Pulled Pork

Discussion in 'Pork' started by vetmp, Sep 17, 2013.

  1. Hey y'all!! Been a while since I have popped my head in and said hello or asked a question but I am in a spot where I need some advice. I just recently got an Oklahoma Joe Long Horn Offset Smoker. I have been using a Smoke Hollow No. 6 LP Gas Smoker. My rule of thumb was always take my pork to an IT of 205 in order to ensure that I was able to pull it easy. I've been seeing in different places that people take their pork out at 195 and pull it then or they take it to a minimum 205 then pull it so, I guess what I;m asking is this, what do y'all recommend. Should I stay tried and true at 205 or is there another method/temp that I should shoot for?


  2. I take my butts out around 200* then foil & wrap in towels in a cooler to rest. I try to give it at least an hour but I have held them that way for up to 5 hours & they were still piping hot when I took them out to pull. I like to take my picnics a few degrees higher due to all the extra connective tissue in them...
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Folks that pull at 195*F tend to like their pork a bit chunkier. Some find going to 205*F with a rest is too mushy. Pulling at 200*F with a rest, it will go to 205*F, is in between and what I like. If you are happy with the result at 205*F, there is no reason to change a thing and disregard what others are doing...JJ

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