{"id":5534,"date":"2022-07-24T23:23:01","date_gmt":"2022-07-24T15:23:01","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=5534"},"modified":"2023-04-14T21:16:20","modified_gmt":"2023-04-14T13:16:20","slug":"smoked-pulled-pork-what-temp-we-found-the-best-times-and-temperatures","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/smoked-pulled-pork-what-temp-we-found-the-best-times-and-temperatures\/","title":{"rendered":"Smoke Pulled Pork at What Temp? A Guide to Temperatures and Times"},"content":{"rendered":"\n
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The secret to the perfect pulled pork lies in the cooking temperature. Whether you’re new to smoking or a seasoned pitmaster, mastering the art of temperature control is crucial for achieving tender, juicy, and flavorful pulled pork. In this article, we dive deep into the world of barbecue to uncover the techniques used by the pros. We’ve done the research so you don’t have to, and we’re sharing all our findings with you, so you can enjoy tender, juicy pulled pork every time. <\/p>\n\n\n\n

The key to achieving tender and juicy pulled pork is to master the art of temperature control during the smoking process. The ideal temperature range for smoking pulled pork is between 225\u00b0 F to 250\u00b0 F, with the option to cook at a higher temperature for faster cooking. <\/strong>Pork butt or shoulder is the recommended cut of meat for pulled pork due to its high fat and connective tissue content, which require low temperatures and long cooking times to break down and achieve the desired tenderness. The total cook time is determined by the weight of the pork shoulder and the cooking temperature, and it’s important to use an internal thermometer to ensure it has reached the optimal temperature of around 200\u00b0 F.<\/p>\n\n\n\n

Pork Butt Times and Temperatures by Weight<\/h2>\n\n\n\n

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The below table is an approximation and the actual cooking time can vary depending on the specific cut of pork, the equipment used, and personal preference.<\/p>\n\n\n\n

Weight (lbs)<\/th>Temperature (\u00b0F)<\/th>Cook Time (hours)<\/th><\/tr><\/thead>
6<\/td>225<\/td>8-10<\/td><\/tr>
8<\/td>225<\/td>10-12<\/td><\/tr>
10<\/td>225<\/td>12-14<\/td><\/tr>
6<\/td>250<\/td>6-8<\/td><\/tr>
8<\/td>250<\/td>8-10<\/td><\/tr>
10<\/td>250<\/td>10-12<\/td><\/tr>
6<\/td>275<\/td>5-7<\/td><\/tr>
8<\/td>275<\/td>7-9<\/td><\/tr>
10<\/td>275<\/td>9-11<\/td><\/tr>
6<\/td>300<\/td>4-6<\/td><\/tr>
8<\/td>300<\/td>6-8<\/td><\/tr>
10<\/td>300<\/td>8-10<\/td><\/tr>
6<\/td>350<\/td>3-5<\/td><\/tr>
8<\/td>350<\/td>5-7<\/td><\/tr>
10<\/td>350<\/td>7-9<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

What the Experts Say<\/h2>\n\n\n\n

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Please note that these are just examples, and the pitmasters may use different temperatures or methods depending on the specific cut, competition, or event.<\/p>\n\n\n\n

Pitmaster<\/th>Pork Shoulder<\/th>Ribs<\/th>Brisket<\/th><\/tr><\/thead>
Myron Mixon<\/td>225-250\u00b0F<\/td>225-250\u00b0F<\/td>225-250\u00b0F<\/td><\/tr>
Tuffy Stone<\/td>225-250\u00b0F<\/td>225-250\u00b0F<\/td>225-250\u00b0F<\/td><\/tr>
Aaron Franklin<\/td>300\u00b0F<\/td>300\u00b0F<\/td>250\u00b0F<\/td><\/tr>
Chris Lilly<\/td>225-250\u00b0F<\/td>225-250\u00b0F<\/td>225-250\u00b0F<\/td><\/tr>
Ed Mitchell<\/td>250\u00b0F<\/td>250\u00b0F<\/td>250\u00b0F<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

How Long Per Pound? <\/h2>\n\n\n\n

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Cooking a pork butt will take about 1 hour per pound or 1.5 hours per pound depending on the temperature of your smoker. The total cook time is determined by the weight of the pork shoulder, and the cooking temperature<\/strong>, so it\u2019s difficult to predict how long it will take. <\/p>\n\n\n\n

In general, it takes around about 8 hours to cook the average sized pork shoulder for pulled pork. The average book should always be about 6 to 10 lbs, and you\u2019re better off using a pork shoulder with a bone. <\/strong>The bone in will help keep the roast moist and it also serves as a handy tenderness test towards the end of the cook. If you want full off the bone tender, juicy pork shoulder, then the bone is a handy tool where you can twist it at the end of your cook. <\/p>\n\n\n\n

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“When it comes to pulled pork, low and slow is the name of the game. Cook it at a low temperature for a long time and let the smoke do its magic.” <\/p>\n– Myron Mixon, pitmaster and BBQ expert<\/cite><\/blockquote>\n\n\n\n

Smoking Pulled Pork at 225\u00b0 F<\/h2>\n\n\n\n

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The standard temperature for cooking a pork shoulder is 225\u00b0 F.<\/strong> The maximum temperature is 275\u00b0 F. If you can keep it within this range, won\u2019t dry out. As long as you cook it, to you the ideal serving temperature (which is around about 200\u00b0 F.)<\/p>\n\n\n\n

225\u00b0F is considered the standard low-and-slow temperature for smoking meat like pulled pork because it allows for the meat to cook slowly over a long period of time, allowing the flavors from the smoke to penetrate the meat and for the connective tissues to break down, resulting in a tender and flavorful final product. Also, cooking at a low temperature helps to prevent the exterior of the meat from becoming too tough or burnt.<\/p>\n\n\n\n

When is Pork Butt Done?<\/h2>\n\n\n\n

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