pork butt disaster

S

smokingrandpappy

Guest
i cooked a butt this weekend got it out @ 180 internal temp stuck it in a cooler for about three hours took it out @ 120 internal and pulled it. put it in a foil pan wrapped up with tin foil for the next day. (sat) put on to heat up and got it all done and it dried up i mean really dry what the fark happen. tasted alright but how do you make them moist any thing will help.
 
Try spraying with applejuice...then wrap...
I usually put the butt on the foil than spray liberally than seal and forget to 200*
 
It would have pulled better if you let it go to 195* before taking it off the smoker.

Like Keale said, some apple juice would've helped.

If it were MY pork butt for the next day, I would've cooked to 195* internal, wrapped it in a few layers of heavy duty foil, then put in a cooler with towels around it to keep it warm for a couple-three hours. Then I would've pulled it and put it in the big foil pan. When it was time to heat, I would've mixed either apple juice or coca cola into the meat, re-covered with foil, and heated at ~250 oven temp for an hour or so.

Hope your next one is great! :cool:
 
Smokin, IMO 180 is too low for what you are doing. Like Keale said, go in foil around 165 then back on smoker to around 200. Then off and into the cooler, still wrapped for a few hours. If you do that, you can pull it and cool in the fridg or another cooler and warm up the next day with excellent results. It should be very tender and moist. Just my $.02.
 
so to low of temp coming off smoker try again this time giong for higher temp coming off smoker and try the apple juice
 
I never pull until I am ready to eat it. Take it to 195, let it cool in the cooler then put it in the fridge/freezer. When I am going to use it I let it thaw, add a little apple juice and bring back to 195, let it rest and then pull it. So far this method has turnedout great results.
 
smooookin said:
I never pull until I am ready to eat it. Take it to 195, let it cool in the cooler then put it in the fridge/freezer. When I am going to use it I let it thaw, add a little apple juice and bring back to 195, let it rest and then pull it. So far this method has turnedout great results.
Click to expand...
Ditto.....pulling way ahead of time only presents more surface area for moisture to evaporate, and i do have to agree that the meat was pulled at to low of a temp, I don't even look at it until it hits 200.
 
Jeff, haven't tried it that way but sounds good. How long do you leave it in the cooler, i.e., to what temp before the frig or another cooler? What method to get the temp back up the next day or so?
 
jpw23 said:
Ditto.....pulling way ahead of time only presents more surface area for moisture to evaporate, and i do have to agree that the meat was pulled at to low of a temp, I don't even look at it until it hits 200.
Click to expand...

Ive sometime run my butts to 210 degrees, rest then pull. Forgetfull mod.
I agree with what advice that the above folks have given you.

Next time you have a question jump on this forum ASAP and someone will help walk you though your problem.

Thats what we do here.

Better luck with the next butt.
 
bbqbull said:
Ive sometime run my butts to 210 degrees, rest then pull. Forgetfull mod.
I agree with what advice that the above folks have given you.

Next time you have a question jump on this forum ASAP and someone will help walk you though your problem.

Thats what we do here.

Better luck with the next butt.
Click to expand...
I was getting ready to ask about the 110 degree thing when i saw that you had edited your post:lol:
 
200 works real well, bone falls out and meat darn near falls apart, Apple juice works real well too. I've done briskets and a butt with a mix of 1 can frozen apple juice and a half bottle of BBQ sauce as a mop.
 
Meat Burner said:
Jeff, haven't tried it that way but sounds good. How long do you leave it in the cooler, i.e., to what temp before the frig or another cooler? What method to get the temp back up the next day or so?
Click to expand...

It will usually stay in the cooler for several hours, depending on the amount of beer that was consumed. As far as reheating, I leave it in the original foil, maybe add a layer and put it in the oven till it reaches 195 again, pulls just like it came off the smoker.
 
First the bad news...your pork butt didn't come out to good.

Now the good news...YOU GET TO DO IT AGAIN!
 
smoking said:
I never pull until I am ready to eat it. Take it to 195, let it cool in the cooler then put it in the fridge/freezer. When I am going to use it I let it thaw, add a little apple juice and bring back to 195, let it rest and then pull it. So far this method has turnedout great results.
Click to expand...


I LOVE THIS PLACE

theres a new twist and an added weapon to the arsenal ( I can freeze it )

condolences smokingrandpappy ,

you will need to supply one new butt and get it smoked right away , to overcome the issue

you know get back on the horse ...

happy smoking
 
Uncle Bret, remember... no pics, it didn't happen. And in this case that's a good thing, you have plausible denial. Like everyone else said take it to 190-195 and then wrap it, oh and keep mom and cindy's grubby little hands off it til the resting is done.
 
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