I am confused

Discussion in 'Pork' started by bountyhunter, Apr 19, 2015.

  1. bountyhunter

    bountyhunter Fire Starter

    I have seen this in a video and now on a bbq show on tv. Both people pulled their pork shoulder at 165 to make pulled pork. I was always under the impression that it needed to get over 200 to make good pulled pork. Straighten me out here. I have 50lbs to do in June and if I pull at 165, that would take a lot of the stall out of it.  Help

    H
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nope, never heard of that.... I've heard of folks pulling to foil at that IT, but I've always smoked to 200-205* IT !
     
  3. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Usually when they say they pull at 165 its to wrap in foil and then take to 195-205. If you pull at 165 you will never get pulled pork. The connective tissues don't break down until the 170's-180's. This is why you get the stall.

    Good luck with the 50lbs in June.
     
  4. bountyhunter

    bountyhunter Fire Starter

    I just watched the BBQ pit boys again and he definitely said 165-175 and they are done. In the written instructions it says 180-190 internal. The tv show was "ROAD GRILL" with Mat Dunnegin and he said an hour a pound and 165.

    H
     
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Id recommend that you try one for yourself and see. That will solve it.

    I know i have pulled at 165 and its wont pull. I could chop it but its not tender.
     
    Last edited: Apr 19, 2015
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Not sure on the Matt guy, but just watched a BBQ Pit Boys pulled pork video & they smoked to IT of 195* & wrapped in foil to rest for an hour.... Guessing their final IT was round 200* ! PP has to get to a certain temp as stated by bmudd for the connective tissue to break down & get tender....
     
    Last edited: Apr 19, 2015
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Here's the question...
    Do you believe TV or bmudd.... If you believe TV, why are you here ???????
     
  8. bountyhunter

    bountyhunter Fire Starter

    LOL I believe everything on the internet too.[​IMG] I have had good luck doing it the way you folks recommend so I am not going to mess with a good thing. It was just ironic that I saw this twice within a week.

    H
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Those shows are very misleading and could guide a nooby into a problem.  I enjoy watching the programs to see what idiots they are and how much BS they spread about their methods.

    Do it the right way , have fun and . . .
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Good for you.... I've tried TV recipes and the only ones that seem to work are Alton Browns..... Not all of them, but some...
     
  11. Everyone above is giving great advice. I'll just say I'm glad you stopped in and asked this question now avoiding a disaster when your big cook comes up. 

    Try pulling a butt and both temps and see the results. Then you get to eat twice :D
     

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