SmokeyBear
is one Smokin' Farker
190 or so seems to be the guidline for pulled pork and beef from everything that I have read. Should the same guideline be the goal if you are going to chop or slice the barbecue?
temps for sliced/chopped vs. pulled
- Thread starter SmokeyBear
- Start date
cmcadams
Quintessential Chatty Farker
For pork, I take it off at about 180 or so to slice, 195-200 to pull (depending on the feel of the bone releasing out of the meat). For brisket, somewhere around 190 usually to slice, and that's all I ever do with it, other than burnt ends.
Q
Q_Egg
Guest
I agree ... you're a tad low on your pull temp at 190*F. For brisket, I often do a whole brisket and chop the point .... slice the flat.cmcadams said:
