Internal temp for pork

[Barry McCorkle]

At what internal temp do you guys find that a Boston Butt gets mushy? For the past few years, I have been cooking to an internal of 195?, but recently I feel like the meat has been too soft. Now I am finishing to 185 and have been pleased with the results - meat pulls easily, not greasy and it has some firmness to it.

What say ye? Also do you feel that the texture of the meat is dependent on the internal temp or length of time of cook (ie. cooking at 225? for 10 hrs vs. 6 hrs at 300?)?

S.C. Que

 

[Jim Minion]

JBM
I pull at 195? but the question is how long you take to get there.
Meat protein is done at 160? but to get collegen broke down you need higher internal temps. If you are cooking to low a pit temp the meat will dry out when the collegen is broken down, if you cook at too high a temp the collegen won't be broken down sufficiently.
What pit temps are you using?
I wouldn't use 300? six hour cook.
Jim

 

[Barry McCorkle]

I cook in the 225 to 250 range. I mostly target 225 to 235 in the dome temp. Usually takes 2 - 2 1/2 hours per lb to get to 190?+. I guess I am trying to get the perfect combination of texture and moistness.

S.C. Que

 

[Jim Minion]

JBM
That looks like good for temp, I normally get it done in just under that 2 hour per pound mark.
I cook at close to sea level and that may make a difference.
Jim