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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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09-10-2010, 09:23 PM
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#1 |
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On the road to being a farker
Join Date: 06-18-10
Location: Cumming ga
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Real quick butt questions
I got my thermometer in and its reading 175-180. But the probe is going in like butter. But I have been told the meat is done when it says its done. Should I pull the meat off?
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09-10-2010, 09:29 PM
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#2 |
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On the road to being a farker
Join Date: 06-11-10
Location: Chattanooga
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you can make sliced pork at that temperature...its done..however if you want pulled pork you need to let it hit at least 190-195.
david
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Louisianna Smokers CS-680, Cookshack, Char Grill Large Akorn, Weber Genesis |
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09-10-2010, 09:30 PM
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#3 |
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Full Fledged Farker
Join Date: 06-05-10
Location: Pineville LA
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DId you calibrate your thermometer? Are you sure the temp is reading correctly? To me it is more about the feel.
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09-10-2010, 09:30 PM
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#4 |
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Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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Why yes you should. I've never had a butt like that, usually my butts take WAY TOO LONG. I've had more than a few briskets come from the butcher's and they're the tenderest meat I've eaten on a brisket, and their temps were reading 180-185 when I pulled them.
As you said, it's done when it's done. It's all about feel, and of course a minimum of 165 degrees.
__________________
The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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09-10-2010, 09:33 PM
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#5 |
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On the road to being a farker
Join Date: 06-18-10
Location: Cumming ga
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ill leave it on for a bit longer but Im not letting it get to 200 like i usually do. I have done probably 15 butts so far. and this thing is just as tender. I wonder if the thermometer is off
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09-10-2010, 09:34 PM
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#6 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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It's NOT about temp...it's about being done. If the probe goes in like butter it's done, take it off....
__________________
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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09-10-2010, 09:35 PM
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#7 | |
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somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
__________________
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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09-10-2010, 09:36 PM
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#8 | |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
Me too. I go by feel more than temp. Can you twist the bone? If so, it's done.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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09-10-2010, 09:36 PM
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#9 |
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is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Is it bone-in pork butt? If so, try tugging on the bone, if it starts to slip right out it's done. If I'm doing boneless I usually just go by temp and pull at 195.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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09-10-2010, 09:44 PM
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#10 |
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On the road to being a farker
Join Date: 06-18-10
Location: Cumming ga
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The bone is there to stay. So its not done. I am tring to learn the ways to get away from the thermometer. I know the rib check and now the pork check. Hopefully I can do away with one completely one day
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09-10-2010, 09:49 PM
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#11 | |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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09-10-2010, 09:50 PM
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#12 | ||
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somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
Quote:
Saiko hit it on the head with the bone test. If the bone won't come out it's not like "butter" yet. Saiko...you are the man!
__________________
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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09-10-2010, 09:53 PM
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#13 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Well, geez, I mentioned the bone test first. Golly willikers.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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09-10-2010, 09:56 PM
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#14 | |
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somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
__________________
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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09-10-2010, 10:09 PM
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#15 | |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
You know what? I am too! 
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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