{"id":6959,"date":"2022-09-14T22:53:54","date_gmt":"2022-09-14T14:53:54","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=6959"},"modified":"2023-01-16T21:30:13","modified_gmt":"2023-01-16T13:30:13","slug":"pulled-pork-done-temp-and-how-to-test-for-perfect-tenderness","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/pulled-pork-done-temp-and-how-to-test-for-perfect-tenderness\/","title":{"rendered":"Pulled Pork Done Temp (Plus How To Test For Perfect Tenderness)"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"588\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/09\/Copy-of-Copy-of-Copy-of-Blog-Pictures-copy-1.jpg\" alt=\"\" class=\"wp-image-6990\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/09\/Copy-of-Copy-of-Copy-of-Blog-Pictures-copy-1.jpg 950w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/09\/Copy-of-Copy-of-Copy-of-Blog-Pictures-copy-1-300x186.jpg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/09\/Copy-of-Copy-of-Copy-of-Blog-Pictures-copy-1-768x475.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>There\u2019s nothing worse than dry, pulled pork. Timing is everything when cooking pork shoulder, so you want to remove it from the smoker at the perfect time so that your pulled pork is tender and juicy.<\/p>\n\n\n\n<p><strong>The ideal done temperature for pulled pork is between 200\u00b0 F and 205\u00b0 F internal, although temperature alone isn\u2019t the only indicator. You should also perform a tenderness test with a toothpick or thermometer probe.<\/strong> Once the pork has reached perfect tenderness, it should feel as though you\u2019re poking a stick of butter\u2014no resistance whatsoever.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Quick Tips<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<ul>\n<li>Timing is crucial when cooking pulled pork to ensure it is tender and juicy<\/li>\n\n\n\n<li>The ideal done temperature for pulled pork is between 200\u00b0 F and 205\u00b0 F internal, but temperature alone is not the only indicator<\/li>\n\n\n\n<li>Tenderness test with toothpick or thermometer probe is the best way to know when the pork is done<\/li>\n\n\n\n<li>Temperature of 190\u00b0F is a good indication that the pork is close to being done<\/li>\n\n\n\n<li>Pulled pork should be checked for tenderness regularly, once it feels like butter it&#8217;s done<\/li>\n\n\n\n<li>Safe eating temperature for pulled pork is 140\u00b0F to 160\u00b0F but the meat will be chewy<\/li>\n\n\n\n<li>Thermometers are an essential tool for smoking pulled pork and should be fast and accurate<\/li>\n\n\n\n<li>Instant-read thermometer is used towards the end of the cook and a remote leave-in thermometer with multiple probes is useful for monitoring the temperature of the smoker and the meat<\/li>\n\n\n\n<li>Pork butt\/shoulder takes a long time to cook because it is a tough cut of meat with a lot of connective tissue and gristle that needs to break down at a low temperature.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How To Know Your Pulled Pork Is Done<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Although many pitmasters say that 203\u00b0F is the magic number, there\u2019s no such thing as the perfect internal temperature for pulled pork. Every piece of pork is different. The levels of fat and connective tissue will differ between pork shoulders, so some might need longer than others. Experienced barbecue gurus never go by temperature alone. They also go by look and feel.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"588\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/09\/Copy-of-Blog-Pictures-4-copy-10.jpg\" alt=\"\" class=\"wp-image-6801\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/09\/Copy-of-Blog-Pictures-4-copy-10.jpg 950w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/09\/Copy-of-Blog-Pictures-4-copy-10-300x186.jpg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/09\/Copy-of-Blog-Pictures-4-copy-10-768x475.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Thermometers Let You Know Your In The Ball Park<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Thermometers are an essential tool when smoking pulled pork. However, thermometers don\u2019t tell the complete story. A thermometer will give you an idea the meat is getting close to being done, but it won\u2019t tell you when if the pork is tender. Poking the pork with a toothpick is the only way to know if the pulled is tender.<\/p>\n\n\n\n<p>When the temperature goes beyond 190\u00b0F, you know you\u2019re getting close. Take a toothpick and begin checking the pork for tenderness. Keep checking until it\u2019s soft as butter. You can also use the probe of your instant-read thermometer to check.