# Finally got around to pulling my pork **URL:** \ **Category:** Cafe Society\ **Created:** [May 16, 2013, 10:40pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560 "2013-05-16T22:40:53Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [May 17, 2013, 12:32pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/21 "2013-05-17T12:32:42Z")
> [@the\_diego](#): > > According to the Barbecue Pit Boys, 190F is where connective tissues start breaking down and allow the pull to start. Every piece of meat is just a bit different but typically the internal temp of the meat will rise until it hits a plateau and the temp will stall remaining stationary (or even go down a few degrees) for a period of time. This plateau is somewhere between 140 and about 170. During this time is when all the connective tissue is broken down. It is almost impossible to overlook PP. I usually take mine off at an internal temp of 200F. Cooking with a pit temp of 200-225 this takes anywhere from 12-18 hours. It is amazing just how juicy the meat is after all that cooking. Damn I’m gonna have to go buy some pork butts. ---
**Author:** ![Fear\_Itself](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fear_itself/32/19637_2.png) [@Fear\_Itself](https://boards.straightdope.com/u/Fear_Itself)\ **Post date:** [May 17, 2013, 12:44pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/22 "2013-05-17T12:44:22Z")
I just did my first pork butt of the year on Wednesday in my Cabelas electric smoker. 7lb bone-in butt, slathered in yellow mustard, liberally coated in my dry rub recipe, let it sit in the frig for 24 hours, then smoke over cherry and apple wood chips at 225 degrees for 12-14 hours, until the interior reaches 190 degrees. I fill a spray bottle with half apple juice and half apple cider vinegar, and spray the butt every 45 minutes after the first 3 hours of smoking. Excellent bark, fall apart fatty goodness that was hard to lift off the smoker without it coming apart. Serve on a toasted bulky roll (a New England kaiser-style roll) with tangy sweet/sour coleslaw with green and purple cabbage, carrots, shredded jicama and crushed pineapple. I like Stubbs original BBQ sauce because is is spicy and savory, though Jim Beam sauce is good if you like a sweeter sauce. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 17, 2013, 1:00pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/23 "2013-05-17T13:00:43Z")
> [@Labrador\_Deceiver](#): > > I just set my thermometer to go off at 200, and it’s perfect every time. It allows me to forget about it until I need to take it off the smoker. For me, that’s _usually_, but not always, overdone. But I could also just be a bit more picky about the pork being just right. Last week’s shoulder finished at 187. We were all shocked, but it was done, all the signs were there, pulled easily, and it was perfectly juicy and soft on the inside. It would have been a disaster (in my opinion) to take it to 200. But that was kind of an unusual piece of meat. Typically, for me, it finishes at around 193-197. Yes, pork shoulder can and does overcook, but you generally have about 30-60 minutes or so of leeway. Brisket is even finickier. For me, that’s the true test of a barbecuer’s skill. Getting the flat _just_ right is one of the great cooking triumphs, because when brisket is done exactly right, it’s amazing. When you overshoot or undershoot, it’s still good, and most people probably don’t know the difference, but when you know how good brisket can be, it’s always a bit of a letdown. ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [May 17, 2013, 1:18pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/24 "2013-05-17T13:18:24Z")
I made my first roast beef last week. _Shockingly_ easy. Why the fuck have I been paying $9.99+/lb. at the deli all these years?! ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [May 17, 2013, 1:40pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/25 "2013-05-17T13:40:14Z")
> [@pulykamell](#): > > For me, that’s _usually_, but not always, overdone. In what way? If I remember correctly, you like to be able to slice it, correct? If so, I can see why that would be overdone. Personally, I’ve never had an overdone shoulder. They’re always moist and easy to pull. I’ve had an overdone ham, one time. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 17, 2013, 1:47pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/26 "2013-05-17T13:47:37Z")
> [@Labrador\_Deceiver](#): > > In what way? If I remember correctly, you like to be able to slice it, correct? If so, I can see why that would be overdone. Personally, I’ve never had an overdone shoulder. They’re always moist and easy to pull. No, no. I’m only talking about “pulled” pork here. My personal preference is for chopped, not sliced, pork, but I’m not talking about that. But when I cook for others, I almost always take it all the way to the pulled stages, since I find that’s what people seem to prefer. It starts getting overly stringy and mealy when it’s overcooked. Yes, when it’s in the “pulled” territory, it is shreddable and there naturally will be some stringiness, but if you keep going, I find that it really becomes stringy and, despite having all the appearances of being moist, the pork itself gets a bit dry and completely loses texture. Kind of like those crockpot pork loin or crockpot chicken breast recipes. Even though they’re swimming in sauce (or in this case, pork juices), the meat itself has a bit of a mealy texture to it. But I might be particularly finicky about this. I know what I aim for when I make pulled pork, and I’m always a little disappointed when I slightly overshoot. I don’t think anyone notices, but I notice as I know what a perfect pulled pork (to me) should be like. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [May 17, 2013, 1:54pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/27 "2013-05-17T13:54:05Z")
Interesting. Ideally, I’d like to hit 200 during carryover, but I’ve never experienced what you’re describing when I let it get that hot on the BGE. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 17, 2013, 1:59pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/28 "2013-05-17T13:59:27Z")
> [@Labrador\_Deceiver](#): > > Interesting. Ideally, I’d like to hit 200 during carryover, but I’ve never experienced what you’re describing when I let it get that hot on the BGE. Like I said, it may just be my finickiness. Actually, with carryover, some of my shoulders will definitely hit 200. But, in my experience, there is huge variance, like that 187 shoulder two weeks ago. And, yeah, we checked the thermometer and we probed around in various spots, but it was done and registered at 186-188 everywhere we probed. My personal rule is to start checking at around 190 for doneness, but we got on this one early because it seemed to be taking an unusually long time to finish. ---
**Author:** ![shiftless](https://avatars.discourse-cdn.com/v4/letter/s/e9c0ed/32.png) [@shiftless](https://boards.straightdope.com/u/shiftless)\ **Post date:** [May 17, 2013, 3:43pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/29 "2013-05-17T15:43:03Z")
> [@Gagundathar](#): > > Dang it y’all! Now I’m hungry. Yeah, me too. Pulled pork that you make yourself is a wonder. So much better than anyone except a few run down shacks on the side of the road can make. My problem is that when I make it, I’ve got something like 12-15 pounds of pork that needs to be eaten within a couple of days. So I can only smoke when I have a plan to feed a lot of people. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 17, 2013, 3:46pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/30 "2013-05-17T15:46:54Z")
Good news is that it freezes well. I like to reheat with a little bit of apple juice mixed with cider vinegar. Seriously, there’s nothing better than being in the mood for barbecue for lunch and realizing you have some pork stashed away in the freezer from the last bbq session. 🙂 Plus it’s great for beans, bean soup, etc., anywhere you want to introduce a smoky flavor. ---
**Author:** ![I\_Like\_Pie](https://avatars.discourse-cdn.com/v4/letter/i/9f8e36/32.png) [@I\_Like\_Pie](https://boards.straightdope.com/u/I_Like_Pie)\ **Post date:** [May 17, 2013, 3:55pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/31 "2013-05-17T15:55:24Z")
> [@Beware\_of\_Doug](#): > > As someone who **Likes Pie** , what would be the ideal flavor to finish off such a savory repast? I’m thinking something on the light side, like coconut custard, or down-home, like rhubarb. > [@samclem](#): > > In North Carolina you would either get Banana Pudding or a Fruit Cobbler. Banana pudding or something strawberry shortcake-like. Anything cold that involves sweetened condensed milk would be perfect! Or mint key lime pie… ---
**Author:** ![shiftless](https://avatars.discourse-cdn.com/v4/letter/s/e9c0ed/32.png) [@shiftless](https://boards.straightdope.com/u/shiftless)\ **Post date:** [May 17, 2013, 6:05pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/32 "2013-05-17T18:05:47Z")
> [@I\_Like\_Pie](#): > > Or mint key lime pie… Not that you’re biased or anything. ---
