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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-12-2007, 01:20 AM   #1
SmokeyBear
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Default temps for sliced/chopped vs. pulled

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?
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Unread 02-12-2007, 09:40 AM   #2
cmcadams
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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.
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Unread 02-12-2007, 09:49 AM   #3
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Quote:
Originally Posted by cmcadams
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.
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.
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