Pulled pork did not pull

Discussion in 'Pork' started by diesel578, Oct 10, 2011.

  1. diesel578

    diesel578 Newbie

    Smoked my first pork butt last weekend. Flavors and smoke was great. brined the pork over night. Dry rubbed and smoked with apple wood for 5.5 hrs. Pork was moist and tender but need to be sliced would not pull with hands or fork.

    Can someone help shed some light as to why?

    thanks!
     
  2. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    What was the internal temp?

    Pork pulls at 205°

    TJ
     
  3. diesel578

    diesel578 Newbie

    185
     
  4. Sounds like you cooked by time, instead of temperature.  I usually take mine to 200-205 degrees (foil at 165-180 degrees), and then put into a cooler for a couple more hours.
     
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yea if you bring that internal temp up to 195+ then it will pull like a dream. I usually pull mine out around 200 and then I let it rest in the cooler with foil and towels for a few hours.
     
  6. diesel578

    diesel578 Newbie

    ill give that a try next time. thanks for the input.
     
  7. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Looks like you got your answer!

    Todd
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yep that was easy!
     
  9. diesel578

    diesel578 Newbie

    do you guys leave the fat cap on or trim it down? I removed it completely.
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I remove it, but put all the fat on a rack above the butt so it drips on it & bastes it throughout the whole smoke.
     
  11. 5.5 hrs for a butt is too quick. Sounds like you pulled it while it was in its stall.

    Patience is a virtue when it comes to low and slow cooking. Like the others said 205 is the ideal temp for pulling.

    When you can slide the bone out effortlessly, it is ready.
     
  12. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Yup, I had a 3 pounder take 13 hours a couple of weeks ago, and that was to get to 195* I like to take it to 200, then rest in foil for about an hour in a dry cooler.
     

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