Another new one for me.
Did a Boston Butt. Top rack, 190-220 for 7 hours.
Temp hung at 145 forever. Foiled at 165 and put in 225 oven till meat temp of 195. Wrapped in towel and laid on counter to cool. Too late at night to cooler.
Pulled at 170---MUSHY :evil:
Only way I know to describe it. Not tender, but "over tender" and MUSHY.
Can ya over cook a butt?
I'm lost.
TIM
Did a Boston Butt. Top rack, 190-220 for 7 hours.
Temp hung at 145 forever. Foiled at 165 and put in 225 oven till meat temp of 195. Wrapped in towel and laid on counter to cool. Too late at night to cooler.
Pulled at 170---MUSHY :evil:
Only way I know to describe it. Not tender, but "over tender" and MUSHY.
Can ya over cook a butt?
I'm lost.
TIM