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You absolutely can make a tender pork shoulder or pulled pork butt at 180°F. The problem there is that it will take far more hours than you would want to spend cooking it in a stovetop smoker (think 24 hours or so). Collagen in meat starts to break down at 150°F and will obviously break down quicker at 180°F.
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Smoke the pork shoulder. Smoke at 180°F for ~12 hours, until the meat reaches an internal temperature of at least 160°F, up to 180°F. Raise the temperature on the Trager to 225°F. Wrap the pork shoulder in foil, and pour a little apple juice into the bottom of the foil wrap.
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Yes, you can pull pork at 180°F, but it might take longer to reach the desired tenderness and texture compared to higher cooking temperatures. It's important to check the internal temperature of the pork with a meat thermometer to ensure it has reached a safe temperature of 145°F for consumption. Additionally, low and slow cooking temperatures like 180°F are ideal for smoking or slow.
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The best pulled pork internal temp is 190° F, but you can go as far as 200°F if you have the patience to wait and prefer your meat to be a little more tender. However, it's crucial that you don't leave the meat on the grill until it reaches 200 degrees because it will continue cooking after you pull it. Pulled pork is called that because.
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Understanding Internal Temperature. The key to determining if pulled pork is done lies in understanding its internal temperature. While 180 degrees Fahrenheit is often cited as the target temperature, it's important to note that this is merely a guideline. The actual temperature at which pulled pork is considered done can vary depending on personal preference and the specific cooking method.
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August 7, 2022. In Meat. Pulling the Pork Once the meat reaches an internal temperature of 180 F to 190 F, it is ready to be pulled. You can serve the meat once it reaches 165 F, but it won't be tender enough to pull apart properly.
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Cook the pork butt until it reaches an internal temperature between 195°F to 205°F. The total cook time will vary depending on the size of the roast and the cooking temperature. It takes around 8 to 10 hours to cook a pork butt for pulled pork. Allow 1.5 hours per pound when cooking at 220°F, or 1 hour per pound at 250° F.
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Overall, cooking pulled pork to an internal temperature of 180 degrees Fahrenheit is the best way to ensure that it is safe to eat and flavorful. The USDA recommends cooking pork to an internal temperature of 145°F, but for pulled pork, it's often best to cook it to a higher temperature, such as 165°F, to ensure that it's tender and juicy.
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The short answer is yes, you can pull pork at 180 degrees, but there are some factors to consider. One of the most important factors to consider when cooking pork is the cut of meat. Different cuts of pork will require different cooking times and temperatures in order to be properly pulled. Some cuts of pork, like the pork shoulder, are best.
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At around 105°F - 122°F, the proteins in the meat begin to denature, and at about 120°F, it will turn opaque in the center. The meat is quite juicy and firm at this point. At 140°F, the meat exterior turns from pink to brown-grey color and releases a lot of juice.
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If you cook your pork butt at 225 degrees F, it will take anywhere from 1.5 to 2 hours per pound. So, if you have a 10-pound pork butt, that will be 15 to 20 hours. If you want to smoke your pork butt overnight, 225 is the ideal temperature. 225 is the perfect temperature because it keeps the meat smokey, juicy, and tender.
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The pig takes a page from the cow-"the pig drives the cook." You can get equally exceptional pulled pork running higher in the dome (250-270*F) or even turbo (330-350*F) depending on the sugar in your rub. Trust the "bone pulls clean" for the finish-line regardless of how or how long it takes to get there. FWIW-
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Slash a few holes in the top of each pouch with a sharp knife. Place one pouch directly in front of the water pan. As the pork cooks, you'll probably need to swap out the pouch for a fresh one every 2-4 hours. Start with at least six pouches to be on the safe side.
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Pulled Pork Experiment.180* Temp Hold to Finish: qview. Thread starter forluvofsmoke; Start date Jun 11, 2010;. Using the above method, I believe you can pull any species (turkey, chicken, beef pork, wild game of all kinds), as long as the meat is held at lower temps for longer periods after smoking to the desired internal temp, while kept.
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According to the USDA, pork is safe when cooked to 145 degrees Fahrenheit. However, an internal temperature of 190 to 195 degrees Fahrenheit for pulled pork is ideal for achieving that tender and juicy consistency. It is important to note that pulling pork at higher temperatures can result in the meat becoming too dry.
Pulled Pork Recipe EatingWell
Brine pork shoulder for 18-24 hours. Pull pork from brine, allow to rest for app. 1-2 hours. Apply a liberal amount of mustard, coating the entire surface of the meat. Apply a liberal amount of rub, rubbing or patting it into the meat. Wrap and leave overnight.
