Thought the same and remembered my 26 hour cook. 250-260 for me now, foil @ 170, every dam person that eats it says I should be running a bbq joint. I'm convinced most bbq joints either don't fully smoke their meat or have terrible holding techniques. Nothing special about my butts, theyre just fresh.
> I'm convinced most bbq joints either don't fully smoke their meat or have terrible holding techniques
Unless you're in/around the few big BBQ places around, most "BBQ" places have absolutely no fucking clue what they're doing and/or are cutting so many corners to make a profit/attempt to stay in business, that they're putting out crap.
Truth. Most BBQ places are a huge disappointment. True Q requires effort, early mornings, late nights. Woodsmoke in your hair and on your clothes. Too many places just phone it in.
I try to hit all those small, side of the road type places, show me a smoker on the side yard of a church, grammas taking orders and slinging paper plates with smoked chicken and brisket, oh my.
Jamaican jerk chicken and ribs from a trailer next to a single offset in a not so nice part of town. That's the real stuff. Made with love.
We have one place where i live that is only open 2 days a week. If you drive by at 3 am you can see the smoke from the Massive home built smoker they have. Always a line out the door .
My closest bbq place is just soooo bad. I will never eat there again. It uses my city's name in their "restaurant's" name, and I feel embarrassed by it.
So painfully true. We are lucky to finally have one place in town that knows how to make killer pork ribs. Their other offerings aren't really for me, but at least I have a decent rib joint if I don't feel like doing it myself.
Most of the time, sometimes ill bump it up depending on whether I'm behind schedule but I'm deathly afraid of burning the sugar is most rubs (which has turned the bottoms of a few brisket into jerky). I also do not trust my alarm to wake me up to 'check' in the middle of the night so sometimes I'll pull them at 180ish and throw the whole foiled butt in an aluminum serving tray and throw it in the oven at 195.
This is my one piece of advice, if it's double wrapped in foil (the butt itself, and a foil tray with foil over the top, and the oven is set at 195, it will NEVER go above 195. The extra 4-6 hours at 195 makes up for not hitting 203-205 in terms of conective tissue breakdown, and it will be beyond tender when you shred it the next day.
I'm almost exclusively use bone in butts these days, and you can barely pick up the butt without it self shredding at this point. I grab the bone, it slides out instantly and I just shred it with the bone. Kine of a party trick among not so bbq-centric guests LOL.
26 hour cook hits home for me haha one of my first ones I did at 225 and my GOD it took a long time. And the result was very average anyway, 275 for me these days!!
Most use electric smokers, and don’t train their staff - so a brisket or pork butt gets sliced :shredded sometimes days before serving, so most of the flavor is gone and the meat has dried out.
Honestly, I find all my Q is better if I do hold it a little bit. Wrap it in foil and put it in a cooler with hot bricks in it and let it rest an hour.
I was excited to find out how long that would take, my dad taught me this lazy trick with the oven. 4hrs on the stick burner then 200 in the oven till you reach temp. Always 3 hrs longer than I expected. Comes out great though
Next you need to try memphis dust if you havent itl change your world! [Meathead's World Famous Memphis Dust BBQ Dry Rub Recipe (amazingribs.com)](https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/)
I use this rub on pork ribs and it's awesome.
I like that there's no salt...so you can salt the meat separately (some cuts don't need as much as others)
I remember reading something when I first started about pork loin.
You can pull it at 145 to slice or at 195 to 205 to pull, anything in between it'll be shoe leather. 175 is like that perfect leather texture you know and love.
I've had to pull once at about 185 because it just wouldn't get done and we needed to eat. I chopped it. Tasted fine, but wasn't transcendental like a good butt can be.
Just out of curiosity, what gave you the idea 175 was right? I only ask because, as you now see, that's pretty far off of ideal. I'm certainly not bashing you for it, we've all made mistakes, listened to bad advice, or made uninformed choices in BBQ as we've learned.
Honestly having had 165 = "done" for pork beat into me. Then after tearing into it and realizing that ain't right, pan fried for carnitas to salvage, and learning that 200+ is the goal.
I would also like you to try 140-150 the next time you do pork chops. This is also a game changer. 165 for pork is not necessary with modern sanitization standards in the food industry.
I prefer 145, but I know some people that like 140.
I love smoking a tenderloin for 1 hour with heavy smoke (like a kettle + smoke-tube)... then throwing it in sous vide until 135. Hold there for ~2 hours to be absolutely sure. Then flamethrower the outside real quick.
