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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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Old 09-10-2010, 09:23 PM   #1
shdybrady
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Default 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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Old 09-10-2010, 09:29 PM   #2
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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.

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Old 09-10-2010, 09:30 PM   #3
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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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Old 09-10-2010, 09:30 PM   #4
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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.
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Old 09-10-2010, 09:33 PM   #5
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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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Old 09-10-2010, 09:34 PM   #6
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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....
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Old 09-10-2010, 09:35 PM   #7
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Quote:
Originally Posted by shdybrady View Post
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
I've had butts that were tender, pullable at 180 degrees before. Don't worry about temperature, when it's done...it's done.
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Old 09-10-2010, 09:36 PM   #8
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Quote:
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I've had butts that were tender, pullable at 180 degrees before. Don't worry about temperature, when it's done...it's done.
+1

Me too. I go by feel more than temp. Can you twist the bone? If so, it's done.
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Old 09-10-2010, 09:36 PM   #9
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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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Old 09-10-2010, 09:44 PM   #10
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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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Old 09-10-2010, 09:49 PM   #11
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Quote:
Originally Posted by shdybrady View Post
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
Think about what jello looks like when you tap it. That is similar to what a pork that is done should do. It's the "Santa" factor. It should shake like a bowl full of jelly.
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Old 09-10-2010, 09:50 PM   #12
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Quote:
Originally Posted by Saiko View Post
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.
Quote:
Originally Posted by shdybrady View Post
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

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!
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Old 09-10-2010, 09:53 PM   #13
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Well, geez, I mentioned the bone test first. Golly willikers.
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Old 09-10-2010, 09:56 PM   #14
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Quote:
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Well, geez, I mentioned the bone test first. Golly willikers.
Sorry, but I'm afraid of Saiko's avatar...
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Old 09-10-2010, 10:09 PM   #15
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Sorry, but I'm afraid of Saiko's avatar...

You know what? I am too!
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