I screwed up a butt!

Chef Jim · 04-11-2010, 09:47 PM

Didn't think it was possible. Started the new NB off set this AM and put on a picnic at 07:15.

Temps were good all day and by hour 5.5 it seemed to get over the stall?

Then the rain started so I moved everything under cover, shouldn't be a problem right.

Well every part of the butt had a different temp. Thought I took it off about 195+ and foiled for an hour. It would not pull at all.

Flavor was just OK, not great, but way too good for the dogs.

Took some for dinner and foiled it and back into the oven for two hours. I would have thought that would bring it over. No Way.

Was getting late so I just pulled what I could and scrapped some. But the meat was cooked differently in different places. Can't really explain it, but some pulled, sort of, and other parts seemed very well done in color, and were tuff.

I cooked a similar butt for my first smoke on the bandera and it was perfect. This one?????

Only difference was where I bought the meat, and of course the pit.

Any thoughts??

K-Barbecue · 04-11-2010, 10:08 PM

Possibly just a bad piece of meat ??

Chef Jim · 04-11-2010, 10:18 PM

Golly Gee Could that happen?? From Publix??

K-Barbecue · 04-11-2010, 10:29 PM

Certainly can't be the cook... especially one with a RED Thermapen !!

bigabyte · 04-11-2010, 11:09 PM

Bummer! I've had a few weird experiences over the years like that once in a while. I think sometimes you just get a weird piece of meat that won't cook right.

Bbq Bubba · 04-12-2010, 06:34 AM

Butt or picnic? Sounds like u undercooked a picnic.

Kermits Revenge · 04-12-2010, 07:03 AM

I have had that happen with meat bought from Sam's Club. I would buy a case or two and some of the butts would not be done and others (approx the same size) on a cooler spot on the cooker would just melt in your mouth. One note, I do check the temperature and it is usally around 195F, but I take it off the cooker when I can twist the bone away from the meat.
Randy

Chef Jim · 04-12-2010, 07:27 AM

Quote:

Originally Posted by Bbq Bubba

Butt or picnic? Sounds like u undercooked a picnic.

Picnic

Chef Jim · 04-12-2010, 07:35 AM

Quote:

Originally Posted by K-Barbecue

Certainly can't be the cook... especially one with a RED Thermapen !!

Quote:

Originally Posted by bigabyte

Bummer! I've had a few weird experiences over the years like that once in a while. I think sometimes you just get a weird piece of meat that won't cook right.

Well this must be one of those weird experiences because it's already been verified that it can't be the cook!

I've never seen a piece of meat do anything like this ever.

Bbq Bubba · 04-12-2010, 08:17 AM

Picnics need to go to 200± to pull nicely.

HeSmellsLikeSmoke · 04-12-2010, 08:41 AM

I don't like to use picnics for that very reason. Sounds like I haven't cooking them hot enough either.

Chef Jim · 04-12-2010, 09:04 AM

Quote:

Originally Posted by Bbq Bubba

Picnics need to go to 200± to pull nicely.

Quote:

Originally Posted by HeSmellsLikeSmoke

I don't like to use picnics for that very reason. Sounds like I haven't cooking them hot enough either.

Thanks for the help. Picnics are all I've been able to find lately, and even if I pulled this a little early, you had to see it to believe it. Sorry, after a long day I just didn't take the time for some prons.

King · 04-12-2010, 09:25 AM

I did a 10 lb picnic last week, it rained halfway through the cook on me too. I moved mine to the oven after about 6 hours on the smoker, because thunderstorms were heavy. Kept oven at 235 for another 6 hours until it hit 190 internal temp. By this time it was 1am and I just put it in the cooler wrapped in foil until the next morning. It pulled apart real easy, the bone came right out.

Markbb · 04-12-2010, 11:47 AM

Temp is just a guide the twisting the bone and it moves easly its done.......

BluesDaddy · 04-12-2010, 12:43 PM

Quote:

Originally Posted by Bbq Bubba

Picnics need to go to 200± to pull nicely.

