Originally Posted by TimBone:
I read it's supposed to reach between 190-195.
Mine topped out at 180. It was comoletely cooked though.
That seems off then with your thermometer. Usually 190-205 works well for a pork butt. I'll go to the higher side of that with a really thick pork butt.
If I was looking to slice it I'd pull around 180. [Reply]
Originally Posted by TimBone:
I read it's supposed to reach between 190-195.
Mine topped out at 180. It was comoletely cooked though.
Pork is well done around 170. The point of taking it to 190 to 195 is to allow the connective tissue to liquefy.
If it was very tender, and would basically fall a part with a couple of forks, you're good. If you still had to use a knife to break it up, it probably could have benefited from longer. Sometimes the temperature rise will stall, but that usually happens between 150 and 170. You have two options: 1) just wait it out or 2) wrap it in foil once you hit the stall. [Reply]
Originally Posted by TimBone:
My first attempt at pulled pork. The cook took a lot longer than I thought, and it still never quite reached the internal temp that I wanted.
I finally just pulled it from the smoker, let it rest, and then pulled it apart with two forks to see if it was cooked. Turned out well. Maybe a bad thermometer?
Looks good man.
What kind of thermometer you using?
I think it was tooge who posted recently that the fork test works better than thermometer anyway. I have a Thermapen (thanks for the rec FMB!) and it does well for me. [Reply]
Originally Posted by cdcox:
Pork is well done around 170. The point of taking it to 190 to 195 is to allow the connective tissue to liquefy.
If it was very tender, and would basically fall a part with a couple of forks, you're good. If you still had to use a knife to break it up, it probably could have benefited from longer. Sometimes the temperature rise will stall, but that usually happens between 150 and 170. You have two options: 1) just wait it out or 2) wrap it in foil once you hit the stall.
Thanks, man. It stalled at 170 for a while, and thats when I went to foil. The foil got it up to 180, but then it stalled there again.
I had already cooked it well past the recommended time of 1 1/2 to 2 hours per pound.
Still, it came out good, though...so I can't complain.
The wife is making cole slaw right now for sliders. [Reply]
First meal of 2017 was a breakfast cubano. Fried bologna, gruyère, fried egg, pickled banana peppers, mustard on a telera roll. Wife went chicken and waffle.
Last night I ate a pound of extra wide egg noodles with butter, salt and pepper and grated Parmesan cheese. I also added a bag of Birdseye Steamfresh Southwestern corn mix.
Originally Posted by srvy:
anyone seen FMB he hasnt posted since Christmas?
I was wondering where he was, I sent him a PM a while back and haven't heard anything, hope he is okay. I think he is on the kidney transplant list? [Reply]
