Need advice on pulling my meat

jrn · 11-27-2012, 05:22 PM

Howdy. Got a question about finishing a butt. Normally I start checking @ 190* IT. Then I use the bone and probe tests.

Last night I cooked a 9lb'er on the uds. Stayed in the 270-325 degree range. At 200 degrees IT, it still wasn't ready. I started getting worried about the butt drying out on me. I then pulled outta drum, foiled and into cooler. Rested for a few hours. It turned out somewhat dry in areas, bone never did let go.

Should I have....

A. Brought cooker temp down to 200*, so as to keep the meat @ approx 200*? Which would allow it to loosen up more, perhaps.

Or

B. Instead of panicking, just maintained cooker temp and kept going until butt passed the tests?

Thanks! Jason :)

HeSmellsLikeSmoke · 11-27-2012, 05:27 PM

I would have kept on cooking it until it got tender. I can't recall ever seeing a dried out butt.

J-Rod · 11-27-2012, 05:28 PM

Youre kidding with the thread title right? HAHAHAAHAHAHA!!!

Bludawg · 11-27-2012, 05:39 PM

Sorry I'm Ambidextrous! As for the Pork Butt I run old Big Jim at 300 when the bone gets loose It goes in to the foil and a cooler for an hr, I couldn't say what temp the meat is I never check it. Always comes out juicy & tender as a Mothers love. If it's dry and the bone aint loose cook it longer.

ToddM · 11-27-2012, 05:59 PM

Wear gloves and don't get any onya.

BobM · 11-27-2012, 06:10 PM

Now if this was in "The Wood Pile".

Anyway, I would have let her rip.

Bob

jrn · 11-27-2012, 08:54 PM

Quote:

Originally Posted by ToddM

Wear gloves and don't get any onya.

Indeed.

BarbequeKansasCity · 11-28-2012, 12:35 AM

My two cents smoke at 250 or what ever you desire until the internal temp is in the 170 range then put it in a foil pan and wrap. Put it back in until the internal temp hits 195 - 200 pull it out of the smoker and let it rest covered in a cooler or wrapped in a towel. Don't start playing with it :p until the temp has dropped to 150 or around there. Pull it and eat it!

Sent from my A500 using Tapatalk 2

JazzyBadger · 11-28-2012, 12:53 AM

Yeah I've never experienced a butt getting dried out. They're so full of marbled goodness I'd figure that's almost impossible. One of the main reasons people recommend a person's first cook being a pork butt is for that reason.

When you pulled it, did it still have a lot of chunks of non rendered fat in the end product?

westy · 11-28-2012, 12:58 AM

Gotta admit.... I was scared when I clicked.......

Skidder · 11-28-2012, 01:32 AM

Out of the hundreds I've done I had two that never got to the pulling point. Both I brought past 213 and still no go. Ended up being slicers. Just the way it goes I guess. I too never bother with internal temps anymore but I did with these two. I usually just go with the bone pulling test.

Bertha's BBQ · 11-28-2012, 03:16 AM

I smoke my butts 4 hours...wrap and cook for 6 more hours and meat will fall apart when you open the foil juicy as can be....tried something different last cook....injected apple juice and vinegar base sauce mixed together.....WOW..the meat was even more tender...the guys at work said it was the best ever. Buts have so much fat i have never dried one out even when I was new at it.

ccarter · 11-28-2012, 06:55 AM

Title of the week!

jrn · 11-28-2012, 08:27 AM

Quote:

Originally Posted by jazzybadger

Yeah I've never experienced a butt getting dried out. They're so full of marbled goodness I'd figure that's almost impossible. One of the main reasons people recommend a person's first cook being a pork butt is for that reason.

When you pulled it, did it still have a lot of chunks of non rendered fat in the end product?

Naw. No unusual amounts of fat. About the same as always. Some of it was moist from the long resting period, I guess. But other parts I literally couldn't pull apart. Had to tear the meat off of the bone!

RAZORBACK JIM · 11-28-2012, 08:37 AM

Keep smoking it until the bone is easy to remove....hard to over cook a butt.

