what's the best internal temp for pulled pork

[Anonymous No.10930099]

I've made it a couple of times on my new fangled pellet grill following various recommendations, and it comes out waaaay too soft. It's like mushie pork rather than pulled pork.

What internal temp do you like your pork butt for making pulled pork?

[Anonymous No.10930109]

>mushie pork
kind of want

[Anonymous No.10930128]

>>10930099
Hello anon, pork is forbidden. It has parasites at the cellular level that can be harmful for your anatomy. Be safe and avoid it.

[Anonymous No.10930277]

160 F from memory.

[Anonymous No.10930314]

135 but you shouldn't need a temp gauge. when you can pull it apart it's by definition pulled. not sure why you'd have an overcooked issue unless you're not paying attention to the meat you're cooking like a brainlet

[Anonymous No.10930336]

>>10930128
I gar-on-tee there ain't no parasite that survived what I done to those pork butts, muhamed.

>>10930314
135 is for a juicy pork chop, not pulled pork.

[Anonymous No.10930347]

203 is the sweet spot

[Anonymous No.10930359]

>>10930128
>parasites at the cellular

i'm smrt


> you're cooking like a brainlet
he can't figure it out and is asking for help on 4chan....... i think brainlet is a prerequisite

[Anonymous No.10930365]

>>10930128
fuck off haramanon

[Anonymous No.10930379]

>>10930359
>i think brainlet is a prerequisite
Yeah, so there.

[Anonymous No.10930390]

>what temperature

Wrong question.

every piece of meat is different. Mostly with big cuts of meat like brisket and pork butt you are in the range of 190-203

The way you check done-ness is by probing. Basically you want to poke into it and basically feel almost no resistance.

Pork butt should be juicy. Also always remember to wrap and rest the meat. 2 hours minimum.

[Anonymous No.10930392]

>>10930379
maybe we should be nicer to the brainlets?

[Anonymous No.10930398]

>>10930390
>wrap and rest the meat
I like to do this with my gf

[Anonymous No.10930419]

>>10930392
much obliged

[Anonymous No.10930422]

>>10930099
Tough cuts like pork shoulder, brisket, ribs, etc. need higher cook temps to break down and soften the collagen/connective tissue.
Cook it to an internal temp of 190-195 and let it rest for an hour or so before pulling.

[Anonymous No.10930462]

>>10930422
my brisket and ribs are to my liking
this pulled pork thing (which is my favorite bbq when done right) has me stumped.

Just after resting it was soft, but acceptable. Leftovers could literally be consumed with a straw.

I will try for 190 and probing, with a long rest.

[Anonymous No.10930473]

>>10930462
>leftovers can be consumed with a straw

Huh? tell us in detail what you did step by step.

My leftovers are fucking amazing

also what temp are you cooking at and what type of pellet grill

[Anonymous No.10931567]

>>10930099
198f

[Anonymous No.10932333]

>>10930099
just pressure cook it you uncouth Philistine

[Anonymous No.10932474]

>>10930128
t. mohammedan al abdullah jaffar

[Anonymous No.10933014]

>>10932333
t r i p s

[Anonymous No.10933109]

>>10930128

[Anonymous No.10933139]

>>10930099
'bout tree fiddy

[Anonymous No.10933147]

It depends on the piece of meat. Start probing it at around 190 until its themdesired texture. Good rule of thumb is 190-205F

[Anonymous No.10934657]

QUESTION:
Are the temps mentioned by everyone the temperature when the pork butt is pulled or after it has rested? Very important. Please distinguish. I've always heard removing it from the smoker at 195F is the best. Please clarify thank you.

[Anonymous No.10934695]

>>10930128
>parasites at the cellular level

wtf are you talking about Ahmed

t. Muslim

[Anonymous No.10934698]

>>10934657
>pork butt is pulled
Removed from the smoker, I mean. Not to be confused with actually pulling it apart with a fork.

[Anonymous No.10934707]

>>10930099
195 f. Made this last night. Only pic I could get before it was decimated by the mongrels in my office.

[Anonymous No.10934710]

>>10934657
Think about it logically, if it was the temp AFTER it rested, that wouldn't be the peak temp.

The peak temp would have been achieved in the smoker and be higher than 195F and you'd end up with a drier and overcooked result.

[Anonymous No.10935379]

>>10934710
I thought when it rests it gets hotter by like 10F or so? Isn't that the peak temp, after it rests? So what I thought is correct, to wait until the pork butt hits 195F and then remove it from the smoker?

[Anonymous No.10935445]

>>10930128
I throw bacon over the fence at the cities aquifer plant every night I walk home from work, we have a huge influx of M. refugees and I laugh so hard when I see them drinking from the water fountains, ha ha haaaaa!

[Anonymous No.10936228]

>>10935379
Use the temp as a guide but the final say should be probing it with the meat thermometer. It should slide in without noticeable resistance. People describe it as a warm knife through room temp butter.

[Anonymous No.10936242]

>>10935379
You're confusing the two. Carryover heat works differently than resting. YES, carryover will get you a few extra degrees but that happens in a matter of minutes. Resting a big shoulder or butt can take an hour or more. Pulling at 190 is fine, 195 may be negligibly drier.

[Anonymous No.10936442]

>>10930398
So, what, you put on a glove?

[Anonymous No.10936449]

>>10930462
>I will try for 190 and probing, with a long rest.
Go 195, dude.

[Anonymous No.10936455]

>>10934657
>removing it from the smoker at 195F
This.

Once it hits 195, I pull it out of the smoker, wrap it in butcher paper and let it rest in a cooler for at least an hour, usually longer.

[Anonymous No.10936485]

>>10935445
You should try throwing a pig's head