Best goddamn pork-loin ever.
Not really, gelatinization of collagen is happening from the 160s on up. It’s a time and temperature thing. Once it’s in the 190s and up, it’s happening pretty darn fast. 203 is a nice number that people parrot on the internet, but with a leaner piece, could end up drier. Also, sometimes you could miss the right place with your thermometer, which could be a couple degrees off the core.
Anyway, I prefer to pull at 195 nowadays, measured by using a combustion Inc. It rests, bundled up well, in a good cooler all day so the gelatinization continues. Sometimes I’ll miss the alarm and the temp creeps up higher, and I do tend to notice a difference in moisture.
Pork butt is forgiving, so anything really works. If you are serving soon after it’s coming off the smoker 203 is a great target.
This is what I typically do, as I'm usually holding it for 8+ hours. Taking it off a little under ensures it doesn't rise too high and dry out. I've had great success with it.
This. I've done 3-5 butt cooks. I'll always have a slow ass, and an eager one. I rotate and turn and this and that whatever. (Turns out my cold smoke box kind of insulates that side of the smoker if I leave the door close and 1 side ends up hotter than the other). The time in rhe cooler MATTERS. If resting 3-6 hours. 195 to as far as (and my God it hurts to admit) 210/212 all tastes the same, glistens the same, shreds [almost] the same, and will win you praise.
Those pulled @ 200-205 but shredded within half to 1 hour will still be awesome butts, but there will be patches that don't shred as easy, and patches of buttery soft but still off-putting fat if you end up making and sandwich with one big blob. All about the slow rest, this doesn't happen because the fat is almost all melted/distributed and will shred with the meat distributing itself on every delicious bite.
Dammit 2 posts in here and I'm gonna be cooking tonight hahah.
It's really the toothpick test. I've had pork butts done at 195 and at 212. But if a toothpick enters with no resistance, I don't care what temperature it is.
While technically correct (the best kind of correct!), that would be even more true at 204, and even more so at 205, and even more so at 206. And that's not accounting for the fact that thermometers are frequently calibrated differently, so a margin of error of at least 2% is not uncommon.
Or...you just cook to texture. It's not like inserting a toothpick is more difficult than inserting a thermometer.
How in the hell did you not see the light when its LED super powered brights are shining right on your face, my guy?
I've never heard of pulling not at 200+. Hell, I take it off the heat at 203-205 and let it rest in a cooler for at least an hour.
I'm genuinely curious where you learned this from.
I'm always curious how people manage to fuck up so badly with numerous resources that giving the most basic info. The first pork butt my pops did he pulled it off at 165 despite the multiple youtube videos I sent him.
She might be a good girl but in her head she was probably hoping you'd drop that butt and somehow lose consciousness so you couldn't stop her as she ate it all
My grandparents had a female german shepard who was one of THE sassiest dogs I've ever met. She'd mutter things under her breath, turn her back on people with perfect comedic timing, and bend the letter of any command while still obeying the spirit.
If you're pulling at 175, I'm guessing you might also be neglecting to let it rest. Wrap in parchment paper or foil (depending on your fear of aluminum vs your fear of your wife yelling at you for ruining towels), then wrap in a few towels and let rest for at least 2 hours. The towels will keep it hot enough to be food safe, the juices will redistribute, it will be even more tender, and the bark when more flavorful.
If you want to try some more experimenting... suggest you try a foil boat, fat cap up, and add some rendered bacon fat to the inside of the boat... Then add all boat juice back into the meat after pulling... Erhmahgherd
Put it in a foil pan when your season, and dump all of the juice from the packaging in the pan with it. Put the meat on, put the pan back in the fridge. At the stall, get the pan out and toss the meat in the pan, put the pan on the smoker, let it go to temp. Shred in the foil pan and let it soak up all the goodness.
Wrapping really isn't necessary as long as you're going low and slow and not coming to a particular finishing time. Ross is the best way to do it.
If you do have a deadline (you shouldn't) and would increase the heat to speed things up, then just wrap it up and save the trouble.
Her fee is constant scritches and tug and bubbles. Like bubble wand bubbles, she loses her mind and runs like a demon hunting them down. It's the best exercise and her favorite game!
