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Old 06-25-2005, 10:39 PM   #21
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At 160 F the pork is coked and safe to eat. It's just not pulled pork yet.

Cooking the butt to an internal temperature of 200 F breaks down the bond between the meat fibers so it is "pullable".
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Old 06-25-2005, 10:43 PM   #22
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I agree with you Rainee! I didn't want my guests waiting on the food, especially since this is my first time. Though I didn't realize it would take this long! It's going on 13 hours and it's only at about 165. Is that normal? Or am I just being impatient?? I thought that with it being bonless it would be faster. I think it's approx. 7-8 pounds. It's getting pretty dark on the outside. Do I need to cover it with foil??


Thanks!
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Old 06-25-2005, 10:53 PM   #23
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You can cover it foil and it will help speed it up some.

Oh, the previous question. It is correct that pork is done at 160, but it is not BBQ, and not pullable until it gets to 200-205
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Old 06-26-2005, 07:25 AM   #24
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It's now 4:22 am where I am. I JUST finished the pork butt and pulled it. when I pulled the pork off of the rack, it's pretty much all burnt on the outside, is that normal? (once it's pulled, it looks really nice)

Also note to self: this take sooo long to do, I've decided I can only prepare this for family and the best of friends. No enemies at my bbqs for this dish!
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Old 06-26-2005, 07:31 AM   #25
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Here is the finished product:



Here is a pic of it off of the grill:



Here's a pic of the pork I smoked last week for Father's Day:



Now good night y'all! Thanks for your help getting me through my first smoking project!!
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Old 06-26-2005, 08:03 AM   #26
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Yup, that looks like Pulled Pork!

I'm planning on making one tomorrow, unless I get home early enough today, then I'll make it today.
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Old 06-26-2005, 09:44 PM   #27
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Yep, it can get black at times, but a nice golden color is good too.
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Old 06-26-2005, 11:06 PM   #28
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Elf, I got rave reviews for your rub!
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Old 06-27-2005, 12:58 PM   #29
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Glad it turned out htc!!!! Yes, making pulled pork can be a long process but it is so worth it. I have never had to finish my product in the oven though - it always cooks just fine in my electric smoker. That hard crust on the outside is what helps keep the inside so moist. Sounds like things turned out - and now you know about how long it takes and can plan from there. Did you notice a smoke ring once you cut into it? It should have been a darker ring all around the outside.
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Old 06-27-2005, 01:10 PM   #30
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Yes I think it was a little reddish color. I've noticed that with all the meats I've smoked out there. Too bad I only have about 1 serving of meat left! It was WONDERFUL on a bed of field greens w/ some tomatoes, carrot cappers, and feta cheese.
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