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Thus, how long does it take to smoke a pork shoulder at 225?
12- 16 hours
Beyond, how long does it take to smoke a 10 lb Boston butt? A basic rule of thumb, but in no way is it an exact guide, is 90 minutes of smoking time per pound at 225° to 250°. Another way is to use a thermometer the entire time for indications on when your pork may be done. Remove it from the smoker once it reaches an internal temperature of 165°.
No less, how long does it take to smoke a 7 pound Boston butt?
approximately 10 and a half hours
Can you overcook pulled pork?
It's really really hard to overcook a pulled pork. You can readily let it go more than you would think and it will be FINE. ... Undercooked pork carries the risk of food-borne illness, and overcooked pork can be dried-out, tough, and chewy.
11 Related Questions Answered
How Long to Smoke a Pork Butt. I shoot to maintain my smoker temperature at 225 degrees F and can typically plan about 2 hours of cook time per pound of pork. For example, an 8 pound pork shoulder will take about 16 hours from start to finish.
While not all pitmasters wrap their meat in the final stages of a cook—in barbecue circles, wrapping in foil is known as the “Texas crutch”—wrapping is an effective way of finishing a long cook time without drying out the smoking meat (after 10 hours, a bone-in smoking pork shoulder should register an internal ...
Yes you can over cook a pork shoulder or butt, brisket, roast etc. It is possible to run the gamut and over cook or over smoke food leaving a perfectly good piece of meat totally dried out or burned.
Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 and cook roast for 2 hours at 350 and 3 and 1/2 hours at 325 degrees F. Roast the pork for 35 minutes per pound, uncovered, until the skin is crispy-brown.
Place pork butt on the smoker, fat side up and close the lid. Smoke for 6 hours, or until the internal temperature reaches 175 degrees.
Maintain the fire: No need to add any more wood or coals; just maintain the fire and let the butt finish cooking. Cook to an internal temperature of 195 degrees: When the target temp is reached, pull the butt off the smoker and let sit for at least 30 minutes in a large pan or platter to catch the jus.
What type of wood you use for smoke is up to you. What works best, however, are the Southern traditional woods: hickory and oak, particularly white oak. Also, pecan, walnut, cherry, apple, and peach are good choices. You should stay away from alder and mesquite because they tend to add a strong flavor to meats.
The skin hinders smoke penetration in to meat. I have cooked large shoulders for up to 22 hours. If your thermometer is accurate, an 11 pound shoulder without foiling should take 18 hours - plus a 4 hour rest when cooked at 235º .....
Smoke the meat, occasionally adding aromatic chips to the fire, for roughly 1.5 hours per lb of meat. So, a 6 lb. pork butt will smoke for approximately 9 hours. Once the pork has reached a temperature around 200 F, remove it and place it somewhere warm and cover it with foil and a heavy towel.
It's undercooked. The meats will only shred when it has sufficiently cooked and the fibers have broken down. I'd be concerned that 4 hours in a crock pot doesn't cook the middle to a safe temperature. You need to let it cook until it's falling apart.