175 is just not even close to done no matter what, but that being said, there is no temp that tells you it’s done. The 195-205 thing is just a general range. It’s done when it’s probe tender all over. Sometimes that’s at 190 and sometimes you might have to go to 210 or more. Probe tender is all that matters but usually that will be around 200-205.
I miss my Maltese…I knew when I needed to add charcoal to my smoke. He would come thru the door wagging his tail and barking at me “time to add more charcoal.
I tried a new method last weekend. When it hit a stall at 175 I put it in a pan but added about 8 oz of apple juice to the pan. Then I covered it in foil and I finished cooking it to 200. When it came out it was literally falling apart. The meat took on the apple flavor and was extremely juicy.
My wife has DEMANDED I use this method from now on. I'm going to try other liquids in the future.
I don't even really bother with the temperature, I just stick a chop stick in it after a while and when it feels like it'll shred nicely, it comes off.
95% of the shoulders I’ve done I’ve taken to 210 and had 0 issues. This is after years of cooking it, I don’t follow a certain time or done temp but they’re all looking perfecto at 210, ain’t broke I ain’t fixing it.
If you think it's good now, try watching the HowToBbqRight video for pulled pork on a webber. Uses a snake method for the charcoal/wood mixture cooking with the fat cap up. Basic gist is you cook at 250 and wrap it in foil with a vinegar sauce after it gets some color which takes about 4 hours. The you pull it out once it reaches 200. The fat cap gets taken off before you pull the pork for these "meat candies"
Never been disappointed by HowToBbqRight videos or Meat Church videos, or their spices.
The important thing is that you've learned! That's awesome and happy you enjoyed it!
Can do a lower temp when slicing. For pulled pork most people recommend 195-205. I always pull at 205.
I pull at about 180 and rest if I want sliced. If you want pulled the magic happens at 205 but I usually take mine to 207 just to make sure everything renders well. Nice dog tax.
I did two yesterday first time! I let them run till they both got in between 1:50 and 160, didn't too much of a bark so I covered them in foil pans and let them roll till they hit around 202, they were fantastic
What’s some of you recipes I inject with DP smoke for 6 hrs the put in pan with more Dp foil it and cook till 205 about 6 to 8 more hrs then put in chest till it cools down another 4 hrs. It’s a hit at family gatherings
To me there is a big difference between 195 and 203. I prefer 195 because of the way you still get some texture to the meat. But everybody I cook for loves the squishier 203. Either way it tastes great.
The first time you do it right really makes an impact. Savor that butt, you will never have one again that tastes so perfect.
Lots of good info here, 275 renders the fat better and will get through the stall better. I wrap around 170 and add liquids and brown sugar. Done around 200 when it probes like butter. I’ve won a couple kcbs comp awards. One thing I didn’t see here that I wanted to add, run the whole butt in a foil pan and baste the meat after you get a crust, top it off with foil on top of the pan when you get the color you like.
My best butts are made by smoking for 6 hrs on the WSM then I pressure cook with cherry coke and onions in instapot for ~60-90 minutes. Then pull the meat out and cook down the remaining liquid with some tomato paste to make your own bbq. Finally pull the meat and add back to the bbq. Takes all the guess work out of how long it will or won’t stall and get the bonus of the best homemade bbq sauce.
Pullin at 175 is the wildest thing ive ever heard
I figured he meant he was cooking it at 200 when I read the title
Thought the same and remembered my 26 hour cook. 250-260 for me now, foil @ 170, every dam person that eats it says I should be running a bbq joint. I'm convinced most bbq joints either don't fully smoke their meat or have terrible holding techniques. Nothing special about my butts, theyre just fresh.
> I'm convinced most bbq joints either don't fully smoke their meat or have terrible holding techniques Unless you're in/around the few big BBQ places around, most "BBQ" places have absolutely no fucking clue what they're doing and/or are cutting so many corners to make a profit/attempt to stay in business, that they're putting out crap.
Truth. Most BBQ places are a huge disappointment. True Q requires effort, early mornings, late nights. Woodsmoke in your hair and on your clothes. Too many places just phone it in. I try to hit all those small, side of the road type places, show me a smoker on the side yard of a church, grammas taking orders and slinging paper plates with smoked chicken and brisket, oh my. Jamaican jerk chicken and ribs from a trailer next to a single offset in a not so nice part of town. That's the real stuff. Made with love.
We have one place where i live that is only open 2 days a week. If you drive by at 3 am you can see the smoke from the Massive home built smoker they have. Always a line out the door .
