What temp to pull boston butt from smoker?

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Check for doneness. For pulled pork, the ideal temperature is 205°F. The high internal temperature allows collagen to break down, making the meat very tender. Keep in mind that the pork shoulder will continue to cook internally by 10 degrees even after it’s been removed from the grill.

What temperature do you remove Boston butt from smoker?

Once the butt has climbed to an internal temperature of 195 degrees you are ready to pull it off the smoker. BUT BE CAREFUL. it will be extremely hot and there will be a lot of au just that has cooked out of the meat.

When should I remove Boston butt from smoker?

Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out.

Can you pull pork at 190?

Pulling the Pork

Once the meat reaches an internal temperature of 180 F to 190 F, it is ready to be pulled. You can serve the meat once it reaches 165 F, but it won’t be tender enough to pull apart properly. … You will need to separate the meat from remaining fat, bone, or other unpalatable parts.

Do I smoke a Boston butt fat side up or down?

Place pork butt on the smoker, fat side up and close the lid. Smoke for 6 hours, or until the internal temperature reaches 175 degrees. … Turn the butt fat-side down. Smoke for 2 more hours or until the internal temperature registers 195 degrees.

Should I wrap pork shoulder in foil when smoking?

Wrap in foil: At the 5-hour mark the internal temp should be in the 160 range. Wrap in aluminum foil to keep the meat from getting too much smoke and to catch the moisture being released during the cooking process.

Should you wrap a Boston butt in foil?

The foil will keep the rendered fat right where you want it instead of spilling out over the hot coals. If you leave it unwrapped, the pork might dry out, which is the last thing you want after you’ve spent all day on the cook. Wrapping the meat in foil can also give it a stronger flavor.

Does pulled pork need to rest?

Proper pulled pork must be cooked well done, that is, to about 195 degrees F. … Give it a rest: As with all grilled or roasted meats, you should let a cooked pork shoulder rest before chopping or serving it. This “relaxes” the meat, making it juicier and more flavorful.

Can you overcook pulled pork?

Can you overcook the pork? It’s hard to overcook the well-marbled and fatty shoulder cut. However, it can become mushy due to the acids in the sauce if the cooking continues too long beyond the recommended cook times. Make sure to keep an eye on the pork and take a bite for the best gauge of doneness.

Can you pull pork at 200?

Poke it in the meat and give it a twist. That way you’ll know exactly when it’s done enough to shred. If you’ll be smoking your pork shoulder at 200°F, it could take an awful long time to smoke, maybe 2 or more hours per pound. If at all possible, smoke your shoulder at a higher temperature, around 220 degrees.

Where do you check the temperature on a Boston butt?

You should, insert the thermometer probe into the center of the thickest part of the roast, but make sure that the thermometer tip is at least an inch away from the bone.

What temperature do I pull pulled pork?

For pulled pork, the ideal temperature is 205°F. The high internal temperature allows collagen to break down, making the meat very tender. Keep in mind that the pork shoulder will continue to cook internally by 10 degrees even after it’s been removed from the grill.

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