Low and Slow pork on the kettle


 
J

Joel Hogston

TVWBB Member
I want to do pulled pork for a party next week and i'm not quite sure on temps
My last attempt was a 4kg Butt that i brined and injected and set my low at 220f and high at 240f on my maverick i foiled it at 160f and took it off the kettle once it hit 190f. It turned out beautiful but i just hope it was'nt beginners luck. Anyway just wondering if those temps sound right?
Cheers
Joel
 
"It turned out beautiful"
With that result, you have done very well. Make it the way that works for you.

That said, I have never brined a butt and only injected a few times. My cook temps, in the beginning were exactly those. Now I typically cook in the 250-265 range. With a piedmont pan, my wsm seems to find those temps and stay there with no adjustments. I have never foiled except to rest the butt. For slicing, my temperature target is 185-190. For pulling, my target is 195-200.

Do what works for you.

Cheers!
 
For pulled pork results, temp is only an indicator. Make sure it's probe-tender as well. When the probe slides through easily, its done, temps may vary. Or, as Steve mentioned, slicing temp is less.
 
Thanks guys, I might let it go to 195f this time.
Depending on how long it takes. First cook was 23 hrs. I might try try to keep it between 250-265f like Steve suggested. Keeping in mind that i'm using the snake method on the kettle
 
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