11-27-2012, 05:22 PM	#1
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms	Need advice on pulling my meat Howdy. Got a question about finishing a butt. Normally I start checking @ 190* IT. Then I use the bone and probe tests. Last night I cooked a 9lb'er on the uds. Stayed in the 270-325 degree range. At 200 degrees IT, it still wasn't ready. I started getting worried about the butt drying out on me. I then pulled outta drum, foiled and into cooler. Rested for a few hours. It turned out somewhat dry in areas, bone never did let go. Should I have.... A. Brought cooker temp down to 200, so as to keep the meat @ approx 200? Which would allow it to loosen up more, perhaps. Or B. Instead of panicking, just maintained cooker temp and kept going until butt passed the tests? Thanks! Jason :) __________________ UDS, mini wsm, 22.5" weber kettle

11-27-2012, 05:27 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I would have kept on cooking it until it got tender. I can't recall ever seeing a dried out butt. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

11-27-2012, 05:28 PM	#3
J-Rod is One Chatty Farker Join Date: 08-15-12 Location: Irish Hills, MI	Youre kidding with the thread title right? HAHAHAAHAHAHA!!! __________________ Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.

11-27-2012, 05:39 PM	#4
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Sorry I'm Ambidextrous! As for the Pork Butt I run old Big Jim at 300 when the bone gets loose It goes in to the foil and a cooler for an hr, I couldn't say what temp the meat is I never check it. Always comes out juicy & tender as a Mothers love. If it's dry and the bone aint loose cook it longer. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

11-27-2012, 05:59 PM	#5
ToddM Full Fledged Farker Join Date: 09-23-10 Location: Fullerton, CA	Wear gloves and don't get any onya. __________________ 22.5 WSM, 22.5 OTG, 1992 Smokey Joe

11-27-2012, 06:10 PM	#6
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Now if this was in "The Wood Pile". Anyway, I would have let her rip. Bob __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

11-28-2012, 12:35 AM	#8
BarbequeKansasCity Knows what a fatty is. Join Date: 03-27-11 Location: Kansas City, MO	My two cents smoke at 250 or what ever you desire until the internal temp is in the 170 range then put it in a foil pan and wrap. Put it back in until the internal temp hits 195 - 200 pull it out of the smoker and let it rest covered in a cooler or wrapped in a towel. Don't start playing with it :p until the temp has dropped to 150 or around there. Pull it and eat it! Sent from my A500 using Tapatalk 2 __________________ Name:Dan Other Name:Chop Team: Chop Quey! Smokers:Home Grown "The Tower" 4 UDS, ECB, OTP, Blue Thermo Pen. Harbor Freight Weed Burner lights my fire! ADD a .com to my name and you shall find my blog

11-28-2012, 12:53 AM	#9
JazzyBadger Quintessential Chatty Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land.	Yeah I've never experienced a butt getting dried out. They're so full of marbled goodness I'd figure that's almost impossible. One of the main reasons people recommend a person's first cook being a pork butt is for that reason. When you pulled it, did it still have a lot of chunks of non rendered fat in the end product? __________________ The Life of the Knife is Ended By! The Wife. Geld responsibly.

11-28-2012, 12:58 AM	#10
westy is one Smokin' Farker Join Date: 06-01-11 Location: valley village, ca.	Gotta admit.... I was scared when I clicked.......

11-28-2012, 01:32 AM	#11
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	Out of the hundreds I've done I had two that never got to the pulling point. Both I brought past 213 and still no go. Ended up being slicers. Just the way it goes I guess. I too never bother with internal temps anymore but I did with these two. I usually just go with the bone pulling test.

11-28-2012, 03:16 AM	#12
Bertha's BBQ Knows what a fatty is. Join Date: 10-02-12 Location: HUNTSVILLE, AL.	I smoke my butts 4 hours...wrap and cook for 6 more hours and meat will fall apart when you open the foil juicy as can be....tried something different last cook....injected apple juice and vinegar base sauce mixed together.....WOW..the meat was even more tender...the guys at work said it was the best ever. Buts have so much fat i have never dried one out even when I was new at it. __________________ http://www.facebook.com/home.php#!/pages/Bertha/179882895407760

11-28-2012, 06:55 AM	#13
ccarter Full Fledged Farker Join Date: 07-05-12 Location: Acworth, GA	Title of the week! __________________ 18.5" WSM, Large BGE, Backwoods Party [COLOR="Blue"]Blue[/COLOR] BBQGuru DigiQ DX2 [COLOR="Blue"]Blue[/COLOR] Superfast Thermapen

11-28-2012, 08:37 AM	#15
RAZORBACK JIM Full Fledged Farker Join Date: 12-08-10 Location: Maryville Tn	Keep smoking it until the bone is easy to remove....hard to over cook a butt. __________________ BUBBA KEG CONVECTION GRILL (2) CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER WEBER SMOKEY JOE SMOKINTEX PRO 1400 (2) BBQ GURU [COLOR=red]RED[/COLOR][COLOR=black] THERAPEN[/COLOR] PIT-MASTER IQ 110