Temps for pulled pork

[keith157]

I agree with Robinc there is no need to brine pork shoulder the idea is to cook it low and slow to allow the heat to breakdown the collagen and fat within the shoulder. Brining is more to add moisture, and flavour if desired, to keep the meat or poultry moist when there is a tendency for it to dry out. There is nothing wrong, outside of a comp of course, with imbuing the pork with smoke flavour then finishing it off in the oven, it produces a more relaxed atmosphere at the BBQ at least for the host/cook. If you think the meat is drying out put it in a clear roasting bag to finish off in the oven, then mix the collected juices with your sauce of choice once the pork is pulled.

[Steve]

There's a lot to be said for brining a pork shoulder. Not with a view to adding moisture, but for flavour profile. Brining only penetrates a little way into the meat, but further than a simple marinade, you can do some wonderful things by brining for 24 hours, then injecting a complimentary marinade.

Pork is a neutral flavour that can be played with a lot. Imagine injecting, brining and rubbing three insanely strong flavour profiles to get starter, main and dessert all in your pulled pork

[keith157]

Your thinking too far out of the box now, next thing you'll be part of Blumenthal's BBQ Team

[cutcookeat]

Not bad weather for your Q...

How did it go?

cheers
Drew

[fleagle]

Well stated off at 1000 but started with the fire in the firebox and I couldn't get the temp up over 200

After a few hours moved it into the main box and it got up to 300 and from then on everything was ok meat reached 195 about 1600 hrs took it off and left to rest and wrapped in foil

The pork had a good bark and smoke ring and pulled apart easily everyone else thought it was great I thought it was a bit dry but with the mustard sauce I did it was not bad for a first effort.

[keith157]

If the pork is dry, mix it with a bit of sauce and any left over stock and that should work.

[thebarbecuemaster]

hi all

here are some temperatures that i have put together for easy reference

http://thebarbecuemaster.net/meat-thermometer.html