Pappy
is One Chatty Farker
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How to tell if pork butts are done without a thermometer? Is it like a briskit? Poke it with a probe until it goes in like a hot knife in butter?
If it is bone in, wiggle and pull the bone, if it moves easily and pulls loose, it is done. If it is without a bone, you can reach in and try pulling a chunk free, if it comes free, then it is done.
Good advise "Wigglin the Bone".
How big of a window is it before it Goes from being done to overcooked?
X2...I smoked for years without a thermometer and to be honest, it has gotten me into more trouble than when I didn't use one. The cheaper ones inevitably fail and ...:doh:If it is bone in, wiggle and pull the bone, if it moves easily and pulls loose, it is done. If it is without a bone, you can reach in and try pulling a chunk free, if it comes free, then it is done.
Oh, for the guys who say it's about 1.5 hours per pound; all 9 of the 20# whole shoulders were DONE (slightly over-done actually) at 10 hours, at 250 degrees. Reverse flow smokers apparently have this convection type of thing going on....