Pulled pork finished temp?

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Pulled pork finished temp?

Post  Loz on Fri Jun 17, 2011 9:22 pm

Hello everyone, I've been watching endless videos on you tube and reading various websites and forums but I thought I'd ask your opinion. Some people shoot for an internal temp of 160 others 205f. I did some a few weeks ago and took it off at 190f which took 8hrs, but only let it rest for 15mins before pulling, it didn't fall apart as expected. Didn't know if it was the temp or resting period that could have been the issue.
Any advice appreciated.
Cheers
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Re: Pulled pork finished temp?

Post  Mack on Sat Jun 18, 2011 11:42 am

Pork will never pull at 160 (it's fine for sliced), I usually aim for 190 - 200. Make sure your probe is not touching bone.
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Re: Pulled pork finished temp?

Post  Loz on Sat Jun 18, 2011 12:09 pm

Cheers Mac that's what I'll aim for, Going to let it rest for a good hour this time. I'll try and upload some photos when it's done, I'm 3 hrs in so far.
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Re: Pulled pork finished temp?

Post  Loz on Sun Jun 19, 2011 3:13 pm

I waited till it got to 200f (15 hours @ 225f) put it in some foil and wrapped a large towel round it for an hour. The result was outstanding it just fell apart. I've put the pictures in the pork section of recipes. Think I posted it in the wrong place but can't do anything about that now. Thanks for the advice.
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Re: Pulled pork finished temp?

Post  Mack on Mon Jun 20, 2011 8:38 am

Glad it turned out well Loz... Pulled Pork is really quite simple, once you know the basics Smile
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Re: Pulled pork finished temp?

Post  deSade on Wed Jul 06, 2011 10:14 pm

Hi Guys,

Just got myself a Frontier & looking forward to trying a 'Boston Butt' - but WOW, 15 hours for a 2.6kg joint!

In the manual with the smoker there's a recipe using a 4kg joint, and it says 9 hours cook time!

Confused is me!! Shocked

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Re: Pulled pork finished temp?

Post  Mack on Thu Jul 07, 2011 8:23 am

Time is not important... internal temperature is. Every joint will be a different length of cooking time, just remember for real good BBQ, you can't rush perfection.
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Re: Pulled pork finished temp?

Post  Loz on Thu Jul 07, 2011 7:06 pm

Hi desade,
When I did my pork butt, I also did some 321 ribs and a chicken so during the middle of the cook the lid was off a few times to foil and baste those etc, which may have bumped the time up. This was only my second go at it so not much advice to give except the more time you give yourself the better. It will stay nice and hot for a good few hours wrapped up in a towel or two until your ready to eat. Good luck
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Re: Pulled pork finished temp?

Post  deSade on Tue Jul 12, 2011 6:12 pm

Ah cool, cheers Loz

I haven't tried mine yet still, but think I'll either try a chicken (as Ian suggests) - or possibly brisket. I had the day off work today & have already found two places that sell brisket as marked - Cadbury Garden Centre & Waitrose. Not really sure what size to go for though, as I don't want to end up with a little dried up husk of beef! Laughing

Managed to get hold of a Weber chimney starter for a good price, but paid a bit for the lumpwood charcoal. It was the Big Green Egg charcoal - 20 for 20lbs (reduced to 15 because of Cadbury's sale), but at least it says 100% natural & made in the USA.

Still need to get hold of a good temperature thermometer though.

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