# Pulled pork: question on doneness **URL:** \ **Category:** Cafe Society\ **Created:** [June 24, 2009, 9:27pm UTC](https://boards.straightdope.com/t/pulled-pork-question-on-doneness/500878 "2009-06-24T21:27:20Z")\ **Posts on this page:** 5\ **Page:** 3
**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:** [June 27, 2009, 4:29am UTC](https://boards.straightdope.com/t/pulled-pork-question-on-doneness/500878/41 "2009-06-27T04:29:43Z")
If you soak them well enough, and keep your heat low enough, they’ll last a good long time without catching fire. When they are finally consumed, you just add some more from your bucket. ---
**Author:** ![Shawn1767](https://avatars.discourse-cdn.com/v4/letter/s/ee7513/32.png) [@Shawn1767](https://boards.straightdope.com/u/Shawn1767)\ **Post date:** [June 28, 2009, 5:19am UTC](https://boards.straightdope.com/t/pulled-pork-question-on-doneness/500878/42 "2009-06-28T05:19:26Z")
Okay, I smoked my second Boston butt today. Here’s what I did and here’s how it went. I got up at 6:30 a.m. and had the meat on the smoker at 7 a.m. I used Kingsford Natural “Competition” briquets. I put a couple of hickory chunks I had soaked in water all night on the coals. Went about my business. Every 90 minutes or so, I put fresh coals in. About 10. And for the first 3 hours, more chunks of hickory. After about 4 hours, I started using my vinegar-based mop. I mopped it every time I had to replace coals in order to minimize temperature changes. I wound up using about 12 pounds of charcoal. I think my problem is that my smoker is not very good. It has a lot of openings from which air can get into and out of. Regardless, after about 11 hours, I got the internal temp up to about 195. My guests were arriving so I figured that was close enough. I took the meat off the smoker and let it rest for about 20 minutes. I started pulling it and it came apart in my hands MUCH more easily than my first one. It was also very juicy. Instead of pulling and tearing at the meat, I could just basically rub it between my fingers and it would separate. Served it with a choice of regular bbq sauce or a vinegar based sauce. It got rave reviews. Turned out really good. ---
**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:** [June 28, 2009, 3:44pm UTC](https://boards.straightdope.com/t/pulled-pork-question-on-doneness/500878/43 "2009-06-28T15:44:52Z")
Good job! Glad everybody enjoyed it. Now, of course, you have to get or build a better smoker. Preferably one where you can renew your fuel supply without opening the meat section. But that really isn’t essential. I smoke on an old 55 gal malt barrel, set on its side and split in half. Works quite well. ---
**Author:** ![Frazzled](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/frazzled/32/3368_2.png) [@Frazzled](https://boards.straightdope.com/u/Frazzled)\ **Post date:** [June 28, 2009, 5:40pm UTC](https://boards.straightdope.com/t/pulled-pork-question-on-doneness/500878/44 "2009-06-28T17:40:11Z")
The first time I made Pulled Pork in my smoker I didn’t know _anything_! I pulled it out right when it reached 165 (I made the same mistake Runner Pat made, I didn’t want it to be overcooked). It was terrible! Then I saw an episode of Alton Brown where he taught how to cook pulled pork. I follow his instructions and it’s PERFECT every single time. Here’s the episode Part 1: [![]( " - YouTube") ](https://www.youtube.com/watch?v=HZ2Uj_3v6Dw) Part 2: [![]( " - YouTube") ](https://www.youtube.com/watch?v=_Ka2kpzTAL8) He also teaches you how to make your own ceramic smoker for $47.00 ---
**Author:** ![Shawn1767](https://avatars.discourse-cdn.com/v4/letter/s/ee7513/32.png) [@Shawn1767](https://boards.straightdope.com/u/Shawn1767)\ **Post date:** [June 28, 2009, 6:09pm UTC](https://boards.straightdope.com/t/pulled-pork-question-on-doneness/500878/45 "2009-06-28T18:09:37Z")
Silenus, I guess I wasn’t clear. I do have an offset smoker where I can add fuel without opening the meat chamber. However, I chose to mop when I added fuel figuring I’d minimize the loss of heat from opening the fuel chamber AND meat chamber, since a new batch of heat was coming anyway. It worked for my needs. But yeah, I think I need a more contained, less leaky, thicker-walled smoker. But I will continue to experiment with this one. [Previous page](https://boards.straightdope.com/t/pulled-pork-question-on-doneness/500878.md?page=2)