High Speed Pork Butt

[Denrael]

I did my second pass at the Lil Tex today. First was the tri tip which I loved. today I took a shot at a 12 lb pork shoulder, both butt and picnic. I did it at 225, and expected it to take all day. It was at 170 within 6 hours. That seems fast to me. Still tastes great, though it didn't pull quite as easy as I had hoped.

Thoughts?

 

[FLBentRider]

I would have taken the IT higher, I usually do 195-200F.

When the temp probe goes in like a hot knife through butter, its done.

 

[TentHunter]

Ooooh whole pork shoulder, nice!

I agree with BentRider. Its done and tender enough for slicing at that temp, but 170° is definitely not a high enough Internal Temp for pulled pork.

We're discussing this same issue in another thread right now as well: http://www.pelletsmoking.com/pellet-smoking-com-lounge-9/help-please-im-scratching-my-head-2130/

Check that thread for more info as well!

 

[firehouse_bbq]

I find that the IT should be at least 190-195 to "pull". Lower than that, it would be sliced/chopped.