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The main trick to great pulled-pork is cooking at 225-250 degrees and being patient at the temperature stall at around 165 degrees. If you resist the urge to increase the cooking temp and let the collagen dissolve during the stall you'll get some excellent pork.
Here is something that, for years, I have tried to help people understand...
You will only be worried about the "stall" if you watch a thermometer and look for it.
I grew up learning to cook barbecue from old time, country cooks. These people know more about this stuff than anybody...yet I doubt any of them could tell you about any perceived "stall". It took me 35 years of being around barbecue before learning there was a temperature stall during the cooking process...that is when I read about it on the internet.
I never experience the stall...because I don't look for it. I can guess fairly close how long a certain piece of meat is going to take to cook and I don't fiddle with it until I think I'm close. Therefore I never have to deal with a stall or any urge to try to press through it.
I try to teach people to cook with a thermometer only until they learn what it's supposed to feel like when it's done...at which point they can put the thermometer away in a drawer if they want and never use it again. One of the biggest tips I can give anyone is to not fiddle with the meat as it cooks. Learn how to estimate your cooking times and look at it as little as possible. I know people that will check temps every hour...for a 14 hour cook. That's crazy...
I'm sure I will open myself up to abuse for asking this, but what do people think of Rudy's in Texas? I went to one in Houston when I was there on business and I thought it was pretty good.
Rudy's is an above average place. It is good enough that I don't complain if I go to it with friends, but it is not anywhere near the same galaxy as the great Texas BBQ joints - which central Texas is home to a great many of them.
As far as them being talked greatly about in San Antonio, this is the same city that supports Bill Miller's disgusting crap. There are some great SA BBQ spots, but neither Rudy's (which is decent) or BM's (which is fast food junk) are examples of it.
Rudy's is an above average place. It is good enough that I don't complain if I go to it with friends, but it is not anywhere near the same galaxy as the great Texas BBQ joints - which central Texas is home to a great many of them.
As far as them being talked greatly about in San Antonio, this is the same city that supports Bill Miller's disgusting crap. There are some great SA BBQ spots, but neither Rudy's (which is decent) or BM's (which is fast food junk) are examples of it.
Coming from the food honcho's of Austin...LOL! Bill Miller's is a well run business with many locations. They didn't get there by selling crap like your single artsy fartsy exquisite BBQ joints in Austin-e. Only a snot nosed snob would speak of Bill Miller's the way you do! I think you've found home in Austin. You must fit in perfectly.
...You will only be worried about the "stall" if you watch a thermometer and look for it...
Or if you plot the temperature profile when you're teaching others how to cook pulled pork. It's fine to say "I know how long it takes for it to cook" but osmosis as a teaching method just doesn't work. I've taught a number of people how to cook pulled pork and they always get the "AHA!!" moment when I explain what is happening during the stall.
A great competition cook taught me quite a few tips and tricks, one of then being "Raise the temp and force it through the stall and you're gonna have to carve that butt. Coast through the stall and you'll be pullin' pork."
He also taught me the difference between "raw smoke" and "flavor smoke." That wispy blue smoke coming out of the chimney is good news in "Flavortown."
Coming from the food honcho's of Austin...LOL! Bill Miller's is a well run business with many locations. They didn't get there by selling crap like your single artsy fartsy exquisite BBQ joints in Austin-e. Only a snot nosed snob would speak of Bill Miller's the way you do! I think you've found home in Austin. You must fit in perfectly.
Those are almost entirely reviews by locals. Bill Millers is crap. As far as you saying they couldn't have so many locations if they didn't make good food, what about McDonalds? Taco Bell? Do you think that they make good food? No, they make it cheap and fast, and that is what you get at BM's. Cheap, fast, low quality junk.
Those are almost entirely reviews by locals. Bill Millers is crap. As far as you saying they couldn't have so many locations if they didn't make good food, what about McDonalds? Taco Bell? Do you think that they make good food? No, they make it cheap and fast, and that is what you get at BM's. Cheap, fast, low quality junk.
I'm sticking with my assessment you're welcome to yours. Just don't think you're gonna change any minds! Truth be told there's not 20 cents difference in most commercial BBQ. I can make better BBQ at home all day long. I don't eat stars!
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Bill Miller's is a well run business with many locations. They didn't get there by selling crap like your single artsy fartsy exquisite BBQ joints in Austin-e. Only a snot nosed snob would speak of Bill Miller's the way you do! I think you've found home in Austin. You must fit in perfectly. 
