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  • Pulling temps

    I have been reading through the forums, and keep hearing you guyz talking about "pulling" larger items such as shoulder and brisket around 200 or 205 degrees. Are you talking about not pulling it of the grill till the meat reaches an internal temp of that high? The guides, like on the temp proble, say it's done at a much lower temp. What is this high temp all about?

  • #2
    Originally posted by massive meat pipe View Post
    I have been reading through the forums, and keep hearing you guyz talking about "pulling" larger items such as shoulder and brisket around 200 or 205 degrees. Are you talking about not pulling it of the grill till the meat reaches an internal temp of that high? The guides, like on the temp proble, say it's done at a much lower temp. What is this high temp all about?
    I believe they were referring to pulled pork. Also known as shredded, not sliced.

    If you want to "pull" pork, then you want an internal meat temp of around 200 degrees. Then you "take" it out of the smoker.
    S-M Misfit #16

    If the women don't find you handsome, they should at least find you handy. ~ Red Green

    It's a shame stupidity isn't painful.

    GOSM Propane
    CharGriller Kamado Cooker "The Akorn"
    New Braunfels Bandera
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    Lil Chief

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    • #3
      Originally posted by RowdyRay View Post
      I believe they were referring to pulled pork. Also known as shredded, not sliced.

      If you want to "pull" pork, then you want an internal meat temp of around 200 degrees. Then you "take" it out of the smoker.
      Is that for all pork? Ribbs and such? Or just the big chuncks?

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      • #4
        Originally posted by massive meat pipe View Post
        Is that for all pork? Ribbs and such? Or just the big chuncks?
        Just big chunks. Like your shoulder butts, chucks, roasts or briskets. If you want to slice it then you'd take it out at a lower temp.

        For instance look at Green Horn's rump roast. http://www.smoked-meat.com/forum/showthread.php?t=4090 He took it to an internal temp of 150 and sliced it. If he left it in until 200 he could "pull" or shred it. Same chunk of meat, just a different way to serve it.
        Last edited by RowdyRay; 09-02-2009, 11:01 PM.
        S-M Misfit #16

        If the women don't find you handsome, they should at least find you handy. ~ Red Green

        It's a shame stupidity isn't painful.

        GOSM Propane
        CharGriller Kamado Cooker "The Akorn"
        New Braunfels Bandera
        UniFlame Gas Grill
        Lil Chief

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        • #5
          Originally posted by massive meat pipe View Post
          Are you talking about not pulling it of the grill till the meat reaches an internal temp of that high? The guides, like on the temp proble, say it's done at a much lower temp. What is this high temp all about?
          The high temp is to allow the connective tissue in the meat to completely break down. By doing this at a low cooking temp over a long period of time the connective tissue and collogen in the meat break down and "melt" into the meat making for a super tender/juicy product.

          The meat is "done" at a lower temp meaning it is cooked and safe to eat. But if you want "melt in your mouth" tender, then take it up to the higher temp and let is rest a while.
          Last edited by wutang; 09-03-2009, 01:36 PM.
          KCBS/CBJ #56408

          "Sticks and stones will break your bones, but words will always teach you." -Shihan

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          • #6
            Ditto what they said!!



            The only one on the block with the super fastest turbo charged



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            • #7
              So, what temp do you guyz and ladies take your ribbs off at?

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              • #8
                And while were at it, I do not have one of those "remote digital temp gauge things", I have just been using the one you stick in. Which one do you think I should get?

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                • #9
                  Originally posted by massive meat pipe View Post
                  So, what temp do you guyz and ladies take your ribbs off at?

                  On ribs, its more of feel than temp. Smoking Baby Backs you are looking at 4-5 hours depending on your pit temps..

                  Spares will take a bit longer..

                  Some say Ribs are the hardest to master..



                  Originally posted by massive meat pipe View Post
                  And while were at it, I do not have one of those "remote digital temp gauge things", I have just been using the one you stick in. Which one do you think I should get?

                  I use a Maverick ET-73.. I really like it maybe one of the most popular on the market..
                  Ken


                  I Should Have Been Rich Instead Of Being So Good Looking

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                  • #10
                    It is more of a visual or appearence thing. Some look for the meat pulling back from the ends of the bone about a 1/4 inch or you can lift the slab up a bit in the middle to check for a bend if you will. they shouldn't be stiff they should almost break so be carefull doing this you dont have to pick them all the way up.


                    Originally posted by massive meat pipe View Post
                    So, what temp do you guyz and ladies take your ribbs off at?

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                    • #11
                      Originally posted by Texas-Hunter View Post
                      On ribs, its more of feel than temp. Smoking Baby Backs you are looking at 4-5 hours depending on your pit temps..

                      Spares will take a bit longer..

                      Some say Ribs are the hardest to master..

                      I use a Maverick ET-73.. I really like it maybe one of the most popular on the market..
                      Ditto..... again..


                      Originally posted by SmokinLee View Post
                      It is more of a visual or appearence thing. Some look for the meat pulling back from the ends of the bone about a 1/4 inch or you can lift the slab up a bit in the middle to check for a bend if you will. they shouldn't be stiff they should almost break so be carefull doing this you dont have to pick them all the way up.
                      And double ditto... again.. you boys are so fast on the draw!!



                      The only one on the block with the super fastest turbo charged



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                      • #12
                        Originally posted by Bbqgoddess View Post
                        Ditto..... again..




                        And double ditto... again.. you boys are so fast on the draw!!

                        We aim to please...





                        .
                        Ken


                        I Should Have Been Rich Instead Of Being So Good Looking

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                        • #13
                          Well since you all are dittoing each other, I want in on the orgy.


                          Tom

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                          • #14
                            LMAO Gunny!



                            The only one on the block with the super fastest turbo charged



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                            • #15
                              Originally posted by SmokinLee View Post
                              It is more of a visual or appearence thing. Some look for the meat pulling back from the ends of the bone about a 1/4 inch or you can lift the slab up a bit in the middle to check for a bend if you will. they shouldn't be stiff they should almost break so be carefull doing this you dont have to pick them all the way up.

                              This is the proper way to do ribs, not by temp.

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