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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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08-06-2018, 01:35 PM | #1 |
Is lookin for wood to cook with.
Join Date: 05-11-14
Location: Pittsburgh, PA
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Pork butt probs
I smoked my first pork butt (8lbs) on the Pit Barrel and noticed about 2 hours in when I checked temp one end gave me significantly more resistance than the other when I inserted the Thermapen. The temp readings were consistent on both sides but it was VERY tough to probe. I wrapped in foil when it hit 161F, added a little beverage so it wouldn't dry out and placed it on the PBC grate. When I pulled and cut the pork the temp was around 203 on one side and absolutely perfect while 209F on the "tough" side. The pork was very dry and in the picture below you can see where the one middle park looks dry. Ribs were awesome though
The pork was not injected since it was my first time smoking butt. |
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08-08-2018, 07:59 AM | #2 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Sometimes you just get a bad / tough piece of meat?
__________________
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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08-08-2018, 08:35 AM | #3 |
Banned
Join Date: 04-11-16
Location: Fayetteville, AR
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I like using the hanging grate. You can do a butt on one side and the ribs on the other. I like being able to rotate the meat around. I cook all my competition pork on the PBC and since I am going to wrap anyway hanging it is just kind of and extra step.
And to echo the above you do sometimes get a weird piece of meat. I had a brisket once that had a knot or something in it...when I was injecting it broke my injector. |
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08-08-2018, 08:36 AM | #4 |
Full Fledged Farker
Join Date: 03-04-18
Location: DeRidder, LA
Name/Nickname : Brad
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Yeah, it happens to the best of us.
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Instagram & Facebook: @bigthicketbbq So it goes - Vonnegut |
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08-08-2018, 12:39 PM | #5 |
Full Fledged Farker
Join Date: 12-15-15
Location: Pineville, Louisiana
Name/Nickname : Kenny
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I agree with all the others, occasionally you get a butt that some portion of it just doesn't ever probe right and is dryer than the rest of it.
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SF 24x65, XL BGE (donated to daughter and son in law), Old Smokey, 3 Weber Kettles |
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Tags |
pbc pit barrel cooker, pork butt |
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