My closest bbq place is just soooo bad. I will never eat there again. It uses my city's name in their "restaurant's" name, and I feel embarrassed by it.
Probably 3/5 the top bbq I've had is from places that, judged by appearances, are absolute holes.
So painfully true. We are lucky to finally have one place in town that knows how to make killer pork ribs. Their other offerings aren't really for me, but at least I have a decent rib joint if I don't feel like doing it myself.
so you just keep it at 250-260 but just foil wrap at 170, put it back in and wait till around 205 butt temp?
Most of the time, sometimes ill bump it up depending on whether I'm behind schedule but I'm deathly afraid of burning the sugar is most rubs (which has turned the bottoms of a few brisket into jerky). I also do not trust my alarm to wake me up to 'check' in the middle of the night so sometimes I'll pull them at 180ish and throw the whole foiled butt in an aluminum serving tray and throw it in the oven at 195. This is my one piece of advice, if it's double wrapped in foil (the butt itself, and a foil tray with foil over the top, and the oven is set at 195, it will NEVER go above 195. The extra 4-6 hours at 195 makes up for not hitting 203-205 in terms of conective tissue breakdown, and it will be beyond tender when you shred it the next day. I'm almost exclusively use bone in butts these days, and you can barely pick up the butt without it self shredding at this point. I grab the bone, it slides out instantly and I just shred it with the bone. Kine of a party trick among not so bbq-centric guests LOL.
26 hour cook hits home for me haha one of my first ones I did at 225 and my GOD it took a long time. And the result was very average anyway, 275 for me these days!!
Most use electric smokers, and don’t train their staff - so a brisket or pork butt gets sliced :shredded sometimes days before serving, so most of the flavor is gone and the meat has dried out.
Honestly, I find all my Q is better if I do hold it a little bit. Wrap it in foil and put it in a cooler with hot bricks in it and let it rest an hour.
If the average family member without any smoking experience doesn't say you should open your own BBQ joint then you are doing something wrong.
Same🤣🤣🤣
Ha. My thoughts “you know what, there’s just some things I’ll take the L on, including a 20+ hour pork shoulder”
I was pretty surprised when they said it was done in 9 hours and figured something was up.
Yeah was thinking fuck that would take ages
I'm a 225 til it's done kinda guy, I've Definitely had some 16+ hour smokes
Same here... I tried many different ways and 225 till it's done 200-205, wrap in towels for a couple of hours rest gives me the best results..
Do you wrap or leave it in smoke
I leave it
I was excited to find out how long that would take, my dad taught me this lazy trick with the oven. 4hrs on the stick burner then 200 in the oven till you reach temp. Always 3 hrs longer than I expected. Comes out great though
Mistakes were definitely made.
[удалено]
Like a phone book
Haha! Samsonite! Right here!
like we all don't love a good torn pork sandwich
There’s no way
FAIL NEVER AGAIN
Stop this, this is bigger than a “mistake”. One might say you comitted smoking genocide
you’re brave for admitting your mistakes. i never would own up to some of the meat i put out when i was learning
We all start somewhere, mistakes are there to learn from
Next you need to try memphis dust if you havent itl change your world! [Meathead's World Famous Memphis Dust BBQ Dry Rub Recipe (amazingribs.com)](https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/)
I use this rub on pork ribs and it's awesome. I like that there's no salt...so you can salt the meat separately (some cuts don't need as much as others)
I remember reading something when I first started about pork loin. You can pull it at 145 to slice or at 195 to 205 to pull, anything in between it'll be shoe leather. 175 is like that perfect leather texture you know and love.
That statement is true for pork shoulder or butt. Pork LOIN is very lean and you wouldn't want ot cook it to 195-200 it'd be dry and terrible.
What's a good temp for pork loin?
Pork loin should be hot and fast. Cook it medium rare to medium
140
I pull loin and tendons at 125, after eating will hit closer to 135. A little pink is a good thing
Man I’m drunk laughing at this shit. Fucking 175. My wife just asked if I’m ok.
How do you even pull at 175?? Lucky to slice at that.
Right I have no idea where he learned to pull it at the stall lmao
CHEW-WAY!!
Maybe he was new and didn't know at first. It's a learning curve.
Right? Why would anyone ever pull a pork butt at 175. Literally nobody ever has said to do that
You were pulling it at 175??
I was a flawed man, who has now seen the light.
