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Internal Temp Tenderness

by Patrick P
(Southern Pines, NC)

Whats going on man. This us Patrick P. I sent in the comment about scoring the freshly butchered pork shoulder that has that pic listed. I practice smoking RELIGIOUSLY! Im having trouble finding the magic temp to get the perfect tenderness. Ive ended up lowering my internal temp of the meat a few times. I let it rest in a cooler for an hour or so. Which I know will still keep cooking inside.What Internal temp do you recommend. I know these days Pork doesn't have to be Well-Done to be safe. Maybe its my thermometer placement. I try to go from the longer side of the Butt. Not through the short side. Any ideas?

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Internal Temp Tenderness

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by: Bill

Hey Patrick,
How's it going? The final internal temperature depends on how you want to serve the pork. If you're going to pull it, it could go to 190 or even 200, which will soften and melt the fat and connective tissues. That'll make it juicy, tender and full of flavor. If you plan to slice it, cook it to a lower temperature. You still want it cooked enough to make it tender.
You're right that pork doesn't have to be cooked well done anymore. All that trichinosis stuff is history, at least for commercially raised pork. But if you get pork from the farmer down the road, who lets the hogs root around in the mud and muck, you still need to assume that the pork could contain the parasites that cause trichinosis. In that case, it should be cooked until done.

Have a good one, and send more pics!...to:
bill (at) smoker-cooking.com

Thanks!





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