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In Reply to: Kcbs Pork Temp posted by CBM on May 03, 2013 at 12:48:08:
Short answer: Its done when its done.
Long answer: Each piece of meat is different do to internal marbling, "tightness" of the meat and age. Some pigs get a different diet more exercise than others. The 180 to 205 is target temps.
Also it depends on what you plan to do. Slice or pull? Pulled pork is generally taken to a higher temp than sliced pork.
I've had one pork butt go to 215 before it was suitable for pulled pork. This isn't normal but it can happen. I've also had an 8 pound butt reach a pullable temp in 6 hours @225. Again, not normal but it does happen occasionally.
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