British BBQ Society Forums

The increase in temp would have made it more tender. Generally it is better to wait until you can stick a probe into it and it goes in like a knife in warm butter. This typically occurs when the meat is between 180 and 200ish. The important part is the tenderness test rather that the actual temp.

If you enjoyed the food though then its all good!

The increase in INTERNAL temp allows more of the fats and collegen to break down (render) to allow the fibres of the meat to seperate easier giving a better "pull".
In the end, for home bbq, it's the taste that matters. Texture comes with experience, which I have to warn you only means more cooking and eating, so waht's the problem eh?

Thanks for the great advice chaps, much appreciated! I guess I'll just have to try try again, oh well
Does the same process occur for all cuts of meat? I used a leg of pork with no bone in it. I need to have a good read about the different cuts of meat at some point too and the differences between UK and US cuts, it's quite confusing to follow recipes as it is.

To get a good pulled pork you should really use the shoulder/neck end as it has lots of connective tissue that will render down. The leg has only a thin layer of fat under the skin and, whilst doubtless tasting great I doubt if you'll ever get a good pulled pork as the muscle is too dense to render. Have a look at Toby Beginners guide to competition pork and you'll see what I mean as he goes through it.

http://www.bbbqs.com/Forum/viewtopic.ph ... ork#p14321