Meatman 72 Pulled Pork

[meatman72]

Does 20 degrees finish temp. make that much difference? I think it does ,here's why. First of all I have a barrel grill About 30 inches ,plenty  big for me but being on fixed income and starting this wonderful hobby too late to buy a Cadillac smoker I use this barrel which does very well but at times I am really working hard to keep low temps without losing it ,the temperature that is LOL. Any way I had two 8 pound boneless butts on the smoker the one farthest away from the heat I had my probe in .All was going really pretty good And I got a brain storm ." I can finish them in the house ,in the oven ". So at 160 degrees internal both pieces I wrapped them and got them into the oven . Oven set at 250 degrees after about an hour or so the top butt (one on top shelf one on shelf below , the top one the juices was escaping and the kitchen was filling with smoke ,OMG! NOOOOOO! I noticed the internal temp 170 ,I have to get them out the oven , so my desired 190 degrees internal was never reached. Here's the results , It looked and tasted really good but I think because it didn't get the 190 degrees it didn't  break down like it was suppose to and I had to work at getting it all in small pieces .I'm thinking , it had to be that 20 degrees difference .Next time It's staying on the smoker until it reaches 190 . So that's my story . I did get a lot of compliments on the pork so it wasn't all a flop. 

 

[b-one]

I have never pulled a butt below 200 after my first. I suggest you look for a Weber kettle they can normally be found pretty cheap if you patient and burning a snake in there can get you consistent temps for a good amount of time. I also don't mind cooking a butt 300*+ either they cook really well still tender and juicy. Also if you buy those aluminum pans by the case there much cheaper and less likely to leak,I just hope I out live my case of pans but if I don't it won't matter anyways!

 

[SmokinAl]

Yep, what B said, the magic number for a butt is between 200-205.

Al