Pork butt also known as Boston butt is a popular cut of meat for making pulled pork. It’s an inexpensive cut that gets incredibly tender and juicy when slow-cooked low and slow on a smoker or grill. But there is often debate around exactly what temperature you should pull the pork butt off heat. Is 190 degrees Fahrenheit soon enough to yield tender, shredable meat? Or do you need to go higher?
Let’s take a closer look at pulling pork butt at 190 degrees vs. higher temperatures and how it impacts texture and taste.
Understanding Pork Butt and Collagen Breakdown
Pork butt contains a significant amount of collagen the connective tissue that must break down into gelatin during moist cooking to make the meat tender. Collagen begins converting to gelatin around 160 F and continues exponentially until around 190 F when the process starts to slow down.
Cooking to around 190-195 F gives collagen enough time to sufficiently break down. The pork should be tender and able to shred easily without overcooking the meat.
Benefits of Pulling Pork Butt at 190°F
There are some benefits to taking pork butt off the smoker when it’s 190 degrees inside:
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Prevents overcooking – Collagen breakdown is largely complete by 190. Going higher risks drying out the meat.
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Less time to cook—You can enjoy tasty pulled pork faster by cooking it to only 190°
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More moisture – Less time to lose moisture equals a juicier finished product.
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Milder flavor – The meat has less exposure to smoke and seasoning at lower temps.
For many pitmasters, 190° hits the sweet spot between sufficiently tender meat and retaining moisture and flavor.
Potential Drawbacks to Pulling at 190°F
However, there are a few potential downsides to pulling pork butt off at exactly 190 degrees:
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Less tender meat – May still have some chewiness or tough bits since collagen conversion isn’t fully maximized.
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Harder to shred – Can require more effort to pull and shred the meat properly.
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Less rendered fat – Higher heat helps render more fat, keeping meat tender and adding flavor.
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Less concentrated flavor – Shorter cook equals less infusion of smoke, spices and caramelized bits.
To avoid these drawbacks, many barbecue experts advise letting the pork cook to a higher temperature.
Benefits of Cooking Pork Butt to 203°F or Above
Cooking pork butt until it reaches 203°F or more delivers some advantages:
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Maximally tender – Collagen is fully transformed into soft gelatin at higher temps.
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Very pullable – Meat shreds apart effortlessly with no chewy bits.
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Intensified flavor – Longer smoke exposure and rendered fat equals bigger flavor.
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Ideal bark formation – Higher heat helps develop a crispy, flavorful bark exterior.
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Fattier texture – More melted fat creates a rich, unctuous mouthfeel when eaten.
The tradeoff is that going above 195°F can sometimes lead to drier meat if not careful. But when done properly, higher heat can yield incredibly tender, smoke-infused pulled pork.
Tips for Moist and Tender Pulled Pork
No matter what final internal temp you cook to, following these tips will help ensure moist, fork-tender pulled pork:
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Choose well-marbled meat – Good fat content keeps pork juicy.
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Apply a rub – Spice rub adds flavor and promotes bark formation.
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Smoke with indirect heat – Low, indirect heat gently breaks down collagen.
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Spritz with apple juice/cider – Misting pork adds sweetness and moisture.
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Wrap at 160°F – Foil wrapping prevents excessive moisture loss.
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Check temperature in several spots – Confirm even doneness.
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Let rest before pulling – Gives juices time to redistribute.
Testing Doneness Beyond Temperature
While temperature guides provide a target, doneness goes beyond numbers on a thermometer. Always check these visual indicators:
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Bark formation – Nice dark, crispy outer bark signals collagen breakdown.
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Bone wiggle – Bone should twist loosely when meat is ready.
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Probe tenderness – Meat should probe like warm butter when fully cooked.
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Meat separation – Well-done pork will start naturally shredding when poked.
Sample Timelines for Smoking Pork Butt
Here are two sample timelines for smoking pork butt to illustrate the timing differences:
Cooked to 190°F
- 6:00 am – Apply rub and put on smoker at 225°F
- 10:00 am – Spritz and wrap in foil at 160°F
- 2:30 pm – Internal temp reaches 190°F (about 8 hours)
- 3:00 pm – Pull from heat and rest 30 minutes
- 3:30 pm – Shred and serve!
Cooked to 203°F
- 6:00 am – Apply rub and put on smoker at 225°F
- 10:00 am – Spritz and wrap in foil at 160°F
- 5:00 pm – Internal temp hits 203°F (about 11 hours)
- 5:30 pm – Pull and rest for 30 minutes
- 6:00 pm – Shred and serve
The 203°F method takes several more hours but yields ultra-tender pulled pork.
Should You Wrap Pork Butt in Foil?
Wrapping pork butt in foil or butcher paper when it reaches 160°F internal temp is recommended by many pitmasters. Benefits of wrapping include:
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Prevents bark from getting too dark or burnt
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Captures steam to keep meat moist
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Speeds up cooking time slightly
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Makes the pork very tender
But foil can also soften and dilute bark flavor. For maximum bark, cook unwrapped the entire time. It’s a matter of personal preference and occasion.
FAQs About Pulling Pork Butt at 190°F
Is pork safe to eat at 190°F?
Yes, the USDA states pork is safely cooked at a minimum internal temp of 145°F. At 190°, it is fully pasteurized and safe to eat.
Should you let pork rest before pulling?
Yes, letting pork rest for at least 30 minutes allows juices to redistribute for moister meat.
Can you pull pork at 180° or 185° degrees?
It’s possible but the meat may be slightly less tender and require more effort to shred.
What about hot holding pulled pork after cooking?
Hold pork in a 170°F+ oven or slow cooker to keep it safe and warm for serving.
How long does cooked pork last refrigerated?
Properly stored, cooked pork will last 3-4 days refrigerated. Reheat to 165° before eating leftovers.
The Verdict on Pork Butt Temperature
While 203°F might be ideal for maximizing tenderness, many backyard pitmasters find pulling pork butt at around 190°F yields incredibly satisfactory results. The meat still shreds easily, has a slight chew, and retains moisture beautifully without overcooking.
For your next pork butt, try removing it right around 190°F. Check for tenderness and adequate bark formation. If it probes like warm butter and has good color, go ahead and pull it! Then hold it in warm oven until ready to serve juicy, flavorful pulled pork that didn’t take all day.
