Can You Pull a Pork Butt Off at 190 Degrees? The Debate Over Doneness Temps
Pork shoulder, also known as pork butt, is a flavorful, fatty cut perfect for making succulent pulled pork. But barbecue enthusiasts debate exactly when you should pull it off the smoker or oven – at 190 degrees F or higher temps like 205 degrees? This difference of just 15 degrees has sparked heated discussion in the barbecue community.
In this article, we’ll explore whether you can pull pork butt off at 190 degrees to get ideal pulled pork, or if going to 205 and beyond truly makes a difference.
The Science Behind Pork Butt Doneness Temps
First, let’s understand what’s happening inside the pork as it cooks Pork shoulder contains a high amount of connective tissue in the form of collagen Collagen is tough, but as the meat cooks at low temps for long periods, the collagen slowly hydrolyzes into rich, luscious gelatin. This process maximizes between 160-190 degrees F.
At around 190 degrees, enough collagen has broken down to make the meat succulent and able to shred easily Going above this temp continues to melt collagen while also evaporating moisture Taken too high above 205 degrees, the pork can become dry.
The Benefits of Pulling at Exactly 190 Degrees
Many pitmasters swear by pulling pork butts at precisely 190 degrees, not a degree higher. Why?
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Maximizes collagen breakdown for tenderness without drying out the meat
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Preserves subtle flavors that may diminish at higher temps
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Allows thick, flavorful bark formation with abundant smoky flavor
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Renders fat fully without overcooking it
Potential Drawbacks to Pulling at 190 Degrees
While 190 degrees is a magic number for some pitmasters, there are a few potential drawbacks:
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Pork may not shred quite as easily as at higher temps
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Less margin for error – easy to undercook if temperature spikes are missed
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Requires very precise temperature monitoring
Why Some Pitmasters Prefer 205 Degrees and Beyond
Not everyone agrees that 190 degrees is perfect. Many acclaimed pitmasters insist 205 degrees is ideal. Here’s why:
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Collagen melts more completely, giving very soft, fall-apart texture
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Extra rendering of fat equals more flavor
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Brisket-like softness in the meat
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More leeway – temp can exceed 205 degrees with less chance of drying out
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Allows shorter cooks for more time efficiency
Potential Cons of Pulling Pork Butts at 205 Degrees
Higher temps aren’t ideal for all pitmasters. Some downsides:
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Risk of drying out the meat increases past 205 degrees
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Pork may seem overcooked, without structural integrity
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Less smoky, barky flavors at higher temps
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Moisture loss can concentrate saltiness
Tips for Pulled Pork Perfection
No matter which temp you target, a few tips will help ensure mouthwatering pulled pork:
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Use a good digital meat thermometer
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Spray with apple juice or stock to prevent drying
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Let pork rest, wrapped, for at least 30 mins before pulling
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Keep cook chamber vent open for moisture to escape
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Chop and mix dark overcooked ends into softer meat
The Verdict on 190 vs. 205 Degrees for Pulled Pork
While BBQ experts argue over the ideal finishing temp, the truth is that anywhere from 190 to 205 degrees can yield delicious pulled pork if monitored carefully. The most important keys are controlling temperature closely, resting sufficiently, and pulling when the meat probes tender.
For barbecuers who love ultra-tender, fall-apart shreds, 205 may be perfect. Those who prefer strands with more chew and moisture go for 190 degrees. Experts also modify choice by weather, grill type, and rub. Play with both temps to discover your personal pork perfection!
At the end of the day, the art of barbecue involves personal preferences. The key is practicing and taking good notes. By mastering your equipment and paying close attention throughout cooks, you can adapt recipes and make magic at both 190 and 205 degrees. Pork butt’s high fat content creates a large window for barbecue success when temps are controlled.
Now get outside, fire up your rig, grab some pork butts, and start perfecting your own mouthwatering pulled pork – whether you pull it at 190 or take it up to 205. Your taste buds will thank you!
Pork butts smoked sans seasoning pulled at 190 degrees
FAQ
Is pork safe to eat 190?
Can you smoke meat at 190 degrees?
What temperature should pulled pork be cooked at?
And much more! The best pulled pork internal temp is 190° F, but you can go as far as 200°F if you have the patience to wait and prefer your meat to be a little more tender. However, it’s crucial that you don’t leave the meat on the grill until it reaches 200 degrees because it will continue cooking after you pull it.
Which cut of pork is best for pulled pork?
Pork shoulder, or Boston butt, is simply the best for pulled pork. It has the perfect fat-to-meat ratio, and it pulls apart beautifully once it’s cooked to temperature. Don’t be turned off by pork shoulders’ appearance at the grocery store; it’s not the most attractive cut.
Does pork collagen break down in pulled pork?
Porcine collagen, as the science people call it, does contain a lot of protein, but you want it to break down in your pulled pork because if it doesn’t have a chance to, you will have tough meat.
Can you cook pulled pork on a 4th of July?
Pulled pork can be for special occasions like the Fourth of July, so if you’re cooking it, I encourage you to throw caution to the wind and leave the fat on for maximum flavor. When you’re trimming the fat (hopefully not too much) from the shoulder, you’ll notice that it’s a relatively tough-looking cut of meat.