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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-28-2008, 06:44 PM   #1
smokingrandpappy
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Angry 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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Unread 04-28-2008, 06:57 PM   #2
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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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Unread 04-28-2008, 07:34 PM   #3
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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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Unread 04-28-2008, 07:43 PM   #4
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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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Unread 04-28-2008, 07:45 PM   #5
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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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Unread 04-28-2008, 07:50 PM   #6
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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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Unread 04-28-2008, 08:06 PM   #7
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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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Unread 04-28-2008, 08:09 PM   #8
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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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Unread 04-28-2008, 08:18 PM   #9
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Quote:
Originally Posted by smooookin View Post
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.
Ditto.....pulling way ahead of time only presents more surface area for moisture to evaporate, and i do have to agree that the meat was pulled at to low of a temp, I don't even look at it until it hits 200.
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Unread 04-28-2008, 08:19 PM   #10
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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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Unread 04-28-2008, 08:21 PM   #11
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Quote:
Originally Posted by jpw23 View Post
Ditto.....pulling way ahead of time only presents more surface area for moisture to evaporate, and i do have to agree that the meat was pulled at to low of a temp, I don't even look at it until it hits 200.
Ive sometime run my butts to 210 degrees, rest then pull. Forgetfull mod.
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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Unread 04-28-2008, 08:25 PM   #12
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Quote:
Originally Posted by bbqbull View Post
Ive sometime run my butts to 210 degrees, rest then pull. Forgetfull mod.
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.
I was getting ready to ask about the 110 degree thing when i saw that you had edited your post
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Unread 04-28-2008, 08:39 PM   #13
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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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Unread 04-28-2008, 10:15 PM   #14
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Quote:
Originally Posted by Meat Burner View Post
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?
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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Unread 04-28-2008, 10:33 PM   #15
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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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