The smokintex manual says 160-170 internal temp on pork. It seems like everything i read on the forum is 190-200. Which is correct?
The smokintex manual says 160-170 internal temp on pork. It seems like everything i read on the forum is 190-200. Which is correct?
scrapit71,
160-170 degrees is a good temperature for cooked pork, this is the temperature that I use. USDA guidelines require that pork be cooked at a minimum tempertaure of 160 degrees. I would think that 190-200 would make the pork dry and tuff.
L J
scrapit71...it dependes on what you are planing to do with the butt...160-170 would be for slicing and 190-200 would be for pulling...that is the way I do it.
BillyBob
thanks for the info looking to slice it. my thoughts on 190-200 being dry as well.
Billy B is right on here. 160-170, you are gonna have a LOT of fat & stuff left in it. I wouldnt do it. You can not hardly screw up a pork butt.....unless you dont cook it long enough. On my 1400, two 10 lb bone in butts take 18 hrs at 225 to hit 195 - 200, and trust me, it takes some practice to get em out with out them falling apart on you.
billy b and basscat...ya'll are right on point...however...he said he was going to slice...at our 190-200 temp...as you know...it falls apart. I cook a butt for pulling...if I want to slice...I will have the bucher slice it for me and grill the bbq steaks. JMO.
BillyBob
I wouldn't waste my time on sliced pork butt. Butts were made fer pullin', just my opinion tho. If you want sliced pork go for a leaner, less fatty cut like loin or tenderloin. Just sayin'!!![]()
Wheelz -- Life, Liberty & the pursuit of good Q!
Wheelz...I agree with you...however we must answer the questions as asked. I don't do anything with a butt but pull...if they want to slice... so be it. I love pork steaks with sauce on the grill...and we also know it is a butt that has been sliced.
We have alot more experience and we must consider this.
Keep giving good asvice bro!!!!
Jim
Folks...I don't think it is a matter of pulled, sliced or experience, it is a matter of personal taste. I like pulled pork as well, however sometimes I like pork steaks. I participate in this blog because I like the recipes, cooking styles, ideas and the people I talk to.
I agree with BillyBob keep giving good advise!
L J