How moist...........


 
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Ines Burriola

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should a butt be when it is done? What is the desired texture? I have done two butt's and both have pulled apart with ease. But it does seem to me looking at pictures in magazine's that the pulled pork has a dryer look than mine have had. So what's the standard for pulled pork?

Thanks, Chach
 
Hi Ines,
IMO the standard is how ever you like it. I can't help but come out with nice jucy pulled pork using the WSM. I guess they use dry meat in the magazines the glare from the moist meat must mess up the picture /infopop/emoticons/icon_biggrin.gif
 
Hi Ines,

I usually pull the butt off of the smoker at around 195 degF. I typically will foil it and leave it on the counter for 1/2 hour before I pull it. At this temoerature it is easy to pull and very moist. I have had a dried out pork butt, yet.

-mc
 
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