Smoked a butt yesterday but had to pull it out of the smoker early as we had company and they were getting pretty hungry and almost ready to perform mutiny.
I knew the pork was coming up to temp slow so I cranked the heat up to 250, from 225 2 hours prior. It was pulled out when the internal temperature showed 180 and no time allowed for resting. It was most likely the best pulled pork any of us had. Super tender, juicy, nice bark, etc. Thermometer is pretty accurate as well.
I broke the rules and it was awesome. Is the 190-195 temp just a myth? Anyone else pull one out at 180 and try it?
I knew the pork was coming up to temp slow so I cranked the heat up to 250, from 225 2 hours prior. It was pulled out when the internal temperature showed 180 and no time allowed for resting. It was most likely the best pulled pork any of us had. Super tender, juicy, nice bark, etc. Thermometer is pretty accurate as well.
I broke the rules and it was awesome. Is the 190-195 temp just a myth? Anyone else pull one out at 180 and try it?