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pulled Pork Safe Eating Temperature<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Safe eating recommendation by the USDA for pulled pork is 140\u00b0F to 160\u00b0F. Even though I pulled pork is safe to eat at this temperature, the meat will be chewy. The collagen and connective tissue would not have softened, so the pork will be tough. Leave your pork in the smoker until it reaches at least 190\u00b0F to 200\u00b0 F, then check for tenderness.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Safe Temperatures According To The USDA<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"container-lazyload preview-lazyload container-youtube js-lazyload--not-loaded\"><a href=\"https:\/\/www.youtube.com\/watch?v=PCJ32tvQaZs\" class=\"lazy-load-youtube preview-lazyload preview-youtube\" data-video-title=\"Pork Temperature Safety &amp; USDA Change\" title=\"Play video &quot;Pork Temperature Safety &amp; USDA Change&quot;\">https:\/\/www.youtube.com\/watch?v=PCJ32tvQaZs<\/a><noscript>Video can&#8217;t be loaded because JavaScript is disabled: <a href=\"https:\/\/www.youtube.com\/watch?v=PCJ32tvQaZs\" title=\"Pork Temperature Safety &amp; USDA Change\">Pork Temperature Safety &amp; USDA Change (https:\/\/www.youtube.com\/watch?v=PCJ32tvQaZs)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">The Importance Of Thermometers<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Thermometers are your most important tool if you want perfectly cooked pulled pork. Without a good thermometer, you\u2019re working blind. However, you can\u2019t just get any old thermometer. There are just as many bad thermometers as good ones. If a thermometer is inaccurate, there\u2019s no point in using it. If you\u2019re serious about your barbecuing, then you should have two thermometers; an instant-read, and a remote \u201cleave-in\u201d thermometer.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"581\" height=\"360\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/08\/thermapen_large-edited.jpeg\" alt=\"\" class=\"wp-image-6502\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/08\/thermapen_large-edited.jpeg 581w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/08\/thermapen_large-edited-300x186.jpeg 300w\" sizes=\"(max-width: 581px) 100vw, 581px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Instant-Read Thermometer<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>We use an instant-read thermometer towards the end of the cook. These tools will give you fast readings in multiple areas of the meat. It\u2019s important to check thick and thin parts of the pork because they will cook at different rates. Your thermometer will help your decision making for things such as rotating the meat, wrapping, spritzing, etc.<\/p>\n\n\n\n<p>Not only should instant-reads be fast, they should be accurate\u2014especially when cooking meat high in bacteria such as chicken. Sometimes, you are putting your health at risk if the thermometer is inaccurate.<\/p>\n\n\n\n<p>The market is flooded with cheap instant-reads, and many are wildly inaccurate. If you want a good instant read, I would recommend the TP19 because it\u2019s fast, accurate, and affordable.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Leave-In Thermometers<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Your first thermometer should be a remote leave-in thermometer. This thermometer should have at least 2 probes, but you can get away with a single probe if your smoker is easily controlled and holds stable temperatures. The idea with a duel-probe is to monitor the temperature of the smoker\/cooker with one probe and track the internal temp of the meat with the second probe. You can but thermometers with six probes, but that\u2019s overkill for the average backyard cook.<\/p>\n\n\n\n<p>I use the <a rel=\"noreferrer noopener\" href=\"https:\/\/www.amazon.com\/dp\/B01GE77QT0?tag=mshq0320-20\" target=\"_blank\">TP20<\/a> because it inly cost me $50 on Amazon, and everyone on the barbecue forums raved about its accuracy and ease-of-use. And I haven\u2019t been disappointed. Check out the video below for an introduction to the TP20. <\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"container-lazyload preview-lazyload container-youtube js-lazyload--not-loaded\"><a href=\"https:\/\/www.youtube.com\/watch?v=WSlKUhVqT3w&#038;t=1s\" class=\"lazy-load-youtube preview-lazyload preview-youtube\" data-video-title=\"ThermoPro TP-20 Digital Wireless Thermometer - Introduction\" title=\"Play video &quot;ThermoPro