Pork done temp

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At What Temp Is Boston Butt Done? Who doesn’t enjoy a tender, juicy, smoked Boston butt? A Boston butt is the portion of pork shoulder above the standard picnic cut. The name originates from when lesser cuts of pork were placed in large wooden barrels called butts for storage. The butchering techniques for this cut of pork originated in New England and Boston, hence the name. Traditionally, a Boston butt takes all day to smoke.

Thanks to precise temperature control of both the smoker and meat, we have reduced the traditional smoking time by 7 hours while retaining all the flavor, most of the moisture, and the tenderness. However, collagen-rich meat needs to be heated to a much higher temperature to dissolve the connective tissues in the meat. Additionally, a low, stable cooking temperature is required to break down the fat. This makes the Boston butt moist and gives it a tender consistency. Smoking tough cuts of meat, like some pork cuts, shanks, and brisket, makes carving them easier. However, cooking a Boston butt at this temperature can take up to 18 hours. This is not ideal if you have invited friends over for a meal at the last minute or if you have not had a chance to pick up a Boston butt from your local grocery store.

Cooking the Boston butt at a higher temperature will achieve the same results but faster. Why do we recommend 195 degrees internal temperature? If pork is portioned when it is below 170 degrees, it will not tear. This makes pulling pork for a pulled pork sandwich or burger impossible. Pork must reach 195 degrees for shredding it to be possible.