MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 04-28-2008, 06:44 PM   #1
smokingrandpappy
Found some matches.
 
Join Date: 03-17-08
Location: reno nv.
Angry pork butt disaster

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.
smokingrandpappy is offline   Reply With Quote




Old 04-28-2008, 06:57 PM   #2
keale
Babbling Farker

 
keale's Avatar
 
Join Date: 04-17-07
Location: Kauai, HI
Default

Try spraying with applejuice...then wrap...
I usually put the butt on the foil than spray liberally than seal and forget to 200*
__________________
To Eternity and Beyond!
HE>i
BBQ Brethren 22.5" WSM (1,000,000 post mod.)
Weber Performer (169.00/brand new mod.)
Weber Handles from www.amlwoodart.com
UDS
22.5" Weber kettle, (refuse collector mod.)
18" Weber kettle (almost new craigslist $20 mod)

"crest of a breaking wave" thats my name...
keale is offline   Reply With Quote


Old 04-28-2008, 07:34 PM   #3
vr6Cop
is One Chatty Farker
 
vr6Cop's Avatar
 
Join Date: 12-18-06
Location: Nashville, TN
Default

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!
__________________
Cheers,
Adrian
Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver
Jere Baxter-Edgefield Lodge 254 F&AM
vr6Cop is offline   Reply With Quote


Old 04-28-2008, 07:43 PM   #4
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Default

Prolly should went to 195 and rest a couple of hours. Then again you will get a dry one occasionally.
jestridge is offline   Reply With Quote


Old 04-28-2008, 07:45 PM   #5
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Default

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.
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is offline   Reply With Quote


Old 04-28-2008, 07:50 PM   #6
Smokin Gator
Babbling Farker
 
Smokin Gator's Avatar
 
Join Date: 12-01-06
Location: Fernandina Beach FL
Default

Unless that was an unusual butt... that temp was too low to pull. Now why it was dry it a different story!!!
__________________
[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE]

______________________________________________
-Brent
Smokin Gators BBQ Team

Medium Amazin' Blue Spicewine - It's a Swamp Thing
UDS
Large BGE - Adopted
Medium BGE - Adopted
Weber 22 inch w/mods
Weber SJP
Stoker
Weber Genesis Silver C Gasser
Constant wood lurker
FBA CBJ
Smokin Gator is offline   Reply With Quote


Old 04-28-2008, 08:06 PM   #7
smokingrandpappy
Found some matches.
 
Join Date: 03-17-08
Location: reno nv.
Default

so to low of temp coming off smoker try again this time giong for higher temp coming off smoker and try the apple juice
smokingrandpappy is offline   Reply With Quote


Old 04-28-2008, 08:09 PM   #8
smooookin
is One Chatty Farker
 
smooookin's Avatar
 
Join Date: 03-04-07
Location: KC Mo.
Default

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.
__________________
"Foil is a BBQ mans duct tape" my wife.
smooookin is offline   Reply With Quote


Old 04-28-2008, 08:18 PM   #9
jpw23
Babbling Farker
 
jpw23's Avatar
 
Join Date: 12-02-05
Location: Ky
Default

Quote:
Originally Posted by smooookin View Post
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.
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.
__________________
__________________

---------------------------------------------------
Chargriller Pro with mods
El Cheapo Brinkman
Some name I can't remember Gasser
Oil Less Turkey fryer
jpw23 is offline   Reply With Quote


Old 04-28-2008, 08:19 PM   #10
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Default

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?
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is offline   Reply With Quote


Old 04-28-2008, 08:21 PM   #11
bbqbull
Watching over us.
 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Default

Quote:
Originally Posted by jpw23 View Post
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.
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 is offline   Reply With Quote


Old 04-28-2008, 08:25 PM   #12
jpw23
Babbling Farker
 
jpw23's Avatar
 
Join Date: 12-02-05
Location: Ky
Default

Quote:
Originally Posted by bbqbull View Post
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.
I was getting ready to ask about the 110 degree thing when i saw that you had edited your post
__________________
__________________

---------------------------------------------------
Chargriller Pro with mods
El Cheapo Brinkman
Some name I can't remember Gasser
Oil Less Turkey fryer
jpw23 is offline   Reply With Quote


Old 04-28-2008, 08:39 PM   #13
McClung
is one Smokin' Farker
 
Join Date: 03-19-08
Location: Edgewood, WA
Default

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.
__________________
[B][FONT=Comic Sans MS]Tim[/FONT][/B]

[B][FONT=Comic Sans MS][SIZE=1]The Good One Model 30/24P
UDS
Smoke and Thistle Competition Barbecue Team
1Lazy1 Brand, A Texas Original
Lifetime member Displaced Texans
[/SIZE]
[I]THE SPICY FAIRY ROCKS![/I]
[/FONT][/B]
McClung is offline   Reply With Quote


Old 04-28-2008, 10:15 PM   #14
smooookin
is One Chatty Farker
 
smooookin's Avatar
 
Join Date: 03-04-07
Location: KC Mo.
Default

Quote:
Originally Posted by Meat Burner View Post
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?
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.
__________________
"Foil is a BBQ mans duct tape" my wife.
smooookin is offline   Reply With Quote


Old 04-28-2008, 10:33 PM   #15
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Default

First the bad news...your pork butt didn't come out to good.

Now the good news...YOU GET TO DO IT AGAIN!
__________________
Larry

Soon to be a Texafornian.

For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson.
Email me for details.
BBQ Grail is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
difference between pork shoulder and pork butt mostwanted Q-talk 7 08-24-2010 07:57 PM
pork butt help dudz Q-talk 12 02-06-2010 02:35 AM
Double Butt - first 2009 pork butt - PRON SmokerTim Q-talk 7 01-18-2009 04:40 PM
Pork Shoulder / Pork Butt smokinvic Q-talk 3 11-19-2008 04:12 PM
A disaster I couldn't eat! Pork Hocks smokinbadger Q-talk 6 11-13-2006 06:33 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:54 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts