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Conflicting temperature charts

FM Former Member
I have the 2 Cookshack cookbooks as well as the manual that came with my 025 model. Looking at the internal temp charts for pork, i see internal temps of 170 for well done in one book while other charts for butt say 180 for sliced to 190 for pulled pork. I also see a wide range of cooking temps. The manual is 225 for all pork while the cookbooks vary a lot. I take from this data that cooking will require some experimenting and good record keeping. Do larger chunks, like butt or brisket, want to be cooked to a higher internal temperature vs. a loin? I am planning a 3lb boneless center-cut pork roast roast today and will smoke it at 200 for 4 hours or to 170 as recommended in the Cookshack manual. Any comments on the inconsistancy? Thanks.
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M maxqMember
Let's begin with the pork loin. If you want it well done, 170 will do the trick. Be aware that commodity pork loins (standard industry breeding techniques) result in leaner pork. Pork cooked to 170 will tend to be dry. If you like a little bark/crust on pork, a higher temp (250-275) will help that along. I prefer loins cooked to 145 but then I'm not bothered by a hint of pink in the meat.

Pork butts, shoulders and briskets do require a higher finish temp. Butts & shoulders will generally pull at 190; slice a bit lower, say 185. Briskets generally finish between 190-200 but there's always an exception here and there. Smoke temp is a matter of personal choice. I find that 250 works best for me, insofar as butts and briskets are concerned.
andyjandyjMember
quote:
Originally posted by Juice:I am planning a 3lb boneless center-cut pork roast roast today and will smoke it at 200 for 4 hours or to 170 as recommended in the Cookshack manual.
I think cooking to that temp will produce a very well done, very dry piece of meat, just like mom used to make. No need to overcook pork, it won't kill you. Trichinosis is killed at I think 138F-140F. Like Max, I cook mine to about 145 and let rest for a bit. I usually cook at 235.

Butts & brisket have a lot of fat that needs to break down, so yes you'll want to cook those to 190-200 and it'll take a long time, count on 12-16 hours.
Last edited by andyj
T tomMember
Like the folks above suggested,running the Smokette as hot as it will go,until an internal of about 140*,resting 20 mins and slicing gives about as good as you'll get.

Many would butterfly the loin and hot grill it to the same temps.The drippings can give you some smoke/grill flavors.

Take good notes,as many foods don't require,nor need to have fat rendered/collagen broken down.

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