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Old 01-09-2013, 08:58 AM   #33
On the road to being a farker
Join Date: 06-12-12
Location: Cincinnati, OH

Originally Posted by Bob in St. Louis View Post
Honestly fellas, I was looking to spend some money, and make you guys "choose for me" where I spent it.
But I think Mr. PWA had the best answer right here.
Seems I've not been cooking my butt long enough. I was taking it to an internal temp of 160, wrapping it, coolering it, and using two table forks to shread it.
What a pain!!!!!!!!

But I think I need to wait another 40 degrees before I pull my butt.

Guys, I can't thank you enough. Not sure where I got my ideal I.T. of 160, but I thank you for my continued education.

"Meat on Brothers!"
I believe USDA says cook pork to internal temp of 160 for safety. However, for pork butts desired taste and tenderness, you @ least want to do until 180-200. If its a bone-in boston butt, once the bone wiggles freely, you are done. Think of it like a giant meat therm
Icekub is offline   Reply With Quote

Thanks from:--->