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Pulled Pork Question

 
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brewsterb
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Joined: 03 Jul 2011
Posts: 29
Location: Calgary, AB Canada

PostPosted: Sun Jul 29 12 3:17 am    Post subject: Pulled Pork Question Reply with quote

Quick question, I am smoking a couple of 9lb Boston Butts on my Smokin Pro w/side firebox and was wondering if I should leave them on until they reach a temp of 190 degrees or do I pull off at a temp of 165 degrees, wrap up in HD foil and put back on grill until 190 like I do for my briskets? Any help would be appreciated.
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NAVET
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Joined: 20 Aug 2010
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Location: Vienna, Mo

PostPosted: Sun Jul 29 12 3:26 am    Post subject: Reply with quote

Ask a loaded question and you'll get a loaded answer.
I pull mine at 205 internal and wrap them in foil then a couple towels. BUT I have wrapped them in foil and put them in a pre-heated oven that I turned off before I put them in. I have pulled them, wrapped in foil and then in towels and put in a cooler to set. I haven't wrapped in foil and put them back on the smoker however.
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DrunkPlumber
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PostPosted: Sun Jul 29 12 3:34 am    Post subject: Reply with quote

I did that. Once. Turned my bark to mush. Embarassed
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BluDawg
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PostPosted: Sun Jul 29 12 4:05 am    Post subject: Reply with quote

Just cook it until the bone slides out, foil, rest, pull and eat. Cool
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NAVET
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Joined: 20 Aug 2010
Posts: 241
Location: Vienna, Mo

PostPosted: Sun Jul 29 12 4:49 am    Post subject: Reply with quote

There is more than one way to handle your butt. Very Happy
Each works out well I am sure. Try handling your butt each way and see which one you like more.
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jonobacon
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Joined: 14 Jun 2012
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Location: San Francisco Bay Area, CA

PostPosted: Sun Jul 29 12 5:21 am    Post subject: Reply with quote

I have only cooked pulled pork once (two 8lb butts) but I pulled it off at 190 (it might have been closer to 195) and then let it rest in a cooler, wrapped in towels for an hour. The meat was lovely and tender. Smile

I didn't use any foil (other than wrapping them in foil and then towels to rest).
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