smoked pulled pork temp

The smoke temperature depends on how large the piece of pork is. The difference in temp allows the pork to be pulled. If you are wanting it sliceable, then around 190 is a better internal temp to shoot for. Remove the meat and let it rest for 15 minutes before serving. Feed a crowd with this tender, savory pork. Historically, I've smoked my pork shoulders until reaching desired temp, wrapped in aluminum foil, and let sit for at least an hour before pulling. Maintain about 225-240°F in the smoker and let the pork butt cook until it reaches an internal temperature of 205°F for fall apart pulled pork. This Smoked Pulled Pork recipe is my family's go-to. If you want pulled pork… You have to go past 200. The ideal temperature for smoked brisket is usually between 195-205°F with many pitmasters aiming to pull right on the 203°F mark.. You need to remember that brisket will continue to cook while you rest it can increase by 10°F or more. Sprinkle the pork generously with the rub until it is fully coated. A covered crockpot is very close to foiling. Smoke for another 4 hours. 5. Stopping the smoking process in the 170’s will deliver a juicy pork that works great for pork slices. 7. Meat cannot absorb much smoke after 140f, I would foil at around that temp. After 4 hours, wrap the pork with butchers paper or foil and increase the temperature to 250F. This pulled pork recipe can be made with a Smoked Pork Butt or Smoked Pork Shoulder. 3. 4. What is the recommended internal temp I should be targeting (I want to have pulled pork)? To smoke a pork shoulder, you need to keep the pork shoulder smoke temp at 225 degrees Fahrenheit. Best of Luck, David My most recent butt, I smoked until 145f, and brought the butt inside and finished in a 5qt crockpot. Smoked pork butt VS Smoked pork shoulder. How to tell when smoked brisket is done. I'm smoking a 9 lb pork shoulder tomorrow. 6. Place pork in the smoker fat side up and smoke for 4 hours. My husband and I have been working on this smoked pulled pork recipe for nearly 10 years, and I believe we have perfected it! When smoking pork, the first thing you need to consider is the smoke temperature.

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