Another try

Discussion in 'Messages for All Guests and Members' started by bbq-buckeye, Jan 29, 2014.

  1. bbq-buckeye

    bbq-buckeye Newbie

    I'm gonna try to attempt pulled pork for the Super Bowl last attempt I used a pork roast it didn't come out that great it didn't pull like it was supposed too but the flavor was great
     
  2. I would imagine a roast would pull the same a butt. As long as the internal temp was 195 - 205. 
     
  3. I always go with a picnic, bone-in, seems to have more flavor. Smoked around 225 for 12 hours. I leave the skin on and placed down to insulate the meat. Don't pull it out until you can stab it with a fork and do a full twist without any resistance. I like to dry rub and spray with apple cider vinegar every few hours. Turns out moist and delicious every time.
     
  4. johnnie walker

    johnnie walker Smoking Fanatic

    Like Haughtcm, said. The internal temp needs to be at least 195* (preferably 205* IT) for it to pull apart good.
     
  5. raastros2

    raastros2 Smoking Fanatic OTBS Member

    usually 1-1/2 to 2 hours/pound
     

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