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Old 09-14-2004, 07:58 AM   #21
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Cook it at 225-250 until it reaches an internal temp of 200-205.

Pork may be done at 160-190, but it ain't bbq or pullable. Or if you can reach in and pull the bone out of the butt, it's done.


You can cook it in a crock pot, but it ain't BBQ!
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Old 09-15-2004, 03:38 AM   #22
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I stick a fork in it and twist - if it twists easy it can be pulled. Never had a problem with the poked holes having the juices run out on the pork butt. I also do like another said, do not trim and put it fat side up.

I usually keep the smoker at 215-225, 225 being the target, and start checking after 6 hours every 1.5 hours.

I recently did 4 shoulders (I normally only do one at a time). I figured that I would just cook until the largest was done and the others would be good (two at 6.5, on at 7 and one at 7.5 pounds). It's hard to over cook the shoulder. Anyway when the largest was done I took them off. Two - a 6.5 and the 7 pounder fell apart taking them off the grill, one of the 6.5 pounders I could barely pull, and the 7.5 pounder was perfect. I pulled the tough one first and thought I had REALLY miscalculated the fork twist in the 7.5 pounder.

So, I never could figure out why. I just assume that the individual piece of meat matters quite a bit in factoring how easy it is to pull. I've noticed some single ones I cooked for a LONG time and never got real easy to pull, others were at the 6 hour mark. The above experience made me decide that it is the piece of meat as it was the only variable in what I did.
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Old 09-15-2004, 09:18 AM   #23
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Sometimes certain butts will not pull easy no matter how long you cook them. has something to do with what they fed the hogs.
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