Need help guys

[kingforce]

Ok guys let me start by saying that im new to smoking/grilling. I wanted to see if any one can share some information with me. I would like to know when u smoke pork shoulder/butt what is the inner temp your meat has to reach? I would also like to know what inner temp you need to achieve on your pork ribs so that the bone [emoji491] comes of the meat easily. Thanks for all the help guys [emoji106]🏻


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[bigssa]

I generally start checking the doneness of a pork shoulder at around 195 degrees. I poke the meat with my thermometer and look for it to go all the way through without resistance. Most of the time, I take the pork off at 200-203.

As for ribs, it is very hard to to take the temp accurately, so most people go with the bend test. I recommend that you read some of the articles on amazingribs.com. They have some great info about the science of BBQing that I think you will find very useful.

[Harleysmoker]

As said above, start checking pork butts around 195* F. The internal temperature can very from different pieces of meat. I use my Thermapen to poke the meat in several locations until it slides in with very little resistance. Sometimes that is around 200, or times at 205 or more.

I have never cooked ribs to an internal temperature so I don't know the answer there. I use a modified 3-2-1 method.

Smoke at 250* for 3 hours, wrap in foil for 1 1/2 hours, and sauce for about an hour. Sometimes they are failing off the bone trying to get them off the grill.

[kingforce]

Thanks for the feedback guys I will definitely try your 3-2-1. Will also start getting my read on at amazingribs.com


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[Joetee]

200 or so for the pork is for pulled pork. So if you are wanting sliced pork, you can take it off before then. I prefer sliced. Just my preference.
So 160° or higher.
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[kingforce]

Making some more pull pork today guys thanks for the info hopefully it comes out great 6hr into cook at 250-275[emoji106]🏻



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[jdorn]

Looking good!!!!! Grate work!

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[kingforce]

Thanks here is the final product


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