TP-20 Digital Wireless Thermometer - Introduction&quot;\">https:\/\/www.youtube.com\/watch?v=WSlKUhVqT3w&#038;t=1s<\/a><noscript>Video can&#8217;t be loaded because JavaScript is disabled: <a href=\"https:\/\/www.youtube.com\/watch?v=WSlKUhVqT3w&#038;t=1s\" title=\"ThermoPro TP-20 Digital Wireless Thermometer - Introduction\">ThermoPro TP-20 Digital Wireless Thermometer &#8211; Introduction (https:\/\/www.youtube.com\/watch?v=WSlKUhVqT3w&#038;t=1s)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Hi-Tech Wireless Thermometers<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Nowadays, there are super high-tech thermometers that use Wi-Fi and connect to your phone. With these instruments, you can monitor your meat from anywhere in the world where a Wi-Fi connection is available. <a href=\"https:\/\/www.amazon.com\/dp\/B07DZB6XZ6?tag=mshq0320-20\" target=\"_blank\" rel=\"noreferrer noopener\">MEATER<\/a>, <a href=\"https:\/\/www.tappecue.com\/#a_aid=mshq\" target=\"_blank\" rel=\"noreferrer noopener\">Airprobe<\/a> and <a href=\"https:\/\/www.amazon.com\/dp\/B08N18G46V?tag=mshq0320-20\" target=\"_blank\" rel=\"noreferrer noopener\">Meatstick<\/a> are the best of these ultrahigh-tech thermometers.<\/p>\n\n\n\n<p>If you have an instant-read thermometer, begin checking the pulled pork roast once it hits the 190\u00b0F to 195\u00b0 F range. Check it regularly after that because you don\u2019t want to let it get away from you.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"container-lazyload preview-lazyload container-youtube js-lazyload--not-loaded\"><a href=\"https:\/\/www.youtube.com\/watch?v=VNJf-05NXWc\" class=\"lazy-load-youtube preview-lazyload preview-youtube\" data-video-title=\"Cooking Just Got Smarter with MEATER | Wireless Smart Meat Thermometer\" title=\"Play video &quot;Cooking Just Got Smarter with MEATER | Wireless Smart Meat Thermometer&quot;\">https:\/\/www.youtube.com\/watch?v=VNJf-05NXWc<\/a><noscript>Video can&#8217;t be loaded because JavaScript is disabled: <a href=\"https:\/\/www.youtube.com\/watch?v=VNJf-05NXWc\" title=\"Cooking Just Got Smarter with MEATER | Wireless Smart Meat Thermometer\">Cooking Just Got Smarter with MEATER | Wireless Smart Meat Thermometer (https:\/\/www.youtube.com\/watch?v=VNJf-05NXWc)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Why Pulled Pork Takes So Long To Cook<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Pork butt\/shoulder is a tough cut of meat and contains a lot of connective tissue and gristle. In order for this connective tissue to break down, the meat needs a lengthy time at a low temperature. If you were to remove the pork and shred it too soon, the temperature or the meat quality will be chewy and stringy. This is because it hasn\u2019t had a chance to break down.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Tenderness Testing With A Toothpick And Butter<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<ol>\n<li>Place a stick of butter beside the pork.<\/li>\n\n\n\n<li>Take a toothpick and insert it into the sticker butter. Note how easily the toothpick goes in and out of the butter.<\/li>\n\n\n\n<li>Take another toothpick and insert it into the pork shoulder. The meat has reached perfect tenderness when they feel similar.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">How Long Does It Take To Cook Pulled Pork?<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>The total cook time pork butt is usually around 1 hour and a half per pound at 225\u00b0. So a 5 pound pulled pork will take 7 to 8 hours. If you were to cook a hotter 250\u00b0F, it would take just over 1 hour per pound. So a 5 pound pork roast would take around 5 hours.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"container-lazyload preview-lazyload container-youtube js-lazyload--not-loaded\"><a href=\"https:\/\/www.youtube.com\/watch?v=LbzEa_juegs\" class=\"lazy-load-youtube preview-lazyload preview-youtube\" data-video-title=\"BBQ with Franklin: Pulled Pork\" title=\"Play video &quot;BBQ with Franklin: Pulled Pork&quot;\">https:\/\/www.youtube.com\/watch?v=LbzEa_juegs<\/a><noscript>Video can&#8217;t be loaded because JavaScript is disabled: <a href=\"https:\/\/www.youtube.com\/watch?v=LbzEa_juegs\" title=\"BBQ with Franklin: Pulled Pork\">BBQ with Franklin: Pulled Pork (https:\/\/www.youtube.com\/watch?v=LbzEa_juegs)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Resting<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Make sure you rest the pork shoulder for about an hour prior to shredding. If you pull the pork shoulder out of the smoker, all the muscles will be tight still and pushing out moisture. If you were to slice the pork at that temperature, all the moisture will be lost and your shoulder pork will be dry. Give the pork butt time to rest, so there&#8217;re muscles relaxed, and it will reabsorb some of that moisture.