Pulled pork

Discussion in 'Pork' started by kfactor, Aug 25, 2013.

  1. kfactor

    kfactor Fire Starter

    Am going to try pulled pork for the first time on my smoker . What's the best cut for it ? And what temp do u guys smoke it at
  2. I use both butts http://www.smokingmeatforums.com/t/135018/smoke-for-tomorrows-meal-mes-30-amnps

    & picnics http://www.smokingmeatforums.com/t/132378/1st-attempt-at-pulled-pork-with-new-amnps-mes/20

    for pulled pork & they both turn out good. The butts have a slightly higher fat to meat ratio than the picnics. The picnics have a stronger pork flavor & mostly have to be taken to a little higher IT because they have more connective tissue thus taking longer to finish. Most would say just use a butt but I am happy with either one  [​IMG]

    I smoke both of them at 225* but some people use a higher temp... I don't use any water in my pan & I don't foil - I like bark too much  [​IMG]
    newsmokeguy likes this.
  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Hi K. Most people use the boston butt and smoke between 225-250. However, there are few 'hard and fast' rules to smoking meat! Keep a god log and change things up each time. You will find what YOU really like. 

  4. kfactor

    kfactor Fire Starter

    Thanks for the feed back guys what I.T do u guys hit to know when it's done and all be using my side fire box .
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Take it 205* if your pulling it. I run my smoker at 265*.
  6. I personally like a little chew to my meat so I'll pull it at 195-200 and let it rest in the foil to finish the job. The meat will always tell you when it's done. A popular thing people tend to do is the toothpick test, where the meat will be done when a toothpick slides in and out easily like going through warm butter

Share This Page