Best internal temp for the juciest pulled pork
- Thread starter stout
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Pork Belly
Moderator
Don't worry about temp and cook it until you can stick a finger into it, about 2 hours a pound.
prudentsmoker
Member
I usually go to 195 and also cook at 225.
volscrazy65
New member
I bought a twin pack of butts from Sam's for my first smoke ever, 6 1/2 lbs each. The first butt was at 225 for 17 hours. The last 2 or 3 hours I went up to 235 and pulled it out at 190. The next weekend I did the second butt. It was at 235 and it hit 190 in a little over 10 hours. Both tasted great and were moist but the first one that went for 17 hours was a lot more tender. I think I'm going to stick to 225 or try 230.
ibbones
New member
Stout, I am not a professional BBQ person but I have smoked a fair amount of butts. This is how I do MINE. No wrong ways.
I do brine MOST of the butts if I think about it early enough. I rub right before putting into the smoker about midnight at 225* and looking for an internal temp of 190*, and go to bed. Check them the next morning for temp and sometimes they are almost done, sometimes they need another 4-6 hours cook time. If they are almost done, I lower the cook temp to 200* and wait for the thermometer to tell me when they reach 190*. When they do, I have the smoker set to 140* to keep them hot and most of the time I let the butt rest right where it is. No wrapping in a towel or anything. It continues to rise in temp to about 193-195*, then starts to drop slowly. I let them sit until supper time and then pull'em. Yummers.
I do brine MOST of the butts if I think about it early enough. I rub right before putting into the smoker about midnight at 225* and looking for an internal temp of 190*, and go to bed. Check them the next morning for temp and sometimes they are almost done, sometimes they need another 4-6 hours cook time. If they are almost done, I lower the cook temp to 200* and wait for the thermometer to tell me when they reach 190*. When they do, I have the smoker set to 140* to keep them hot and most of the time I let the butt rest right where it is. No wrapping in a towel or anything. It continues to rise in temp to about 193-195*, then starts to drop slowly. I let them sit until supper time and then pull'em. Yummers.
Pork Belly
Moderator
Thanks Walt.
SconnieQ
New member
Pork butt is super forgiving, and has a wide range of "acceptable" internal temperatures, so once you find the internal temp that works best for your personal preference, it's as easy as just letting your thermometer tell you when it's done. Pork butt can be removed and wrapped anywhere from 190 to 205 degrees internal temperature. I smoke at 225 degrees smoker temp. I prefer smoking butts to a higher internal temperature than many people here, more like 200-205, with a long 2-3 hour rest in a cooler wrapped in foil and towels. I want it to completely fall-apart. Some people like more "texture", so that's where you might find the 190-195 folks. I've tried that, but it doesn't seem as moist and succulent to me. I think the "stick a finger in it" is most likely around the 200 mark. But with the SIs, sticking a finger in requires opening and closing the door, which releases precious moisture and heat, and can really extend your smoking time. You should be able to get excellent results on pork butt by going by the internal temperature that works best for your tastes.
NFAA
New member
I shoot for 192. Yeah I know odd number but I used to go for 195 but one time had to pull one early to have it ready for dinner time. I use a Omaha Beef foam cooler for resting which has worked better then a regular cooler. I put an old bath towel in the bottom foil wrap the shoulder and an old bath towel on top. Hold it for at least an hour or up to four. Always comes out perfect.
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