• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout






No Pull to Pulled Pork PDF Print E-mail

Hi Dr. BBQ,

I just cooked two 6-pound pork butts for eight hours to a temp of 180 degrees. My smoker was in the 200-225 degree range. After they were done, I placed them both in a heavy roasting pan and covered it tightly with foil and let it rest for an hour. They tasted good but I was disappointed that the meat was a little dry and couldn't be pulled. What did I miss? Aloha,

Jason

Hi Jason,

They just weren't done. Pork butt needs to be cooked to at least 190 and sometimes to 200 internal. You"ll need to probe the meat to test for tenderness to be sure, but 180 isn"t long enough.

Dr. BBQ

Comments (0)

Subscribe to this comment's feed

Write comment

smaller | bigger
security image
Write the displayed characters

busy
 


Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.