On Jul 3, 9:13*pm, VegA > wrote:
> On Fri, 03 Jul 2009 21:11:40 -0700, Grant Erwin
>
>
>
> > wrote:
> >Tim wrote:
> >> My first attempt at pulled pork was disappointing - tasty, but
> >> disappointing because the pork was not very tender. *Thanks to you, I
> >> tried again today with the following changes:
>
> >> - One 8# Boston butt ( instead of 2 6 1/2# )
> >> - Sand instead of water in the water pan, pan covered with foil ( I
> >> have to admit, I still don't understand why sand - but it worked )
> >> - Final internal temp of 188 instead of 165
>
> >> It only took me about 10 minutes to pull it apart using two forks.
> >> The only bad thing - it's not being served until tomorrow dinner, but
> >> I had a few samples pulling it ...
>
> >> One question: what should the smoker temp be if I I want ~190 for the
> >> final internal temp? *I didn't let it go above 225 or 230 for the
> >> first 10 hours and the internal temp wouldn't go past 175. *Then I let
> >> it go up to about 280 for the last hour and a half, and I finally got
> >> to 188.
>
> >I suspect your temp measurements. Possibly you are measuring temps up high but
> >the meat is down low where it's cooler. Or maybe your thermometer is out of
> >calibration. You can test this latter by sticking it in a cup of ice water,
> >where it should read close to 32, then in a pan of boiling water, where it
> >should read close to 212.
>
> >Most guys use a real cooker temp of 225-250.
>
> >I take pork shoulders (butts) to 195 minimum.
>
> >GWE
>
> You make some very good points here!
>
> 195? Or 195 pull temp? Just curious.

195 internal, remove from the cooker and rest (wrapped).
Then pull.

Dana