the texture of the meat
becomes firmer.

Just like some people like a steak at 125 and some 160.

Pick something in the middle for your first rodeo and then next
time move your IT in the direction you like your texture.

[classicrockgriller]

Pork is safe to eat at 170*.

[sailks]

I think that's a good idea finding a midway point. If my plan is to pull it out, wrap it in foil then put it in a cooler for 2 hours should I hit the target temp before pulling it out of less temp and let it continue cooking in the sealed cooler

[KyNola]

If you want a sliced pork butt or shoulder aim for an IT of around 170.  If you want a pulled pork butt aim for a temp around 190.  No matter which pork you want, wraaping it in the foil and the towel and placing it in your cooler, the internal temp of the pork will rise somewhere between 5-10 degrees.  The real purpose of the FTC is to let the all of the juices distribute themselves back into the pork, let the pork get even more tender and hold the pork at a good serving temperature for several hours.

I hope this helps.

[classicrockgriller]

Need to pull it out of smoker about 5* before target temp.

In FTC the temp will rise 5 to 8 degrees.

[Ka Honu]

Pork is safe to eat at 170*.

Actually, according to the "new" (2011) USDA guidelines, it's safe at 145^oF.  Everything above that is personal preference and texture as described above.

[classicrockgriller]

Pork is safe to eat at 170*.

Actually, according to the "new" (2011) USDA guidelines, it's safe at 145^oF.  Everything above that is personal preference and texture as described above.

Pork may be safe to eat at 145, but I'm not doing it. Actually thought it was 150.

[hal4uk]

Initially, you should to take it to at least 155-160.
135+ is OK for holding it for serving (like in a crock pot / whatever).

However, butts are usually smoked for "pulled pork", and you need to be patient and get it up to IT of at least 190 for that.
Some folks here won't go less than 205.  I personally like to hit up near 200.

The difference between 170 and 200 is EXTREMELY "substantial" if you're looking for "pulled pork".
Also, you might want to search the forum (or the web) for "The Stall".
It's been very well covered/explained many times, so I won't reiterate it here.  Check it out.

[hal4uk]

Follow-up...

It's a moot point for "pulled pork", but as Ka Honu said, you are prolly safe (these days) at a minimum IT of 145.
But, then again, the difference between "safe to eat" and "worth eating" is like comparing a squirrel monkey to a silver back gorilla.

Awrighten.

[Ka Honu]

... but as Ka Honu said...

From the USDA website...

Safe Cooking
For safety, the USDA recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 °F. Cook all organ and variety meats (such as heart, kidney, liver, tongue, and chitterlings) to 160 °F. Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

You guys should know by now that I don't make this $hit up.  Well, maybe sometimes.

[Habanero Smoker]

Since each butt is different, I go by both internal temperature and the fork test. If you know the proper technique you can have good pulled pork at around 175°F (with no FTC), that is the way I prepare mine. Though very little or no time is saved, I like the texture much better. It pulls well and the meat has some chew to it. The higher you take the pork the texture become more mushy.

The fork test is when you can insert a fork and it goes in easily and twists easily. That is the point it can be pulled, if you like your pork softer to chew  continue to cook. If you want sliced pork cook until a fork can be easily inserted, but does not twist easily.

As Ka Honu pointed out, the USDA changed the recommended meat temperature for pork back in May, 2011; but I'm stubborn and still will only cook my pork to 140 - 142°F.   :)

[Wildcat]

Since each butt is different, I go by both internal temperature and the fork test. If you know the proper technique you can have good pulled pork at around 175°F (with no FTC), that is the way I prepare mine. Though very little or no time is saved, I like the texture much better. It pulls well and the meat has some chew to it. The higher you take the pork the texture become more mushy.

The fork test is when you can insert a fork and it goes in easily and twists easily. That is the point it can be pulled, if you like your pork softer to chew  continue to cook. If you want sliced pork cook until a fork can be easily inserted, but does not twist easily.

Ditto