kim_martin•13d agoProlific Poster

Rant: The guy who told me my pork butt was overcooked at 200F

I used to pull my pork butts at 200F internal like everyone online says. A retired pitmaster from Lockhart, Texas tried my pulled pork at a cookout and said it was dry and stringy. He told me to pull it at 195F and let it rest wrapped in a cooler for 2 hours minimum. That 5 degree change gave me way juicier meat that actually holds together. Anyone else find the standard 200F rule doesn't work for their smoker?

2 comments

2 Comments

ellis.rose13d ago

Oh, that's interesting! I used to be a hardliner for the 200F rule myself. I remember pulling pork butts at exactly 200 and wondering why the texture was always a bit off. Tried the 195F method on my last cook and wrapped it in towels for two hours. The difference was night and day - the meat held together with a nice bite but still shredded clean. I think the carryover heat really does the magic on that last little bit without drying it out.

james_butler13d agoMost Upvoted

Have you tried finishing it in a cooler wrapped in towels like he said?