Buckscent
Knows what a fatty is.
What do you guy's turn in for the pork? Pulled, cubed or sliced??? I cannot ever get butts sliced, always fall apart.
Pork Turn In
- Thread starter Buckscent
- Start date
M
Matt_A
Guest
If you want to slice your butt, you'll need to pull it out when it gets to about 175, foil it, wrap it in towels and stick it in a ice chest for 45 minutes or so. If you let it get into the 190-205 range it's not going to slice worth a darn.
indianagriller
is one Smokin' Farker
175* it will still be tough, it is not imposible to get good slices when you cook to a higher temp, thats where sharp knives,patience, and a steady hand comes into play. I was able to get pulled, chunks, and slices from my pork turn in this weekend i pulled it at 198*
Rich Parker
Babbling Farker
I turn in all three and pull it at high 190's.
Contracted Cookers
is one Smokin' Farker
thats it
Plowboy
somebody shut me the fark up.
I pull mine at 195 and let site for three hours in a Cambro. Slices everytime.
At 175, your pork is still in the second stall. You should try break about 180, minimum.
At 175, your pork is still in the second stall. You should try break about 180, minimum.
Smokin' Gnome BBQ
is One Chatty Farker
I pull at 195-200, let is cool on the table a little (1/2 hour)..then into the cambro to hold temps....I never seem to have an issue with pulling..slicing...etc..
jbrink01
is One Chatty Farker
190 for me. All 3 in the box.
boogiesnap
Babbling Farker
no temp. for me. uber tender to the probe throughout. i'm guessing 200 plus.
i can slice, pull, and chunk.
i'm too dumb or drinky to remember or watch temps.
i can slice, pull, and chunk.
i'm too dumb or drinky to remember or watch temps.
Buckscent
Knows what a fatty is.
Thanks all!! I keep to a temp of 190 - 195 so what are some good sharp knives should I use? Brand?
MoGreen
Knows what a fatty is.
I turn in pork collar, julianne cut.:laugh:
