I see a lot of folks pulling their pork shoulder at 195 degrees

I used to do the same thing, but after talking with a pitmaster at a joint in Lockhart, Texas, I learned that going to at least 203 makes a huge difference. The extra few degrees lets more of the tough collagen turn into gelatin, so the meat is way more tender and juicy. Anyone else find that small temp change was a game changer for their pulled pork?

3 comments

3 Comments

jordan1341mo ago

Ever think the stall time changes at that higher temp too?

sagea881mo ago

I did a brisket at 275 last weekend, jordan134, and it stalled for about an hour less than my usual 225 cooks. The higher heat pushes through the evaporative cooling phase faster. You just have to watch the internal temp closer because the window between stalled and probe-tender gets narrower.

the_skyler1mo ago

Used to be pretty stubborn about low and slow only for brisket (thought anything above 250 was cheating almost). But seeing how that higher temp shaves time off the stall without wrecking the bark is making me reconsider my whole setup for weeknight cooks. Might actually try 275 next time I want a brisket on a Tuesday (less time babysitting the smoker sounds real nice).