Pork Butt Problems

IowaWildHogsBbq · 05-23-2012, 06:26 PM

My last two comps my money muscles have not turned out. My last comp butts were done at 180 and 185 the money muscles were at 205 and 209. I measured temp by the bone. I wrap in foil at 165 and let it cook. I cook at 250 with a guru. Now my comp before that I cooked the butt to 195 and it was done but the money muscles fell apart.

Rich Parker · 05-23-2012, 06:29 PM

What do you mean they didn't turn out? e.g. mushy or dry

IowaWildHogsBbq · 05-23-2012, 06:38 PM

They were mushy

Pappy Q · 05-23-2012, 06:54 PM

Quote:

Originally Posted by IowaWildHogsBbq

My last two comps my money muscles have not turned out. My last comp butts were done at 180 and 185 the money muscles were at 205 and 209. I measured temp by the bone. I wrap in foil at 165 and let it cook. I cook at 250 with a guru. Now my comp before that I cooked the butt to 195 and it was done but the money muscles fell apart.

Remove when MM is at 195

IowaWildHogsBbq · 05-23-2012, 07:02 PM

Where would you recommend taking the temp by the bone or behind the money muscle?

Pappy Q · 05-23-2012, 07:42 PM

Quote:

Originally Posted by IowaWildHogsBbq

Where would you recommend taking the temp by the bone or behind the money muscle?

Right in the middle of the MM

IowaWildHogsBbq · 05-23-2012, 08:02 PM

Thanks alot for the help guys.

mclancey · 05-23-2012, 08:49 PM

That's exactly what I do as well, probe middle of money muscle and it's finished when it hits 195. I wrap around 150, 152. And get a good sharp knife.

Podge · 05-24-2012, 10:38 AM

the MM is a bit thinner and the meat seems not as dense as at the center of the butts, it'll cook a lot faster I think.

NBBD · 05-24-2012, 02:52 PM

If the MM is at 195 when removed where- generally- is the temp of the rest the of butt?

Matt_A · 05-24-2012, 11:10 PM

Teams often cook more than one butt, one cooked to get the MM perfect, the other to get the pulled pork perfect. That means left-overs!

Robert · 05-25-2012, 04:40 AM

Quote:

Originally Posted by NBBD

If the MM is at 195 when removed where- generally- is the temp of the rest the of butt?

approximately 180 +/- 5 degrees

robert

05-23-2012, 06:26 PM	#1
IowaWildHogsBbq Knows what a fatty is. Join Date: 09-08-11 Location: Storm Lake IA Downloads: 0 Uploads: 0	Pork Butt Problems My last two comps my money muscles have not turned out. My last comp butts were done at 180 and 185 the money muscles were at 205 and 209. I measured temp by the bone. I wrap in foil at 165 and let it cook. I cook at 250 with a guru. Now my comp before that I cooked the butt to 195 and it was done but the money muscles fell apart.

05-23-2012, 06:29 PM	#2
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	What do you mean they didn't turn out? e.g. mushy or dry __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

05-23-2012, 08:49 PM	#8
mclancey Knows what a fatty is. Join Date: 10-26-10 Location: Northampton, PA Downloads: 0 Uploads: 0	That's exactly what I do as well, probe middle of money muscle and it's finished when it hits 195. I wrap around 150, 152. And get a good sharp knife. __________________ [FONT=Arial Black][B]-[/B][/FONT][FONT=Arial Narrow][I]Mike Clancey[/I][/FONT] [B][FONT=Arial Black]-SMOKERHEAD[/FONT][/B] [URL="http://www.smokerhead.com"][B][FONT=Arial Black]www.smokerhead.com[/FONT][/B][/URL]

05-24-2012, 02:52 PM	#10
NBBD Full Fledged Farker Join Date: 05-12-10 Location: Perkasie PA Downloads: 2 Uploads: 0	If the MM is at 195 when removed where- generally- is the temp of the rest the of butt? __________________ Hunting and AF Trial Dogs in Pennsylvania http://mackaysetters.com

05-24-2012, 11:10 PM	#11
Matt_A is one Smokin' Farker Join Date: 07-19-11 Location: Moore, Oklahoma Downloads: 0 Uploads: 0	Teams often cook more than one butt, one cooked to get the MM perfect, the other to get the pulled pork perfect. That means left-overs! __________________ [B]Matt Armistead[/B]

05-23-2012, 06:38 PM	#3
IowaWildHogsBbq Knows what a fatty is. Join Date: 09-08-11 Location: Storm Lake IA Downloads: 0 Uploads: 0	They were mushy

05-23-2012, 07:02 PM	#5
IowaWildHogsBbq Knows what a fatty is. Join Date: 09-08-11 Location: Storm Lake IA Downloads: 0 Uploads: 0	Where would you recommend taking the temp by the bone or behind the money muscle?

05-23-2012, 08:02 PM	#7
IowaWildHogsBbq Knows what a fatty is. Join Date: 09-08-11 Location: Storm Lake IA Downloads: 0 Uploads: 0	Thanks alot for the help guys.

05-24-2012, 10:38 AM	#9
Podge is One Chatty Farker Join Date: 09-25-06 Location: Elk Creek, Ky. Downloads: 0 Uploads: 0	the MM is a bit thinner and the meat seems not as dense as at the center of the butts, it'll cook a lot faster I think.