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12 members (gregnbc, coosabuckhunter, Exhoosier, Stacey, dustymac, JD53, BrandonClark, odocoileus, Thread Killer, fish251, mcninja, 1 invisible),
702
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Key:
Admin,
Global Mod,
Mod
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Joined: Mar 2019
Posts: 2,001
8 point
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8 point
Joined: Mar 2019
Posts: 2,001 |
internal should be at 195 to pull 160 is my limit. 195 is burnt. I agree with Outback. Get it to 160 and then slice it with a knife. The only thing I would wanna get to 195 is a chicken. I used to cook competition BBQ.... you wouldn’t stay on a judges table if your pork butt or shoulder was at 160 and 195 is nowhere near burnt. If you’re going to try to correct folks at least know what you’re talking about.
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Joined: Jan 2003
Posts: 14,738 Likes: 64
Pope of Aldeer and Expert
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Pope of Aldeer and Expert
Joined: Jan 2003
Posts: 14,738 Likes: 64 |
Support our country. Kill chickens.
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Joined: Sep 2004
Posts: 37,396 Likes: 66
Freak of Nature
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Freak of Nature
Joined: Sep 2004
Posts: 37,396 Likes: 66 |
what NSDQ160 said. 195 sure as hail ain't burnt. I finish mine alum foil wrapped to 200 and they shred just fine.
I've spent most of the money I've made in my lifetime on hunting and fishing. The rest I just wasted.....
proud Cracker-Americaan
muslims are like coyotes, only good one is a dead one
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Joined: Aug 2018
Posts: 6,041
12 point
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12 point
Joined: Aug 2018
Posts: 6,041 |
what NSDQ160 said. 195 sure as hail ain't burnt. I finish mine alum foil wrapped to 200 and they shred just fine. Sounds suspicious, I mean his name is 160. I've never put a thermometer in mine, but I usually smoke them for 12-16 hours at around 180.
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Joined: Oct 2008
Posts: 31,552 Likes: 130
Grumpy Old Man
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Grumpy Old Man
Joined: Oct 2008
Posts: 31,552 Likes: 130 |
200 is way burnt. Like charcoal burnt.
I hate making a good first impression. There’s no way I can keep that shit up.
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Joined: Mar 2019
Posts: 2,001
8 point
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8 point
Joined: Mar 2019
Posts: 2,001 |
225 degrees for 12 hours on a butt; 16-18 hours on a shoulder. That stuff will be fine!!
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Joined: Sep 2006
Posts: 4,065 Likes: 4
10 point
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10 point
Joined: Sep 2006
Posts: 4,065 Likes: 4 |
205 here. I don’t trim the fat and wrap the last 50 degrees. Be really hard to “burn” a butt. It’s called crust.
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Joined: Oct 2008
Posts: 31,552 Likes: 130
Grumpy Old Man
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Grumpy Old Man
Joined: Oct 2008
Posts: 31,552 Likes: 130 |
I hate making a good first impression. There’s no way I can keep that shit up.
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Joined: Oct 2008
Posts: 31,552 Likes: 130
Grumpy Old Man
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Grumpy Old Man
Joined: Oct 2008
Posts: 31,552 Likes: 130 |
All meat should have some blood showing, that's the flavor.
I hate making a good first impression. There’s no way I can keep that shit up.
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Joined: Aug 2018
Posts: 6,041
12 point
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12 point
Joined: Aug 2018
Posts: 6,041 |
All meat should have some blood showing, that's the flavor. I especially like my bat and pangolin on the rare side.
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Joined: Jun 2013
Posts: 5,711
12 point
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12 point
Joined: Jun 2013
Posts: 5,711 |
Done at 165, but you'll have to slice. It has to get to 200 internal temp to pull apart and no.its not burnt. I brine mine overnight and its juicy as hell.
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Joined: Aug 2014
Posts: 677
4 point
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4 point
Joined: Aug 2014
Posts: 677 |
It's called bark. If you've ever eat pulled pork, it was cooked to at least 195. It won't pull if it's cooked any lower than that.