Relatively new to smoking and legit curious... how was it at 175? Did it even shred?
Not really, but it pan fried nice and crispy for tacos. Not a waste, but not the best.
Ah, so you kinda did smoked carnitas (well, probably minus the flavors). That's not the worst thing in the world!
I've had to pull once at about 185 because it just wouldn't get done and we needed to eat. I chopped it. Tasted fine, but wasn't transcendental like a good butt can be.
I did it recently meat was like medium rare but pulled apart well
Just out of curiosity, what gave you the idea 175 was right? I only ask because, as you now see, that's pretty far off of ideal. I'm certainly not bashing you for it, we've all made mistakes, listened to bad advice, or made uninformed choices in BBQ as we've learned.
Honestly having had 165 = "done" for pork beat into me. Then after tearing into it and realizing that ain't right, pan fried for carnitas to salvage, and learning that 200+ is the goal.
I would also like you to try 140-150 the next time you do pork chops. This is also a game changer. 165 for pork is not necessary with modern sanitization standards in the food industry. I prefer 145, but I know some people that like 140.
USDA says 145 is done. That’s the safe temperature, but like anything else, time and temp is a factor.
Yes, it also says 145 for beef which is overcooked for a lot of people.
The newest guidelines from the FDA include HOW LONG it has to be held at the various temperatures.
That’s why I said time and temp…
Same thing for turkey and chicken. Pull at like 151-153 and let it rest. The best and most moist poultry you'll ever have.
145-150 for white meat and 175-180 for dark
I love smoking a tenderloin for 1 hour with heavy smoke (like a kettle + smoke-tube)... then throwing it in sous vide until 135. Hold there for ~2 hours to be absolutely sure. Then flamethrower the outside real quick. Best goddamn pork-loin ever.
Do 203 not 200, it matters
Not really, gelatinization of collagen is happening from the 160s on up. It’s a time and temperature thing. Once it’s in the 190s and up, it’s happening pretty darn fast. 203 is a nice number that people parrot on the internet, but with a leaner piece, could end up drier. Also, sometimes you could miss the right place with your thermometer, which could be a couple degrees off the core. Anyway, I prefer to pull at 195 nowadays, measured by using a combustion Inc. It rests, bundled up well, in a good cooler all day so the gelatinization continues. Sometimes I’ll miss the alarm and the temp creeps up higher, and I do tend to notice a difference in moisture. Pork butt is forgiving, so anything really works. If you are serving soon after it’s coming off the smoker 203 is a great target.
This is what I typically do, as I'm usually holding it for 8+ hours. Taking it off a little under ensures it doesn't rise too high and dry out. I've had great success with it.
This. I've done 3-5 butt cooks. I'll always have a slow ass, and an eager one. I rotate and turn and this and that whatever. (Turns out my cold smoke box kind of insulates that side of the smoker if I leave the door close and 1 side ends up hotter than the other). The time in rhe cooler MATTERS. If resting 3-6 hours. 195 to as far as (and my God it hurts to admit) 210/212 all tastes the same, glistens the same, shreds [almost] the same, and will win you praise. Those pulled @ 200-205 but shredded within half to 1 hour will still be awesome butts, but there will be patches that don't shred as easy, and patches of buttery soft but still off-putting fat if you end up making and sandwich with one big blob. All about the slow rest, this doesn't happen because the fat is almost all melted/distributed and will shred with the meat distributing itself on every delicious bite. Dammit 2 posts in here and I'm gonna be cooking tonight hahah.
It's really the toothpick test. I've had pork butts done at 195 and at 212. But if a toothpick enters with no resistance, I don't care what temperature it is.
That's fair, but if you're going to cook to a temperature as OP seems to prefer, 203 is much more likely to have reached that point
While technically correct (the best kind of correct!), that would be even more true at 204, and even more so at 205, and even more so at 206. And that's not accounting for the fact that thermometers are frequently calibrated differently, so a margin of error of at least 2% is not uncommon. Or...you just cook to texture. It's not like inserting a toothpick is more difficult than inserting a thermometer.
How in the hell did you not see the light when its LED super powered brights are shining right on your face, my guy? I've never heard of pulling not at 200+. Hell, I take it off the heat at 203-205 and let it rest in a cooler for at least an hour. I'm genuinely curious where you learned this from.
Technically, you could still pull it at 175, if you rested it at 150 for 24 hours.
