Smoke is a necessity of barbecue in order to give the meat that signature flavor that cannot be created any other way. By placing the meat in a smoker, surrounding it with flavorful smoke, and letting it cook at a low temperature for a long time, you make a tender and tasty meat, a method that is ideal for pulled pork.
In addition to a smoker, you need a type of fuel to maintain a low level of heat for an extended period of time; this can be charcoal or wood. Depending on what type of wood or charcoal you use will affect the flavor of the smoked meat.
Smoke the meat until it reaches 185°F (85°C) for slicing or about 207°F (97°C) for pulling (pulled pork). If you prefer, you can wrap it once it reaches about 160°F (71°C) to speed up the process.
Choosing a Type of Wood
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. Despite how long the meat is cooked, it should be exposed to smoke for at least the first 6 hours.
Choosing a Fuel
Purists will say that your fire should be made entirely from hardwood logs that have been burned down to coals and then added to the smoker. Of course, this isnt practical for everyone. Whether limited by equipment or temperament, many people find it difficult to burn hardwood logs to create the kinds of coals used by diehard traditionalists.
If you do go with charcoal, you will benefit most from hardwood charcoal, but you can, if need be, use regular charcoal. Its ideal to stay away from charcoal with additives like lighter fluids. If you are using charcoal, add presoaked hardwood chunks (not chips) to the coals once the fire is good and hot. Make sure to drain off as much water as possible; the wood should be moist, not wet. During a long smoking period, you will probably have to add burning coals to the fire to maintain the temperature and additional wood chunks to maintain smoke.
What Temperature Should I Cook My Pork Butt At
FAQ
Is 180 a good temp for pulled pork?
Is pulled pork safe to eat 180?
Can you shred pulled pork 185?
Is pulled pork OK at 200?
Is it safe to eat pulled pork at 140 degrees?
Safe eating recommendation by the USDA for pulled pork is 140°F to 160°F. Even though I pulled pork is safe to eat at this temperature, the meat will be chewy. The collagen and connective tissue would not have softened, so the pork will be tough.
Can one eat pork?
A cooked, medium pork cutlet or steak provides 239 calories, 34 grams protein, 10 grams fat, 4 grams saturated fat, 697 milligrams sodium, and 0 grams carbohydrate, if you eat only the lean part of the steak. Pork contains many of the micronutrients (vitamins and minerals) found in beef and it is high in protein, but can be lower in fat than beef—depending on cut and preparation. Meat from any kind of mammal, including pork, can cause an allergic reaction (and some people who are allergic to mammalian meat also react to poultry).
What temperature should pulled pork be cooked at?
180-185°F: This range is considered the “safe zone” for pulled pork and ensures it is cooked thoroughly. The meat will be tender and juicy but may still have a slight chew to it. 195-200°F: At these higher temperatures, the pork will become increasingly tender and fall apart more easily.
How do you eat pulled pork?
Use two forks to shred the pork into bite-sized pieces. After pulling the pork, season it to taste with your favorite spices or rubs. If desired, you can also add a barbecue sauce of your choice. Pulled pork can be served on its own, on sandwiches, or as a topping for tacos, salads, and baked potatoes.