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Joined: Feb 2011
Posts: 11,345 Likes: 18
Booner
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Booner
Joined: Feb 2011
Posts: 11,345 Likes: 18 |
If you want your pork 160 or lower, cook a pork loin/tenderloin or some chops. Butts need to get up to 205 low and slow. Now I do love the pork steaks that are made from slicing the butt while it's raw, I'll marinate those in some allegro and grill them fast and hot, those things are fine and cheap.
Last edited by hallb; 03/07/20 05:52 PM.
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Joined: Feb 2003
Posts: 12,855 Likes: 42
Booner
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Booner
Joined: Feb 2003
Posts: 12,855 Likes: 42 |
internal should be at 195 to pull 160 is my limit. 195 is burnt. I agree with Outback. Get it to 160 and then slice it with a knife. The only thing I would wanna get to 195 is a chicken. Well that would be some burnt azz chicken I can't imagine anyone wanting rare chicken. I split them in half and put the thermometer in the thigh, and it takes about 40 minutes for my grill to bring it to 195. The outside is brown and the skin is a little crispy, but it sure isn't burnt. A lot of the fat cooks out if you get it to that temp.
All the labor of man is for his mouth, and yet the appetite is not filled.
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Joined: Aug 2003
Posts: 44,377 Likes: 28
Freak of Nature
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Freak of Nature
Joined: Aug 2003
Posts: 44,377 Likes: 28 |
Chicken and turkey in thigh 175. Butt 195 - 200. Brisket 200 - 205.
LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!!
- - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -
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Joined: Jan 2001
Posts: 29,718 Likes: 165
Freak of Nature
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Freak of Nature
Joined: Jan 2001
Posts: 29,718 Likes: 165 |
It's called bark. If you've ever eat pulled pork, it was cooked to at least 195. It won't pull if it's cooked any lower than that. The bark is the best part.
Lord, please help us get our nation straightened out.
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Joined: Jan 2015
Posts: 3,590 Likes: 1
10 point
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10 point
Joined: Jan 2015
Posts: 3,590 Likes: 1 |
Proposing that a pork butt needs to be taken off at 160 degrees automatically destroys any amount of credibility of ever having knowledge/expertise about any subject or fact of life.
Sorry but it does.
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Joined: Feb 2014
Posts: 3,815
10 point
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10 point
Joined: Feb 2014
Posts: 3,815 |
200 is way burnt. Like charcoal burnt. That's just damn ignorant right there. 205-210 to pull it apart 175 to slice and still have the connective tissue and fat break down enough to not be chewing all night.
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Joined: Jun 2013
Posts: 57,337 Likes: 113
Freak of Nature
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Freak of Nature
Joined: Jun 2013
Posts: 57,337 Likes: 113 |
[quote=Out back][quote=NSDQ160]
The only thing I would wanna get to 195 is a chicken. Well that would be some burnt azz chicken I can't imagine anyone wanting rare chicken. I split them in half and put the thermometer in the thigh, and it takes about 40 minutes for my grill to bring it to 195. The outside is brown and the skin is a little crispy, but it sure isn't burnt. A lot of the fat cooks out if you get it to that temp. Rare? What you talking about Preach? 165/175 is the magic number for Chicken
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Joined: Feb 2014
Posts: 3,815
10 point
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10 point
Joined: Feb 2014
Posts: 3,815 |
[quote=Out back][quote=NSDQ160]
The only thing I would wanna get to 195 is a chicken. Well that would be some burnt azz chicken I can't imagine anyone wanting rare chicken. I split them in half and put the thermometer in the thigh, and it takes about 40 minutes for my grill to bring it to 195. The outside is brown and the skin is a little crispy, but it sure isn't burnt. A lot of the fat cooks out if you get it to that temp. Rare? What you talking about Preach? 165/175 is the magic number for Chicken 195 on chicken is gonna be some dry azz chicken. I'm 165-175 on chicken.
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