Advice needed- i’ve had these pork shoulder bites on indirect heat 275 for 90 minutes. They are very tender and juicy. Recipe i’m following says 3 hours before putting in pan with sauce. Should i pull now? Im worried pork will overcook.
I’ve made this before and posted here but I feel i could do better.
by mikereeg808
15 Comments
CVWB85
Check the internal temp and decide from that
JalapenoJ22
Look done to me. You can always take one off and cut it in half to check. I prefer my instant read probe.
RLSHvino
Agree don’t overcook
lalalalahola
You can cook pork shoulder up to like 140 internal temp and it will be juicy and tender, then it will become dry and tough again up until like 195-200 internal then it will become tender and juicy again lol. I’m thinking this recipe is calling for it to be cooked like a whole shoulder and get up close to the 200 range like a whole pork butt
PenguinStarfire
Cook by temp not time. These look good to go if they’re gonna finish in a pan with sauce tho. Keep in mind residual heat will continue to cook through afterwards while it rests.
zippytwd
Recipes are suggestions most of the time , do your own thing 😄
Spicy_Avocado_Dip
Go by internal temp always. Traeger (among others) offers a pdf chart for cooking and internal temps that is useful to keep on your phone as well if you’re not sure what the temps should be.
CougarAries
Depends on what the final texture you’re going for. Meat goes in cycles from tough to tender to tough to tender again.
Right now it’s probably tender like a steak.
In an hour it will probably turn into cubes of rubber.
3 hours will be tender like ribs.
More than that it will be tender like pulled pork.
aqwn
Check the temp
[deleted]
[deleted]
GTCounterNFL
A digital meat thermometer is my best friend. Recipes are great and all but gotta know what the conditions are in deep inside the meat. Grilling is affected by wind, ambient temperatures, humidity, the batch of meat being more moist or less. Gotta use the thermometer to possibly call an audible and get that meat off the heat before it dries out. Life is too short to eat dry overcooked chewy meat. This aint vegetables A pig/cow/chicken/sheep died for this meal damn it; it deserves to taste amazing.
Head_Lifeguard4934
Your recipe is probably for burnt ends, which are delicious and fall apart tender.
Pretend-Edge-1194
Ummm I would say based on the coagulation of international circulation……… You need a beer.
Proudest___monkey
Pork shoulder needs low and slow to break down properly. Even if you get to 205-210 if you do it too fast it will be chewy
15 Comments
Check the internal temp and decide from that
Look done to me. You can always take one off and cut it in half to check. I prefer my instant read probe.
Agree don’t overcook
You can cook pork shoulder up to like 140 internal temp and it will be juicy and tender, then it will become dry and tough again up until like 195-200 internal then it will become tender and juicy again lol.
I’m thinking this recipe is calling for it to be cooked like a whole shoulder and get up close to the 200 range like a whole pork butt
Cook by temp not time. These look good to go if they’re gonna finish in a pan with sauce tho. Keep in mind residual heat will continue to cook through afterwards while it rests.
Recipes are suggestions most of the time , do your own thing 😄
Go by internal temp always. Traeger (among others) offers a pdf chart for cooking and internal temps that is useful to keep on your phone as well if you’re not sure what the temps should be.
Depends on what the final texture you’re going for. Meat goes in cycles from tough to tender to tough to tender again.
Right now it’s probably tender like a steak.
In an hour it will probably turn into cubes of rubber.
3 hours will be tender like ribs.
More than that it will be tender like pulled pork.
Check the temp
[deleted]
A digital meat thermometer is my best friend. Recipes are great and all but gotta know what the conditions are in deep inside the meat. Grilling is affected by wind, ambient temperatures, humidity, the batch of meat being more moist or less. Gotta use the thermometer to possibly call an audible and get that meat off the heat before it dries out.
Life is too short to eat dry overcooked chewy meat. This aint vegetables A pig/cow/chicken/sheep died for this meal damn it; it deserves to taste amazing.
Your recipe is probably for burnt ends, which are delicious and fall apart tender.
Ummm I would say based on the coagulation of international circulation……… You need a beer.
Pork shoulder needs low and slow to break down properly. Even if you get to 205-210 if you do it too fast it will be chewy
Taste taste taste as you cook !