DAE get that awesome feeling when your pulled pork texture is spot on?

I've been working on my pulled pork for ages. This Sunday, I cooked a pork butt for 10 hours. I used hickory and apple wood chips. The temp was steady at 225 degrees. When I pulled it apart, the meat was so tender and juicy. It felt like a big win after all the tries. How do you know when your pork is ready to shred?

3 comments

3 Comments

baker.ruby1mo ago

Ten hours at 225 the whole time? That's wild, mine always seems to stall for ages (like, painfully long) and I have to bump the heat a little. Your bark must have been insane though, right? That's usually my sign it's getting close, when the bark is set and it jiggles like crazy. The probe test never lies either, goes in like butter.

ruby_gonzalez1mo ago

Yeah the probe test is the only thing I trust at the end. I mean I've messed up before thinking it was done just by time, but if it doesn't slide in easy it's just not ready. The wait kills me every time though.

norag381mo agoMost Upvoted

Honestly does anyone else feel like nailing a long cook is just proof you finally learned patience? @baker.ruby is right about the stall testing you, but pushing through is so worth it. It's like the good stuff always needs that annoying wait.