Pulled Pork BBQ Smoked Indoors on a Stove Top Smoker

Step 10 How temperature affects the end result

As you monitor the internal temp of your butt while it is smoking, do not be alarmed if the temperature stops rising once it reaches the 160 to 170 degree range. Sometimes the temperature may even drop a little. Do not be alarmed and do not raise the heat to your meat. The meat reaches a plateau at this time when the fats and collagens in the meat are broken down. This is where the magic happens for the pulled pork later.

As promised earlier, here is a little bonus often over looked with a Boston butt. You can remove the meat from the heat when it reaches an internal temperature of between 175 and 185 degrees Fahreneit. This is known as a pork roast. The pork roast can be sliced and is ready to serve at this point. A smoked pork roast is a rare dish coming from a backyard or in this case stove top smoker. Should you find yourself unable to wait for the pulled pork you might want to try the sliced pork roast. However I must point out that pork removed from the heat at these temperatures (175 to 185) can not be pulled apart as one would think of pulled pork. Pork at this temperature is made for slicing. Pulled pork needs to reach the 195 to 205 temperature range, and it needs to do so in a slow manner.