Nice to know. From what I understand, picnics tend to have a combination of meat "types" - i.e. some that is from the butt and some that will turn out a little "hammy". I did a picnic last weekend and noticed this very thing. It tasted good, but I like butt better myself.

04-11-2010, 09:47 PM	#1
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	I screwed up a butt! Didn't think it was possible. Started the new NB off set this AM and put on a picnic at 07:15. Temps were good all day and by hour 5.5 it seemed to get over the stall? Then the rain started so I moved everything under cover, shouldn't be a problem right. Well every part of the butt had a different temp. Thought I took it off about 195+ and foiled for an hour. It would not pull at all. Flavor was just OK, not great, but way too good for the dogs. Took some for dinner and foiled it and back into the oven for two hours. I would have thought that would bring it over. No Way. Was getting late so I just pulled what I could and scrapped some. But the meat was cooked differently in different places. Can't really explain it, but some pulled, sort of, and other parts seemed very well done in color, and were tuff. I cooked a similar butt for my first smoke on the bandera and it was perfect. This one????? Only difference was where I bought the meat, and of course the pit. Any thoughts?? __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

04-11-2010, 10:08 PM	#2
K-Barbecue is one Smokin' Farker Join Date: 05-31-08 Location: Tucson, AZ Name/Nickname : Jim	Possibly just a bad piece of meat ?? __________________ Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker

04-11-2010, 10:18 PM	#3
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Golly Gee Could that happen?? From Publix?? __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

04-11-2010, 10:29 PM	#4
K-Barbecue is one Smokin' Farker Join Date: 05-31-08 Location: Tucson, AZ Name/Nickname : Jim	Certainly can't be the cook... especially one with a RED Thermapen !! __________________ Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker

04-11-2010, 11:09 PM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Bummer! I've had a few weird experiences over the years like that once in a while. I think sometimes you just get a weird piece of meat that won't cook right. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

04-12-2010, 06:34 AM	#6
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Butt or picnic? Sounds like u undercooked a picnic.

04-12-2010, 07:03 AM	#7
Kermits Revenge Is lookin for wood to cook with. Join Date: 09-05-08 Location: Williamsburg, VA	I have had that happen with meat bought from Sam's Club. I would buy a case or two and some of the butts would not be done and others (approx the same size) on a cooler spot on the cooker would just melt in your mouth. One note, I do check the temperature and it is usally around 195F, but I take it off the cooker when I can twist the bone away from the meat. Randy __________________ Give a man bbq and feed him for a day. Teach a man to Q and feed him for a lifetime.

04-12-2010, 08:17 AM	#10
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Picnics need to go to 200± to pull nicely.

04-12-2010, 08:41 AM	#11
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I don't like to use picnics for that very reason. Sounds like I haven't cooking them hot enough either. __________________ 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

04-12-2010, 09:25 AM	#13
King Full Fledged Farker Join Date: 06-22-09 Location: O'Fallon, MO	I did a 10 lb picnic last week, it rained halfway through the cook on me too. I moved mine to the oven after about 6 hours on the smoker, because thunderstorms were heavy. Kept oven at 235 for another 6 hours until it hit 190 internal temp. By this time it was 1am and I just put it in the cooler wrapped in foil until the next morning. It pulled apart real easy, the bone came right out. __________________ [FONT=Century Gothic][SIZE=3][COLOR=black]Arthur Aguirre [/COLOR][/SIZE][/FONT][URL="http://majorleaguegrilling.com/"]Major League Grilling.com[/URL] [URL="http://www.facebook.com/pages/Major-League-Grilling/103389943087862"]MLG Facebook Page[/URL] 22.5" Weber Smoky Mountain Smoker 22.5" Weber OTG Weber Spirit E-310 Brinkman offset smoker Brinkman ECB smoker (modified) UDS (under construction)

04-12-2010, 11:47 AM	#14
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma	Temp is just a guide the twisting the bone and it moves easly its done.......

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