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Smoked Pulled Pork (Pork Shoulder) — Smoker at 250°F / 121°C, internal 205°F / 96°C

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Smoker Temperature: 250°F / 121°C

Target Internal Temperature: 205°F / 96°C

Overview

Smoked Pulled Pork (Pork Shoulder): smoke at 250°F (121°C) until internal reaches 205°F (96°C) for 12-16 hours. Pork butt/shoulder at 225-250°F. Hit the stall around 160°F — push through or wrap. Done at 200-205°F when it pulls apart easily. Rest 1 hour wrapped in towels in cooler.

Key Details

  • Smoker Temperature: 250°F / 121°C
  • Target Internal Temperature: 205°F / 96°C
  • Smoking Time: 12-16 hours
  • Pork butt/shoulder at 225-250°F. Hit the stall around 160°F — push through or wrap. Done at 200-205°F when it pulls apart easily. Rest 1 hour wrapped in towels in cooler.
  • Maintain clean thin blue smoke — thick white smoke creates bitter flavor

Why This Matters

  • Smoking low and slow breaks down collagen in tough cuts for tender results
  • Wood smoke adds complex flavor compounds not achievable with other methods
  • Temperature control is the most important skill in BBQ smoking
  • Internal temperature determines doneness — time is only a guideline

How To

  1. 1Preheat smoker to 250°F (121°C) with chosen wood
  2. 2Season or rub the meat and place in smoker
  3. 3Smoke for approximately 12-16 hours, maintaining steady temperature
  4. 4Monitor internal temperature — target 205°F (96°C)
  5. 5Pork butt/shoulder at 225-250°F. Hit the stall around 160°F — push through or wrap. Done at 200-205°F when it pulls apart easily. Rest 1 hour wrapped in towels in cooler.

Tags

cooking-tempssmokingbbqsmokersmoked-pulled-pork-pork-shoulder

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Essential

Frequently Asked Questions

Smoker at 250°F (121°C), target internal of 205°F (96°C). Pork butt/shoulder at 225-250°F. Hit the stall around 160°F — push through or wrap. Done at 200-205°F when it pulls apart easily. Rest 1 hour wrapped in towels in cooler.