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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,


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.


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