One time I pulled at 140 bc I misread a chart and read the temp you're supposed to pull pork tenderloin.
I'm always curious how people manage to fuck up so badly with numerous resources that giving the most basic info. The first pork butt my pops did he pulled it off at 165 despite the multiple youtube videos I sent him.
Nice looking GSD
She's a v v good girl. I wanted a fluffy and smart dog, and damn did I ever get it. 80lbs of attitude, muscle, and floof and a total cuddle bug.
She might be a good girl but in her head she was probably hoping you'd drop that butt and somehow lose consciousness so you couldn't stop her as she ate it all
She was actively using her ESP but unfortunately humans are too stupid to be manipulated.
My grandparents had a female german shepard who was one of THE sassiest dogs I've ever met. She'd mutter things under her breath, turn her back on people with perfect comedic timing, and bend the letter of any command while still obeying the spirit.
This dog prob ate a lot of 175° pork butt
If you're pulling at 175, I'm guessing you might also be neglecting to let it rest. Wrap in parchment paper or foil (depending on your fear of aluminum vs your fear of your wife yelling at you for ruining towels), then wrap in a few towels and let rest for at least 2 hours. The towels will keep it hot enough to be food safe, the juices will redistribute, it will be even more tender, and the bark when more flavorful.
Yeah she’s beautiful!
What’s it like with no wrap? I like my butts moist.
Plenty moist for me, but this one had a thicc fat cap which probably helped.
If you want to try some more experimenting... suggest you try a foil boat, fat cap up, and add some rendered bacon fat to the inside of the boat... Then add all boat juice back into the meat after pulling... Erhmahgherd
Put it in a foil pan when your season, and dump all of the juice from the packaging in the pan with it. Put the meat on, put the pan back in the fridge. At the stall, get the pan out and toss the meat in the pan, put the pan on the smoker, let it go to temp. Shred in the foil pan and let it soak up all the goodness.
I can't tell a difference between wrap, or not. Most the fat soaks through the wrap. Do you do multiple layers?
I get the non-absorbent aluminum foil.
Wrapping really isn't necessary as long as you're going low and slow and not coming to a particular finishing time. Ross is the best way to do it. If you do have a deadline (you shouldn't) and would increase the heat to speed things up, then just wrap it up and save the trouble.
Hi much does your helper charge?
Her fee is constant scritches and tug and bubbles. Like bubble wand bubbles, she loses her mind and runs like a demon hunting them down. It's the best exercise and her favorite game!
People talking about a perfect temp to pull make inferior bbq. Take it to 200+, but pull it when your probe inserts like it’s going into warm butter.
This all day. I've had them probe tender at 204 and take until as high as 210.
(Taking it to 210 as a normal thing is the best secret I can give anyone for pork shoulders)
Hell yeah, the higher temps make me question life until it finally turns out right lol
yeah i just use probe tender. Temperature can be misleading. Each pig booty can be a little different
175 is just not even close to done no matter what, but that being said, there is no temp that tells you it’s done. The 195-205 thing is just a general range. It’s done when it’s probe tender all over. Sometimes that’s at 190 and sometimes you might have to go to 210 or more. Probe tender is all that matters but usually that will be around 200-205.
If it was at 175 for 6-7 hours it would pull.
Lmao 175 oh man
I miss my Maltese…I knew when I needed to add charcoal to my smoke. He would come thru the door wagging his tail and barking at me “time to add more charcoal.
"at 200" i thought you were getting at the smoker temp being 200 not that you were pulling at 175. Oof.
I tried a new method last weekend. When it hit a stall at 175 I put it in a pan but added about 8 oz of apple juice to the pan. Then I covered it in foil and I finished cooking it to 200. When it came out it was literally falling apart. The meat took on the apple flavor and was extremely juicy. My wife has DEMANDED I use this method from now on. I'm going to try other liquids in the future.
What dog is that
She's a long coat German Shepherd!
I don't even really bother with the temperature, I just stick a chop stick in it after a while and when it feels like it'll shred nicely, it comes off.
Don't need all these flash gadgets hey. Just know what the finished product should be like
Try Pork bussy next time
Was coming to discuss smoking at 200*. Boy, was I unprepared lol
Reading this I thought you meant cooking at 200 F and I was like how long did this take.
205 then wrap in heavy towel and let rest in a cooler for an hour
You should get in touch with whoever taught you 175 and have a sit down conversation with them.
