Internal temps

[smoker pete]

I prefer to take my Pork Butts to 200º-205ºF with a 3-4 hour FTC when I want pulled pork ... to 187ºF and rest under a foil tent for 30 minutes when I want a pork roast.  Either way it's all good!!!

Here's what the pulled pork looks like.  Breaks off easily, pulls wonderfully, and melts in your mouth  :D



Here's what the roasted pork butt looks like.  Still stays firm when sliced  :)

[hal4uk]

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.   :)

Habs, what is the "proper technique"?  Do you just hold it longer at 175?  I've never had a butt pull well at 175.. or even at 185...
What's the trick?

[Wildcat]

For me it is cooking at a lower temp than most do on this forum. Generally I smoke/cook butts at a cabinet temp of 205 until it passes the fork test (around 170 to 185 meat temp).

[Habanero Smoker]

Habs, what is the "proper technique"?  Do you just hold it longer at 175?  I've never had a butt pull well at 175.. or even at 185...
What's the trick?

There is no trick, but more of a method or technique. I accidently came across this technique, when I was doing my second or third butt in the Bradley, and been pulling them at 175°F since 2005. I had the glass element at that time, and generally I couldn't get my smoker past 210°F on a good day with a medium size load. Back then I use to rotate my butts, when one day for some reason I was picking it up off the rack, and it just fell apart, when the internal temperature was at around 175°F. I use to post this method, but got tired of reading other posts stating you can't pull a butt at 175°F, you can only slice it. :)  I mention part of my technique in a recipe on this forum and on the recipe site:
Pulled Pork

As Wildcat states it is cooking at 200°F. My thoughts are it is not only the internal temperature, but also the length of time the meat is in the temperature zone at which collagen converts to gelatin. It begins to convert around 160°F. When it hits 170 - 175°F I start using the fork test. Since I have added the second element, I find that most of the time I have to cook through 175°F until it hits 176°F. This method does not save time, but I like the texture of the meat much better.

Because of the lower temperature you are cooking at, you need to trim the butt to 1/4" to 1/8" (or remove the fat cap all together). If not you will waste too much bark, and I also will remove any exposed fat veins. After taking it out of the smoker, I will just loosely foil and let it rest until it is cool enough to pull. When you pull it there may still be pockets of fat that need to be removed, but still I only average about 35% loss in weight.

NOTE: You will probably not achieve the same results if you start cooking/smoking your butts while they are still frozen.

[Wildcat]

I read about Hab's procedure back when he was posting it when I first got my Bradley. (This was back when I purchased my stuff from Chez.)  His method works very well. Hab's is a top notch chef in my book and folks would do well to listen when he offers information. I mention my lower cooking temps often on here (which I learned from Habs) but most of my comments are simply ignored. It really does not matter. It seems that most folks on here are in a hurry and want to get things cooked as fast as possible. I guess it is because I am retired and have slowed down and enjoy the low and slow method in making the perfect meal.

[classicrockgriller]

Like Pachanga said the other day . . .

That's why they make Chocolate and Vanilla.

If it works for you and you like it . . . Do it.

I smoke what I think is the "Perfect" butt also.

Perfect for me.

[Sailor]

Like Pachanga said the other day . . .

That's why they make Chocolate and Vanilla.

If it works for you and you like it . . . Do it.

I smoke what I think is the "Perfect" butt also.

Perfect for me.

Ding Ding Ding we has us a winner  ;D  Yes Sir, you can put 10 guys with the same equipment, same meat and you will end up with 10 different tasting product.  I would only suggest that when someone is just starting out to smoke that he keep a log of what you did.  Type of rub, smoker settings, way the meat was put in .....etc.  When you stumble on that one smoke that is a knock it outa da park home run you know what you did and how you did it and you can do it over and over again.  All BBQ is good.....just some is lots better  ;D

[hal4uk]

Habs, what is the "proper technique"?  Do you just hold it longer at 175?  I've never had a butt pull well at 175.. or even at 185...
What's the trick?

There is no trick, but more of a method or technique. I accidently came across this technique, when I was doing my second or third butt in the Bradley, and been pulling them at 175°F since 2005. I had the glass element at that time, and generally I couldn't get my smoker past 210°F on a good day with a medium size load. Back then I use to rotate my butts, when one day for some reason I was picking it up off the rack, and it just fell apart, when the internal temperature was at around 175°F. I use to post this method, but got tired of reading other posts stating you can't pull a butt at 175°F, you can only slice it. :)  I mention part of my technique in a recipe on this forum and on the recipe site:
Pulled Pork

As Wildcat states it is cooking at 200°F. My thoughts are it is not only the internal temperature, but also the length of time the meat is in the temperature zone at which collagen converts to gelatin. It begins to convert around 160°F. When it hits 170 - 175°F I start using the fork test. Since I have added the second element, I find that most of the time I have to cook through 175°F until it hits 176°F. This method does not save time, but I like the texture of the meat much better.

