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Tips for my 2nd attempt at pulled pork?
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fuzzydaddy three (3) hours... sounds like my grill dial thermometer and meat temp probe are just waaaay off.
New professional digital thermometer is in the mail!
Though, I am surprised that an 8 lbs shoulder takes 16 to 18 hours! Good to know so I can plan for that on my next attempt (next week!)
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Good morning scottranda. I am by no means at an expert level, but I'll share my experiences and I'm sure others will too.
1. Did you mean 13 hours (not 3) at 225? An 8 lb butt (all that I've cooked have been butts) take 16 to 18 hours (typically 7 to 9 lb).
2. Maybe your food probe was either not in the center, touching/near a bone (I try to keep my probes at least 1" away from the bone), or your meat probe is bad.
3. Once I hit ~195 IT (typically around 16 hours for me), I check for tenderness by inserting my Thermapen and it should feel like it's going into butter (practically no resistance), and/or insert a fork and do a 90 degree twist (very little resistance). I also see if the bone is loose.
4. If it's not tender I let it cook more and check tenderness again.
5. I used to always take it to 203 IT, but I've recently had more moist butts by pulling from the grill when they are tender (typically 195-197). The last ones were tender after staying at 195-197 for about 2 hours, I wrapped and put into a faux cambro for almost 2 hours (waiting on lunchtime) and they were a lot more moist than previous cooks where I pushed to 203 IT even if they were tender earlier.
EDIT: It took me so long to type this that others had already posted.
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Well, I was using the dial thermometer that came with my grill to monitor the temp of the grill... I know it is inferior, that's why I begged my wife to buy the Therma Q
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I didn't have a grate temp thermometer and I was using a Williams Sonoma thermometer probe... maybe that's my problem...
That will all be solved when I get my new Therma Q kit in the mail next week. (I ordered it two days ago!)
Sounds like everything about the temperature was wrong?
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What are you using to measure the temp of your grill and the shoulder? 3 hours just isn't long enough at 225...
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Tips for my 2nd attempt at pulled pork?
I'm attempting my second pork shoulder for pulled pork. In my first attempt, I left it on the grill for 3 hours at 225 (8 lbs shoulder), and it reached 203 internal temp. It tasted like a roast. There was nothing "pulled" about it.
I was told that I didn't leave it on the grill long enough, but I reached the internal temp of 203, so I pulled it off the grill. Next time, even if I reach 203, I need to leave it on the grill for a few more hours?
Any tips/tricks out there?Tags: None
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