Jon Chappel
TVWBB Member
I made some pulled pork and pulled beef over the weekend. They were both good, although slightly dry. From what I've been reading I don't think they were done, or possibility they were too small (3lbs each)? Also I think I may have pulled everything too thin which also dried things out.
The temp started at 225°C and got up to 285°C towards the end of the cook. After 3 hours internal temp of the meat was ~160°C, I wrapped them, added an apple juice mixture and cooked for another hour and 15min - internal temp was 205°c.
They both felt probe tender I thought...I could twist the meat with a fork although there was some resistance. Here are some pics.
Pork butt (I was surprised SnS sold these)
Chuck roast
Precook
Chuck post cook
Pork post cook
The temp started at 225°C and got up to 285°C towards the end of the cook. After 3 hours internal temp of the meat was ~160°C, I wrapped them, added an apple juice mixture and cooked for another hour and 15min - internal temp was 205°c.
They both felt probe tender I thought...I could twist the meat with a fork although there was some resistance. Here are some pics.
Pork butt (I was surprised SnS sold these)
Chuck roast
Precook
Chuck post cook
Pork post cook