**Author:** ![Slow\_Moving\_Vehicle](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/slow_moving_vehicle/32/291_2.png) [@Slow\_Moving\_Vehicle](https://boards.straightdope.com/u/Slow_Moving_Vehicle)\ **Post date:** [May 17, 2013, 6:53pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/33 "2013-05-17T18:53:33Z")
> [@ThelmaLou](#): > > You’ll go blind. I know the mods are trying to discourage bawdy posts, but damn - it takes seven posts for some one to make a masturbation joke in a thread titled “Finally got around to pulling my pork”? Shocked, _shocked_ I am. By the way, if you’ve been disappointed at the pulled-pork sandwichs you get in restaurants, you’ve been going to the wrong places. If you ever find yourself in Goldsboro, North Carolina, stop at Wilbur’s - you _won’t_ be disappointed, boyo, that I can promise. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [May 17, 2013, 8:26pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/34 "2013-05-17T20:26:53Z")
> [@Slow\_Moving\_Vehicle](#): > > I know the mods are trying to discourage bawdy posts, but damn - it takes seven posts for some one to make a masturbation joke in a thread titled “Finally got around to pulling my pork”? Shocked, _shocked_ I am. > > By the way, if you’ve been disappointed at the pulled-pork sandwichs you get in restaurants, you’ve been going to the wrong places. If you ever find yourself in Goldsboro, North Carolina, stop at Wilbur’s - you _won’t_ be disappointed, boyo, that I can promise. But that would mean having to go to North Carolina. 😃 ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [May 17, 2013, 8:46pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/35 "2013-05-17T20:46:17Z")
> [@pulykamell](#): > > Good news is that it freezes well. I like to reheat with a little bit of apple juice mixed with cider vinegar. Seriously, there’s nothing better than being in the mood for barbecue for lunch and realizing you have some pork stashed away in the freezer from the last bbq session. 🙂 Plus it’s great for beans, bean soup, etc., anywhere you want to introduce a smoky flavor. OK, that was the straw that broke the camel’s back. I’m off to see who has butts on sale… ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [May 17, 2013, 9:20pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/36 "2013-05-17T21:20:29Z")
> [@Labrador\_Deceiver](#): > > Interesting. Ideally, I’d like to hit 200 during carryover, but I’ve never experienced what you’re describing when I let it get that hot on the BGE. Same here. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [May 17, 2013, 10:08pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/37 "2013-05-17T22:08:01Z")
Had another sandwich today. If anything, it’s gotten better with time. And there’s enough left over for tomorrow’s lunch. Yum. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 17, 2013, 10:42pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/38 "2013-05-17T22:42:18Z")
> [@Rick](#): > > Same here. It’s also possible you’re just using fattier pork than I am. But my suspicion is that I’m just more picky about texture, and for me right when it starts to pull is just right, and much more than that it doesn’t work for me. Most pulled pork I get at restaurants I find to be overcooked, probably because it’s been sitting around for awhile. That’s one reason I almost never order pulled pork at restaurants these days: I’m almost always disappointed by the texture. Brisket is even tougher. I’ve had about 4 briskets in my life that blew me away, two are ones I cooked (out of probably fifteen or so), and two are ones I got at restaurants (out of probably forty or fifty.) ---
**Author:** ![Slow\_Moving\_Vehicle](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/slow_moving_vehicle/32/291_2.png) [@Slow\_Moving\_Vehicle](https://boards.straightdope.com/u/Slow_Moving_Vehicle)\ **Post date:** [May 18, 2013, 4:35pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/39 "2013-05-18T16:35:15Z")
> [@Chefguy](#): > > But that would mean having to go to North Carolina. > 😃 No, it means having go to _Eastern_ North Carolina. But Wilbur’s is almost worth it. Besides, keep going another couple of hours and you’re at the best beaches in the U.S. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [May 18, 2013, 5:11pm UTC](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560/40 "2013-05-18T17:11:25Z")
Central NC is better. I’m a fan of Lexington #1 myself. There and Bridge’s, just outside Charlotte. [Previous page](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560.md?page=1) [Next page](https://boards.straightdope.com/t/finally-got-around-to-pulling-my-pork/658560.md?page=3)