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Holding<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>If you\u2019re not ready to shred your pulled pork, you can place the pork into holding. Check out this post on holding pork butt in a cooler.<\/p>\n\n\n\n<p>Holding is when is like resting, except you place the meat in a dry cooler where it will stay hot for up to 4 or 5 hours. This is a great way to help you with your planning, because it will hold at a hot, safe internal temperature for many hours. Leave a thermometer probe in the meat. That way, you can keep track of the temperature. As long as it doesn\u2019t get below 140\u00b0F, it\u2019s a safe eating temperature.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Wrapping<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>If you choose not to wrap your pork, it\u2019s going to take much longer to cook. Wrapping will not only speed up the cook, it will also help your shredded pork to stay moist. Wrapping will help you push your pork through the stalls, which usually occurs at around 3\/4 of the way through the cook.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"container-lazyload preview-lazyload container-youtube js-lazyload--not-loaded\"><a href=\"https:\/\/www.youtube.com\/watch?v=iM0SivJCybQ\" class=\"lazy-load-youtube preview-lazyload preview-youtube\" data-video-title=\"Chef Jay Potter Explains Wrapping Pork Butts\" title=\"Play video &quot;Chef Jay Potter Explains Wrapping Pork Butts&quot;\">https:\/\/www.youtube.com\/watch?v=iM0SivJCybQ<\/a><noscript>Video can&#8217;t be loaded because JavaScript is disabled: <a href=\"https:\/\/www.youtube.com\/watch?v=iM0SivJCybQ\" title=\"Chef Jay Potter Explains Wrapping Pork Butts\">Chef Jay Potter Explains Wrapping Pork Butts (https:\/\/www.youtube.com\/watch?v=iM0SivJCybQ)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Stall<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>One thing that will prevent your pork from reaching the dun temperature is the stall. This happens with pork and any other large cut of meat cooked low-and-slow. Simply put, the stall happens after the meat sweats. The moisture cools the meat and brings cooking to a standstill. The stall can be extremely frustrating. The pork might remain in the stall for several hours, and even may even go backwards.<\/p>\n\n\n\n<p>If you\u2019re prepared for the stall, it isn\u2019t as frustrating. You can work it into your planning. You can beat the stall by wrapping the pork in foil during the second half of the cook, or you can increase the temperature of your smoker. The stall usually occurs when the meat reaches around 160\u00b0 F to 170\u00b0 F. Somewhere within that range, the temp will plateau.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"container-lazyload preview-lazyload container-youtube js-lazyload--not-loaded\"><a href=\"https:\/\/www.youtube.com\/watch?v=0EtUhtoyrSs\" class=\"lazy-load-youtube preview-lazyload preview-youtube\" data-video-title=\"The Internal Meat Stall\" title=\"Play video &quot;The Internal Meat Stall&quot;\">https:\/\/www.youtube.com\/watch?v=0EtUhtoyrSs<\/a><noscript>Video can&#8217;t be loaded because JavaScript is disabled: <a href=\"https:\/\/www.youtube.com\/watch?v=0EtUhtoyrSs\" title=\"The Internal Meat Stall\">The Internal Meat Stall (https:\/\/www.youtube.com\/watch?v=0EtUhtoyrSs)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\n<p>Some thermometers like the <a href=\"https:\/\/www.fireboard.com\/shop\/fireboard-2-drive\/?fba_ref=23\" target=\"_blank\" rel=\"noreferrer noopener\">Fireboard 2<\/a> have great graphing, and you can look back over your cooks and you can see the stall on a graph. MEATER also has graphing abilities where you can actually see the stall visually\u2014which is very interesting.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"container-lazyload preview-lazyload container-youtube js-lazyload--not-loaded\"><a href=\"https:\/\/www.youtube.com\/watch?v=SJiSQA8Ux58\" class=\"lazy-load-youtube preview-lazyload preview-youtube\" data-video-title=\"An In Depth Look at the Fireboard 2 Thermometer\" title=\"Play video &quot;An In Depth Look at the Fireboard 2 Thermometer&quot;\">https:\/\/www.youtube.com\/watch?v=SJiSQA8Ux58<\/a><noscript>Video can&#8217;t be loaded because JavaScript is disabled: <a href=\"https:\/\/www.youtube.com\/watch?v=SJiSQA8Ux58\" title=\"An In Depth Look at the Fireboard 2 Thermometer\">An In Depth Look at the Fireboard 2 Thermometer (https:\/\/www.youtube.com\/watch?v=SJiSQA8Ux58)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\n<p>Have you seen the most advanced thermometer on the market? <a href=\"https:\/\/www.fireboard.com\/shop\/fireboard-2-drive\/?fba_ref=23\" target=\"_blank\" rel=\"noreferrer noopener\">FireBoard<\/a> can be controlled via your phone, holds meat 6 probes, and records your cook data on a cloud.