Should I pull pork at 195 or 203?

What you are looking for is fork-tender meat and an internal temperature between 195°F and 204°F . This can take up to 6-12 hours, so be sure to give yourself plenty of time. While temperature is a good gauge, it can vary depending on where the thermometer was inserted.

How long to cook pork shoulder at 250 in the oven?

I roasted two identical pork shoulders until they were both equally tender. One at 375°F (which took about 3 hours), and second at 250°F (which took about 8 hours ).

Is 205 too hot for pulled pork?

When it reaches 200 degrees it's ready to become pulled pork. That is the best internal temperature of the meat. You could eat it at a lower temperature, but the magic number is between 200 and 205 degrees . This is the best temperature for pulling the pork apart.

Is 200 or 225 better for pork shoulder?

I cook my pork shoulders between 225-250 degrees until the meat reaches and internal temperature of 195-200 degrees. Pork shoulder normally cooks around 1.5-2 hours per pound of meat and my shoulders normally cook for 15-19 hours then rest in a cooler for 2 hours before serving.

What temp is pork shoulder most tender?

For BBQ cuts, the recommended temperature for optimal tastiness is 203°F (95°C) . A pork shoulder cooked to 145°F (63°C) is safe to eat, but will not be tasty at all. Continue cooking high-connective-tissue cuts (which have enough fat and collagen to handle the high temperatures) to 203°F (95°C).

How long to smoke 8lb pork shoulder at 225?

With your smoker running steady at 225 degrees F, you can typically plan about 2 hours of cook time per pound of pork. For example, an 8-pound pork shoulder will take about 16 hours from start to finish.

Is 250 too hot for pork shoulder?

A few things will depend on how long it takes to smoke a pork shoulder or even a pork butt, the most important being the weight of it and the temperature at which you smoke it. A basic rule of thumb, but in no way is it an exact guide, is 90 minutes of smoking time per pound at 225° to 250° .

What temperature do you pull pork?

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.

Is pork safe to eat 190?

The internal temp pork shoulder is around 190°F (87°C). This internal temperature is enough to break down the collagen in between the meat and makes the dish safe for consumption .

What temp is pork the most tender?

Juicier pork at a lower temperature—better for the home cook And you can bet that this “other white meat” cooked to the USDA-recommended temperature of 145°F (63°C) will be juicy, tender, (possibly) pink, and safe for your family.

Is 275 too high for pulled pork?

We like to smoke our butts at 275 degrees for about 6 to 7 hours - until the butt internal temp is at about 180 . Then you will want to wrap the butt and put it back on the smoker for 1 - 2 hours till the internal temp reaches 205. It's not burnt!

What temp do you do pork butt? Pitmaster Club (2024)

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RiverJeff
Club Member
Joined: Jul 2021
Posts: 759
Location: I live in North eastern Ne. In my cabin on the bank of the Missouri river.
#16
Yesterday, 10:20 AM
I'm a 225 guy like the long over night operation. While "Cherry" is smoking the butt you will find me down on the dock night time cat fishing.
(Cherry is my Grid iron)
Last edited by RiverJeff; Yesterday, 10:25 AM.
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Jfrosty27
Club Member
Joined: Mar 2020
Posts: 3735
Location: Muskego, WI
Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite co*cktail: Bourbon neat
#17
Yesterday, 10:27 AM
I have no patience for doing pork butt low and slow. So on the very rare occasion that I do make it, I use my Orion cooker. It’s a charcoal fired convection cooker with smoke and cooks very hot and fast. I never tested the internal temps but have read that it cooks at 450+. Two butts from a Costco 2 pack are perfectly done in around 4 1/2 - 5 hours every time. It’s foolproof. Way different than what has been said here but it works for me. The downside of the Orion cooker is that it’s a fuel hog. Therefore you need to fill it up with meat to justify the fuel cost. TONS of leftovers!
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2 - 4
4 comments
#17.2
Jfrosty27commented
Yesterday, 11:58 AM
Editing a comment
fzxdoc Yes Kathryn, it’s a turkey cooking machine! 18-20 lb turkeys are perfectly cooked in about 2.5 hours. They come out lightly smoked, golden brown, and incredibly juicy.
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#17.3
synodogcommented
Yesterday, 12:33 PM
Editing a comment
Good friend of mine has an Orion. We’ve had bbq at their place and it was great. Almost got one used for $80 a few years ago but was too slow.
#17.4
LA Pork Buttcommented
Yesterday, 12:36 PM
Editing a comment
That Orion cooks a lot like a Cajun microwave.
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fuzzydaddy
Club Member
Joined: Nov 2014
Posts: 5087
Location: Summerfield FL, NE of The Villages
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
#18
Yesterday, 12:07 PM
250 except I start the cook around 200 when I usually have thin white smoke. On my kettle.
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synodog
Club Member
Joined: Mar 2018
Posts: 551
Location: Chandler, AZ
Weber Smoky Mountain 18” and 22”
DigiQ fan controller (WSM 22” has the attachment)
Nexgrill 6 burner gas grill (replaced original grates with GrillGrate grates)
Masterbuilt gas smoker
Turkey fryer (2)
Maverick ET-732 (2)
#19
Yesterday, 12:36 PM
I started at 225 but have evolved to 250 - 275.
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HawkerXP
Club Member
Joined: Jul 2016
Posts: 9673
Location: Virginia
3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
#20
Yesterday, 03:17 PM
On the Weber's, 250ish. The PBC, Black Beauty, likes to run 270ish.
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Jerod Broussard
Moderator
Joined: Jun 2014
Posts: 12783
Location: East Texas
"Spray cheese, from the famous family of aerosol cheeses."
#21
Yesterday, 03:23 PM
Prolly 250-275. My Combustion will let me know on the next one what the surface is actually "cooking" at.
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Skip
Founding Member
Joined: Jul 2014
Posts: 5450
Location: Blue Earth, Minnesota
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
#22
Yesterday, 03:51 PM
250-275 and always wrap when meat is 160-170. Family likes it so we're all happy.
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TripleB
Club Member
Joined: May 2017
Posts: 2040
Location: La Crescenta, CA
Jambo Backyard Smoker
KBQ
Weber Smokey Mountain (22" & 18.5")
PK360
PK Original Grill
Pit Barrel Cooker
Weber "Brownie" Circa 1978 22"
Weber 70th Anniversary model 22"
Weber Genesis
Weber Gas Grill, Silver A
Santa Maria Attachment for PK360
Vortex
Favorite Beer: Peroni
Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins
#23
Yesterday, 05:30 PM
I do my butts on my PBC using the grate. There is no real temp control. Fill the basket with charcoal, place some oak chunks on top, pour about 1/2 chimney of lite charcoal over the top of the unlit oak and charcoal and let her rip.
Mop with a vinegar based sauce and get the internal temp up to around 190 degrees. Remove pork, wrap in foil and into a towel laden ice chest for a couple of hours.
Unwrap, pull pork, sauce and eat.
Clean PBC and repeat every few months.
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Mosca
Charter Member
Joined: Oct 2014
Posts: 7986
Location: NEPA
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
#24
Yesterday, 06:23 PM
260°, with a bump to 275° for the last hour, hit my timing almost perfectly: 11 hours. On at 6:45AM, 203° and off at 5:45PM. Final product is excellent.
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