John Sampson
TVWBB Member
my 2 big butts are almost done after almost 20 hrs, i want to pull this pork so what should i take it off at 190 or higher, its at 173 now and climbing steady
finishing temp
- Thread starter John Sampson
- Start date
John, 190 or higher is usually a very reliable temp for pulling. If your temps are steadily increasing wait for at least 190. (I have even had small butts come off at 200+ with no discernable difference from other butts in the same cook that were at 193.
Sometimes I have had a butt or two that just were not going to get to 190 but probed like butter. Went ahead and took them off. They pulled just fine after resting.
Sometimes I have had a butt or two that just were not going to get to 190 but probed like butter. Went ahead and took them off. They pulled just fine after resting.
Al Silverman
TVWBB Pro
piggybacking on what Vernon said... Don't get too hung up on the temp. but rathr on how the meat feels when probed with a fork or something similar.If if feels like its really soft and its easy to twist the fork, then its done.
Take it off wrap in foil, to rest for a while, then pull and enjoy !!!!
Al
Take it off wrap in foil, to rest for a while, then pull and enjoy !!!!
Al