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Smoked Pulled Pork Temperature — Smoker 225°F, Internal 203°F / 95°C internal

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Smoker Temperature: 225°F / 107°C

Internal Temperature: 203°F / 95°C

Overview

Smoked Pulled Pork: smoker at 225°F (107°C), cook to 203°F / 95°C internal. Takes 12-16 hours. Pork shoulder/butt. Wrap at 160°F. Rest 1 hour before pulling.

Key Details

  • Smoker Temperature: 225°F / 107°C
  • Internal Temperature: 203°F / 95°C
  • Cook Time: 12-16 hours
  • Pork shoulder/butt. Wrap at 160°F. Rest 1 hour before pulling.
  • Use a leave-in probe thermometer for best results

Why This Matters

  • Smoking requires low temperatures for long periods
  • The "stall" happens around 150-160°F — be patient or wrap
  • Wood choice affects flavor: hickory, oak, cherry, apple, mesquite

How To

  1. 1Preheat smoker to 225°F (107°C)
  2. 2Season meat with rub of choice
  3. 3Add wood chips/chunks for smoke flavor
  4. 4Cook for approximately 12-16 hours
  5. 5Remove at 203°F internal temperature
  6. 6Pork shoulder/butt. Wrap at 160°F. Rest 1 hour before pulling.

Tags

cooking-tempssmokingbbqsmoked-pulled-porklow-and-slow

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Essential

Frequently Asked Questions

Smoker at 225°F, cook to 203°F / 95°C internal. 12-16 hours.