<\/p>\n\n\n\n<p><strong>My Favorite Meat Smoking Tools <\/strong><\/p>\n\n\n\n<p>Thanks for checking out this article. I hope you learned a few things. Here are some of my favorite tools I use when smoking brisket that may be useful to you. These are affiliate links, so if you decide to purchase any of these products, I\u2019ll earn a commission. But in all honesty, these are the tools I recommend to my family and friends who are just starting out.    <\/p>\n\n\n\n<p><strong>Meat Thermometer<\/strong>: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. The <a rel=\"noreferrer noopener\" href=\"https:\/\/www.amazon.com\/dp\/B01GE77QT0?tag=mshq0320-20\" target=\"_blank\">ThermoPro TP20<\/a> is an Amazon Best Seller because it\u2019s the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings.   <\/p>\n\n\n\n<p><strong>Instant Read Thermometer<\/strong>: Arguably, the second most important tool you need is a fast and accurate instant-read thermometer. These tools play an important role in the latter stages of the cook when the meat needs regular checking in multiple areas. I use the ThermoPro TP19 because it can do everything a ThermaPen can do, but for a fraction of the cost. You can check out the TP19 on Amazon <a rel=\"noreferrer noopener\" href=\"https:\/\/www.amazon.com\/dp\/B07R18W3W1?tag=mshq0320-20\" target=\"_blank\">here<\/a><a href=\"https:\/\/www.amazon.com\/dp\/B07R18W3W1?tag=mshq0320-20\">.<\/a>    <\/p>\n\n\n\n<p><strong>Wireless Thermometer:<\/strong> The latest thermometers on the market have no wires and can be controlled by wi-fi via your phone. <a href=\"https:\/\/www.tappecue.com\/#a_aid=mshq\" target=\"_blank\" rel=\"noreferrer noopener\">Airprobe 3<\/a> is the best of this technology. <\/p>\n\n\n\n<p><strong>Butcher Paper<\/strong>: Wrapping brisket in butcher paper has become a huge trend in barbeque thanks to Aaron Franklin. Wrapping your brisket in paper will give you a nice brisket bark. However, you can\u2019t just use any old paper, it has to be unwaxed, food grade paper. You can find it on Amazon&nbsp;<a href=\"https:\/\/www.amazon.com\/dp\/B0776JH663?tag=mshq0320-20\" target=\"_blank\" rel=\"noreferrer noopener\">here.<\/a>       <\/p>\n\n\n\n<p><strong>Advanced Thermometer and Automatic Temperature Controller:&nbsp;<\/strong>Once you\u2019re ready to take things seriously, the FireBoard 2 Drive is a six-channel Bluetooth\/Wi-Fi thermometer that can monitor up to 6 pieces of meat, control and graph your cook sessions on your smartphone, and attaches to an an automatic blower that will convert your charcoal smoker to a set-and-forget. This is one of the most advanced meat thermometers on the market. You can check it out on the <a href=\"https:\/\/www.fireboard.com\/shop\/fireboard-2\/?fba_ref=23&amp;campaign=Fireboard2\" target=\"_blank\" rel=\"noreferrer noopener\">FireBoard website&nbsp;here.<\/a>                           <\/p>\n\n\n\n<p><\/p>\n\n\n","protected":false},"excerpt":{"rendered":"<p>There\u2019s nothing worse than dry, pulled pork. Timing is everything when cooking pork shoulder, so you want to remove it from the smoker at the perfect time so that your<\/p>\n","protected":false},"author":2,"featured_media":6991,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"aioseo_notices":[],"acf":[],"mv":{"thumbnail_id":6991,"thumbnail_uri":"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/09\/Copy-of-Copy-of-Copy-of-Blog-Pictures-1-300x185.jpg"},"_links":{"self":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts\/6959"}],"collection":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/comments?post=6959"}],"version-history":[{"count":5,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts\/6959\/revisions"}],"predecessor-version":[{"id":12496,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts\/6959\/revisions\/12496"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/media\/6991"}],"wp:attachment":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/media?parent=6959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/categories?post=6959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/tags?post=6959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}