Because of the lower temperature you are cooking at, you need to trim the butt to 1/4" to 1/8" (or remove the fat cap all together). If not you will waste too much bark, and I also will remove any exposed fat veins. After taking it out of the smoker, I will just loosely foil and let it rest until it is cool enough to pull. When you pull it there may still be pockets of fat that need to be removed, but still I only average about 35% loss in weight.

NOTE: You will probably not achieve the same results if you start cooking/smoking your butts while they are still frozen.

Ahhh... I think see what you're saying...  The lower cooker temp necessarily means that the collagen was breaking down for a longer period of time --- by the time it reaches IT of 175.  Mike Wozniak (Quau BBQ Team) runs butts at 210, and he won the Jack Daniels, so that's a pretty good testament.  Not sure what temp he pulls at (or if he just goes by "fork or feel"?).

[Habanero Smoker]

Ahhh... I think see what you're saying...  The lower cooker temp necessarily means that the collagen was breaking down for a longer period of time --- by the time it reaches IT of 175.  Mike Wozniak (Quau BBQ Team) runs butts at 210, and he won the Jack Daniels, so that's a pretty good testament.  Not sure what temp he pulls at (or if he just goes by "fork or feel"?).

Yes! That is the only explanation I can think of. And because you are using a lower temperature, the pork doesn't get "mushy" or too soft.

Wildcat;
Thanks for the compliment. But I've sure screwed up a lot of food.  :)

CRG;
I never stated I smoke the perfect butt, or have I every seen anyone state that, at least until you did.:) I smoke the meat the way I like it, as it works for me; such as you pointed out in your post.

[NePaSmoKer]

Sonny you just been spanked.

[classicrockgriller]

CRG;
I never stated I smoke the perfect butt, or have I every seen anyone state that, at least until you did.:) I smoke the meat the way I like it, as it works for me; such as you pointed out in your post.

First of all there were 10 people posting in this topic and I am sure that
each one of us smoke butts a little different than the other guy. And each
one of us probably think we smoke the perfect butt.

I never signaled you out that you said that. You just thought I was referring
to you. Well I wasn't. :o  ;D

I too smoke meat the way I like it. ;)

Sonny you just been spanked.

Noboby was spanked, just misquoted.  8)

[Tiny Tim]

I'm in the 175 or so IT camp for pulled.  Been a while, but think my Cabinet temp was also in the 200-215 ballpark for doing it.

[Wildcat]

I guess it is because I am retired and have slowed down and enjoy the low and slow method in making the perfect meal.

Perhaps it was my statement that was misunderstood. I was trying to imply that most of us strive to make the perfect meal and I prefer the low and slow method in accomplishing that goal. I did not say that it had to be low and slow to make the perfect meal. It is simply a method that I prefer.

The portion of my post prior to the above (which could possibly could have led someone in the wrong direction) is my agreement with Habs that many on here seem to think that you can not pull a butt at 175 and also one must cook at 220 to 250 in order to properly cook a butt and that is simply not the case. It may be what they prefer but not everyone wants to cook at high temps. If any of you misunderstood what I meant I apologize.

Habs - You are welcome and I am sure it is because you have screwed up many a meal that you have become so knowledgeable. There are many on here that are great chefs or cooks as well. I have really valued your opinions and recommendations from the first day I joined this forum. It was you that helped me the most in the beginning and I thank you for it.

[hal4uk]

Lord have mercy...
It's good to be home   :o
Awrighten.

[Habanero Smoker]

CRG;
I never stated I smoke the perfect butt, or have I every seen anyone state that, at least until you did.:) I smoke the meat the way I like it, as it works for me; such as you pointed out in your post.

First of all there were 10 people posting in this topic and I am sure that
each one of us smoke butts a little different than the other guy. And each
one of us probably think we smoke the perfect butt.

I never signaled you out that you said that. You just thought I was referring
to you. Well I wasn't. :o  ;D

I too smoke meat the way I like it. ;)

Sonny you just been spanked.

Noboby was spanked, just misquoted.  8)

Never implied that you singled me out, so you are misinterpreting my post. When you used "also" in your post I wanted to make clear I don't consider my method perfect.

As for the other post you commented on, that was a good response so I will leave that one as for what it is.