Dry pork

Bigbux58 · 04-14-2013, 10:36 PM

I cooked my first pork butt today on the uds and It was kinda dry... I didn't trim it much. Pulled and foiled when it got to 200. I let it rest for an hour. Tasted great but dry... Any suggestions?

Neonnblack · 04-14-2013, 10:59 PM

You cant go by the temp it has to probe without effort, no matter the temp its at. Was it easy to pull?

Bigbux58 · 04-15-2013, 06:33 AM

Quote:

Originally Posted by Neonnblack

You cant go by the temp it has to probe without effort, no matter the temp its at. Was it easy to pull?

Not really... Had it on for 6 hrs. And There wasn't really any fat when I was pulling it.

Lake Dogs · 04-15-2013, 07:05 AM

Every butt is different, but so is the smoker, etc.

It probably would've been slightly more moist with another hour on the rest (in the foil).

I've had this happen before when I was smoking too low and too slow, but you said 6 hours, so I'm thinking your cooking temps were around the 300 mark, yes? Perhaps too high? I dont know.

Another approach would be to foil mid-cook.

DubfromGA · 04-15-2013, 07:42 AM

Quote:

Originally Posted by Neonnblack

You cant go by the temp it has to probe without effort, no matter the temp its at. Was it easy to pull?

This. ^^^^^^^^^^^^^^

Absolute key to good butts, brisket, chuck roasts, shoulders..........

hamiltont · 04-15-2013, 08:40 AM

Something's not adding up for me. I've never had a butt got to 200F IT in 6 hours. Maybe it was a small butt? UDS temp was really high? Maybe it wasn't a butt at all? Just trying to help you figure it out. Cheers!!!

Bludawg · 04-15-2013, 08:52 AM

BBQ RULES FOR SUCCESS

YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 160 in the breast.

There is a method to this madness once the collagen has broken down the meat looses it's grip on the bone. Moist & delicious Pork is the result.

Bigbux58 · 04-15-2013, 08:56 AM

Quote:

Originally Posted by hamiltont

Something's not adding up for me. I've never had a butt got to 200F IT in 6 hours. Maybe it was a small butt? UDS temp was really high? Maybe it wasn't a butt at all? Just trying to help you figure it out. Cheers!!!

It was just under 4lb... Also not to sure how good the therm is.... I guess I should of left it on longer.

hamiltont · 04-15-2013, 09:04 AM

That makes more sense now. That's a pretty small butt. You can use a temp probe to give yourself an idea on how the meat is progressing but once a butt hits 180F (for me anyway) I start checking the bone wiggle at about every 5 degree increment. After a while it will be like riding a bike. Cheers!!!

jimstocks53 · 04-15-2013, 09:06 AM

Under 4 lbs? Piglet or boneless?

Bigbux58 · 04-15-2013, 09:15 AM

Quote:

Originally Posted by jimstocks53

Under 4 lbs? Piglet or boneless?

Haha.... It had a bone. And pulled right out after the hour in the foil.

hamiltont · 04-15-2013, 09:19 AM

The bone pulled out with ease? Did the meat pull easily, like falling apart?

El Ropo · 04-15-2013, 09:31 AM

The stores around here will cut a butt in half to portion it out and charge a higher price for the extra processing. Next time look for a cryovac bone in butt in the 7.5 to 10 lb range. After cooking, you will lose close to half of the weight, so it's not as much meat as you think.

If it didn't pull easily, it wasn't quite done. They turn to mush when overdone, and don't pull easily when underdone. The bone is the built in thermometer. When bone wiggles freely, and almost wants to fall out, it's done. And don't forget to rest for at least an hour before serving, I prefer 2-4 hour rest myself.

CharredApron · 04-15-2013, 09:45 AM

The only meat with a built in pop out timer. When the bone pulls out clean...she's done!

Hawg Father of Seoul · 04-15-2013, 09:46 AM

Quote:

Originally Posted by hamiltont

Something's not adding up for me. I've never had a butt got to 200F IT in 6 hours. Maybe it was a small butt? UDS temp was really high? Maybe it wasn't a butt at all? Just trying to help you figure it out. Cheers!!!

I cooked 4 butts on two different cookers Saturday. Longest butt took 4 hours. I think the smallest butt was 6 lbs after trimming, biggest over 8.

None was dry.

04-14-2013, 10:36 PM	#1
Bigbux58 Knows what a fatty is. Join Date: 03-07-13 Location: Pittsburgh,pa	Dry pork I cooked my first pork butt today on the uds and It was kinda dry... I didn't trim it much. Pulled and foiled when it got to 200. I let it rest for an hour. Tasted great but dry... Any suggestions?

04-14-2013, 10:59 PM	#2
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV	You cant go by the temp it has to probe without effort, no matter the temp its at. Was it easy to pull?
	1 members found this post helpful.

04-15-2013, 07:05 AM	#4
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Every butt is different, but so is the smoker, etc. It probably would've been slightly more moist with another hour on the rest (in the foil). I've had this happen before when I was smoking too low and too slow, but you said 6 hours, so I'm thinking your cooking temps were around the 300 mark, yes? Perhaps too high? I dont know. Another approach would be to foil mid-cook. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

04-15-2013, 08:40 AM	#6
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Lincoln, NE Name/Nickname : hamiltont	Something's not adding up for me. I've never had a butt got to 200F IT in 6 hours. Maybe it was a small butt? UDS temp was really high? Maybe it wasn't a butt at all? Just trying to help you figure it out. Cheers!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

04-15-2013, 08:52 AM	#7
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	BBQ RULES FOR SUCCESS YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 160 in the breast. There is a method to this madness once the collagen has broken down the meat looses it's grip on the bone. Moist & delicious Pork is the result. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
	1 members found this post helpful.

04-15-2013, 09:04 AM	#9
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Lincoln, NE Name/Nickname : hamiltont	That makes more sense now. That's a pretty small butt. You can use a temp probe to give yourself an idea on how the meat is progressing but once a butt hits 180F (for me anyway) I start checking the bone wiggle at about every 5 degree increment. After a while it will be like riding a bike. Cheers!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

04-15-2013, 09:06 AM	#10
jimstocks53 Take a breath! Join Date: 02-05-13 Location: Tyler, TX	Under 4 lbs? Piglet or boneless?

04-15-2013, 09:19 AM	#12
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Lincoln, NE Name/Nickname : hamiltont	The bone pulled out with ease? Did the meat pull easily, like falling apart? __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

04-15-2013, 09:31 AM	#13
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	The stores around here will cut a butt in half to portion it out and charge a higher price for the extra processing. Next time look for a cryovac bone in butt in the 7.5 to 10 lb range. After cooking, you will lose close to half of the weight, so it's not as much meat as you think. If it didn't pull easily, it wasn't quite done. They turn to mush when overdone, and don't pull easily when underdone. The bone is the built in thermometer. When bone wiggles freely, and almost wants to fall out, it's done. And don't forget to rest for at least an hour before serving, I prefer 2-4 hour rest myself. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

04-15-2013, 09:45 AM	#14
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	The only meat with a built in pop out timer. When the bone pulls out clean...she's done! __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award