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Old 10-11-2015, 12:38 AM   #1
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Default Smoking a pork butt

What internal temp do you guys smoke your pork butts to? I smoked my first one today and read different temps on the internet. Had people saying internal temps from 160 up to 215. I pulled mine off at about 175 and personally think it came out pretty darn good. Nice and moist and pretty much falls apart. Do you guys go with a higher temp? Or do most go with the 170 range?

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Old 10-11-2015, 03:10 AM   #2
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they all are different, I start checking at about 180 and cook till the probe feels like it is going into a hot marshmallow (in several spots), usually about 200ish.
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Old 10-11-2015, 07:17 AM   #3
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For me it depends, for slicing I use 160-170. For pulled it's 180-190. Both go on a plate covered with aluminum foil for a 30 min rest before disassembly starts.
I'm also into brining mine for min 8 hrs before putting any heat (275-300) to it. Just my style & taste.
Smoking a pork butt-uploadfromtaptalk1444562271890-jpg
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Old 10-11-2015, 07:37 AM   #4
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I pull mine at 203
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Old 10-11-2015, 08:15 AM   #5
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Anywhere over 165 and under 220. Depends on how long I can stand the smell, before it gets consummed, lol
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Old 10-11-2015, 09:09 AM   #6
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Breeze,
Here is a great reference source on the Internet called Amazingribs.com and their website should keep you busy for several hours. Great recipes, reviews, etc. Their recommendation is 170 degrees. I have no commercial interest but have found it useful, especially the Jerky recipe.

Enjoy

http://amazingribs.com/recipes/porkn...lled_pork.html
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Old 10-11-2015, 09:29 AM   #7
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If you want sliced pork 170 will work. If you want pulled you are cheating yourself big time on tenderness if you don't at least get up in the mid 190s.
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Old 10-11-2015, 09:34 AM   #8
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Quote:
Originally Posted by Splittine View Post
If you want sliced pork 170 will work. If you want pulled you are cheating yourself big time on tenderness if you don't at least get up in the mid 190s.
Pulled this one out at 175 and it was hard to cut because it kept breaking apart. Maybe my temp gage is wrong. It definitely pulls apart easier then it cuts. Definitely tastes good though



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Old 10-11-2015, 09:37 AM   #9
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At 175 you are in the stall area. It will do as you are saying but like I said you are cheating yourself big time if you want pulled pork.
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Old 10-11-2015, 09:47 AM   #10
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I take mine off bout the 170-175 range, coat w/ brown sugar and honey and wrap in foil till the 200 range! I pull mine, don't care fer sliced pork unless I'm at a BBQ joint!
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