Pulled Pork temp question

[Dennis Cramer]

I've read on multiple sites and books to remove the pork butt off the grill at various temps. I've seen sources say 180, 150, 190, 195 and 200. My last one I pulled off at 190 with great success (in some areas on the same butt the temp was higher).

Anyways, my question is does the butt benefit from removing it at say 200? Is there a possibility of drying out a butt? Will it pull any easier? Does the internal fat cook away at the higher temp?

 

[Craig Castille]

Every person's preference and each butt cooked are different.

I pull mine when the butt wants to break in half when lifted. That's usually in the low 190's.

Once, I accidentally cooked a butt up to nearly 210 a long time ago. It was OK, but tasted a bit cottony.....but didn't taste dry....and nobody noticed as I didn't tell those eating.

Some regularly cook to 205 and up, while I've successfully pulled butts in the 180's ( I pull them when they tell me to).

IMO, low 190's suits me fine...others will differ.

It's your choice.

 

[Keri C]

When the butt looks like it's fallen in on itself, and when you can grab the bone and it will pull clean out of the meat, then it's done. May be 185, may be 200. The built-in pop-up pork butt timer is your best gauge.

Keri C, still smokin' on Tulsa Time

 

[Guest]

I usually pull mine when all the beer is gone..

 

[Kevin Thomas]

I usually take mine to 200 and have never had problems with it being dry

 

[Dan Kuhn]

Yup - what them guys up there said. I have pulled at any temperature from about 182 (remember, in the rest you get at least 5 or so degree rise!!!!!) to 205. I have not noticed any appreciable reduction in the interior fat at any temperature in that range. All have been juicy and taste incredible.

I am assuming a typo in your original post (150? you mean 185?) cause if not then be VERY afraid of finishing at 150!!!!!!!

I ain't as good Keri and Craig yet so I still use at least my Thermapen along with the "wiggle on the bone" test (WOW that sounds kinda dirty.

) but they are right, every time I pull the butts off the fire anywhere in that range above the bone always separates with little or no work.

Dennis - you will love this place. I have learned so much that I feel almost like real live cook!!!!!! Enjoy.

 

[Ron Bullock]

I usually don't probe my Butts..but 2morrow I have a 6-pound Butt that I'm gonna do overnight, so I'll probe her with my Maevrick and take her to 190 or when she gets tender enough to pull apart...Which ever comes first...

Ron

 

[Clark "Harbormaster" Hodgson]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mike t:
I usually pull mine when all the beer is gone.. </div></BLOCKQUOTE>

That would be the Wisconsin temp probe mod?

So many possible responses, so little time....