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IowaWildHogsBbq
05-23-2012, 06:26 PM
My last two comps my money muscles have not turned out. My last comp butts were done at 180 and 185 the money muscles were at 205 and 209. I measured temp by the bone. I wrap in foil at 165 and let it cook. I cook at 250 with a guru. Now my comp before that I cooked the butt to 195 and it was done but the money muscles fell apart.

Rich Parker
05-23-2012, 06:29 PM
What do you mean they didn't turn out? e.g. mushy or dry

IowaWildHogsBbq
05-23-2012, 06:38 PM
They were mushy

Pappy Q
05-23-2012, 06:54 PM
My last two comps my money muscles have not turned out. My last comp butts were done at 180 and 185 the money muscles were at 205 and 209. I measured temp by the bone. I wrap in foil at 165 and let it cook. I cook at 250 with a guru. Now my comp before that I cooked the butt to 195 and it was done but the money muscles fell apart.

Remove when MM is at 195

IowaWildHogsBbq
05-23-2012, 07:02 PM
Where would you recommend taking the temp by the bone or behind the money muscle?

Pappy Q
05-23-2012, 07:42 PM
Where would you recommend taking the temp by the bone or behind the money muscle?

Right in the middle of the MM

IowaWildHogsBbq
05-23-2012, 08:02 PM
Thanks alot for the help guys.

mclancey
05-23-2012, 08:49 PM
That's exactly what I do as well, probe middle of money muscle and it's finished when it hits 195. I wrap around 150, 152. And get a good sharp knife.

Podge
05-24-2012, 10:38 AM
the MM is a bit thinner and the meat seems not as dense as at the center of the butts, it'll cook a lot faster I think.

NBBD
05-24-2012, 02:52 PM
If the MM is at 195 when removed where- generally- is the temp of the rest the of butt?

Matt_A
05-24-2012, 11:10 PM
Teams often cook more than one butt, one cooked to get the MM perfect, the other to get the pulled pork perfect. That means left-overs!

Robert
05-25-2012, 04:40 AM
If the MM is at 195 when removed where- generally- is the temp of the rest the of butt?
approximately 180 +/- 5 degrees

robert