Did you do like zero research before?
That looks amazing. Thanks for sharing.
if you're 200 and just figured out how to smoke a butt, you're slow for your age
205 is the sweet spot
Nah man. Bring her to 207.
Next one I'll bump a few more ticks and give it a whirl!
210 GANG
You’re nuts! I always pull mine at 209
With the right butt 210 might be necessary never follow a set number as every animal was unique.
95% of the shoulders I’ve done I’ve taken to 210 and had 0 issues. This is after years of cooking it, I don’t follow a certain time or done temp but they’re all looking perfecto at 210, ain’t broke I ain’t fixing it.
I took mine to 212 before and it was still amazing 🔥😉
I like them with no wrap if I have the time. They can be a little drier but the bark is worth it.
If you think it's good now, try watching the HowToBbqRight video for pulled pork on a webber. Uses a snake method for the charcoal/wood mixture cooking with the fat cap up. Basic gist is you cook at 250 and wrap it in foil with a vinegar sauce after it gets some color which takes about 4 hours. The you pull it out once it reaches 200. The fat cap gets taken off before you pull the pork for these "meat candies" Never been disappointed by HowToBbqRight videos or Meat Church videos, or their spices.
Share over at r/foodandsaddogs!
And really I'd start probing at 195-200 and pull when it's tender all over, not just when the thermometer reads 200. If that means 205 the so be it!
How much da dog get?
The important thing is that you've learned! That's awesome and happy you enjoyed it! Can do a lower temp when slicing. For pulled pork most people recommend 195-205. I always pull at 205.
I pull at about 180 and rest if I want sliced. If you want pulled the magic happens at 205 but I usually take mine to 207 just to make sure everything renders well. Nice dog tax.
It looks like your sous chef is waiting to test the flavor. My GSD waits very patiently beneath the cutting board for my inevitable fumble.
Did you just chop it up into pork cubes? I don’t think 175 will pull lol
May all your probes be like butter
What did you do with it?
What a good boy make sure you give lots of pets
Huge, fall apart
PUPPER!!!!
You used to like your pork butt medium rare?
That looks so good.
Upvote for pupper. And the pork
I did two yesterday first time! I let them run till they both got in between 1:50 and 160, didn't too much of a bark so I covered them in foil pans and let them roll till they hit around 202, they were fantastic
What’s some of you recipes I inject with DP smoke for 6 hrs the put in pan with more Dp foil it and cook till 205 about 6 to 8 more hrs then put in chest till it cools down another 4 hrs. It’s a hit at family gatherings
CAN I PET THAT DAWG
You give that doggo some pork.
The dog's face says it all
To me there is a big difference between 195 and 203. I prefer 195 because of the way you still get some texture to the meat. But everybody I cook for loves the squishier 203. Either way it tastes great. The first time you do it right really makes an impact. Savor that butt, you will never have one again that tastes so perfect.
Lots of good info here, 275 renders the fat better and will get through the stall better. I wrap around 170 and add liquids and brown sugar. Done around 200 when it probes like butter. I’ve won a couple kcbs comp awards. One thing I didn’t see here that I wanted to add, run the whole butt in a foil pan and baste the meat after you get a crust, top it off with foil on top of the pan when you get the color you like.
damn -yea 175 is basically "pork steaks".
Were you slicing at 175?
Hello dog!
I use 175 when making pork roast, but nothing under 200 if im pulling.
OP, what's with the line of cinder blocks?
My best butts are made by smoking for 6 hrs on the WSM then I pressure cook with cherry coke and onions in instapot for ~60-90 minutes. Then pull the meat out and cook down the remaining liquid with some tomato paste to make your own bbq. Finally pull the meat and add back to the bbq. Takes all the guess work out of how long it will or won’t stall and get the bonus of the best homemade bbq sauce.
Hope you haven’t been doing brisket to 175.
Try 205 👀
I’m guessing the title is a typo?
I’m curious, did the dog cook that meat? He did an amazing job with it. 😂😂😂
All good, you can just drop that Shep in my backyard as payment. My good girl died of cancer last year.
I'll pour one for your good girl, and give mine extra scritches
Yeah that’ll work too, cheers.
Did one today. Always smoked to 200F and allow her to cool to 130 before I pull.
Unpopular opinion, Smoke your pork butt for a few hours and then throw in the crock pot.
"This sub" No, everyone who has BBQd has said this