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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. |
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04-28-2008, 06:44 PM | #1 |
Found some matches.
Join Date: 03-17-08
Location: reno nv.
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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.
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04-28-2008, 06:57 PM | #2 |
Babbling Farker
Join Date: 04-17-07
Location: Kauai, HI
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Try spraying with applejuice...then wrap...
I usually put the butt on the foil than spray liberally than seal and forget to 200*
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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... |
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04-28-2008, 07:34 PM | #3 |
is One Chatty Farker
Join Date: 12-18-06
Location: Nashville, TN
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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!
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Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM |
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04-28-2008, 07:43 PM | #4 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Prolly should went to 195 and rest a couple of hours. Then again you will get a dry one occasionally.
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04-28-2008, 07:45 PM | #5 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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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.
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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 |
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04-28-2008, 07:50 PM | #6 |
Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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Unless that was an unusual butt... that temp was too low to pull. Now why it was dry it a different story!!!
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[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 |
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04-28-2008, 08:06 PM | #7 |
Found some matches.
Join Date: 03-17-08
Location: reno nv.
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so to low of temp coming off smoker try again this time giong for higher temp coming off smoker and try the apple juice
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04-28-2008, 08:09 PM | #8 |
is One Chatty Farker
Join Date: 03-04-07
Location: KC Mo.
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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.
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"Foil is a BBQ mans duct tape" my wife. |
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04-28-2008, 08:18 PM | #9 | |
Babbling Farker
Join Date: 12-02-05
Location: Ky
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Quote:
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__________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer |
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04-28-2008, 08:19 PM | #10 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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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?
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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 |
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04-28-2008, 08:21 PM | #11 | |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Quote:
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. |
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04-28-2008, 08:25 PM | #12 | |
Babbling Farker
Join Date: 12-02-05
Location: Ky
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Quote:
__________________
__________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer |
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04-28-2008, 08:39 PM | #13 |
is one Smokin' Farker
Join Date: 03-19-08
Location: Edgewood, WA
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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.
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[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] |
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04-28-2008, 10:15 PM | #14 |
is One Chatty Farker
Join Date: 03-04-07
Location: KC Mo.
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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.
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"Foil is a BBQ mans duct tape" my wife. |
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04-28-2008, 10:33 PM | #15 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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First the bad news...your pork butt didn't come out to good.
Now the good news...YOU GET TO DO IT AGAIN!
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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. |
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