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Post by wtburnette on Jul 3, 2011 22:10:16 GMT -5
Well, this is the second time I've done a butt and the second time I've had nothing but problems. No matter what, I couldn't get the internal temp up over 175, even with the last couple of hours with the dome temp at 360 (I was getting frustrated and it was also getting pretty late). I guess I should have tried wrapping it in foil to see if that would help.
In any event, I have a butt sitting wrapped in foil and towels in a cooler at the moment. My guess as to what to do with this, so it's not a total waste, is to stick it into the fridge whole, then take it out tomorrow and put into my crock pot with a cup of water and let it cook on low for 3 or 4 hours, then take it out and pull it. Does that sound like a reasonable plan to salvage this hunk o pork?
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Post by dynodon on May 27, 2012 13:21:43 GMT -5
You can always throw the thing in the oven at 300 with a water pan to finish..... I make ribs that way all winte,r low and slow in the oven 250-300 for like 5 hours, then finish with sauce on the gas grill. When its really cold you got to do what you got to do....
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Post by djl777 on Jul 13, 2013 23:42:05 GMT -5
Older post I know, BUT this may help others...There is such a thing as "time & temperature". Meaning even if it's not quite as high of an internal temp as you'd like, if it's been hours and stuck at a "reasonable temp", then it will be done, more so than you may think. This is also true with larger poultry, i.e. turkeys over 20lbs. In other words, the extended time at that temp compensates for several degrees in internal temp. Using foil will not increase temperature, unless you increase the temp of the cook by 100* degrees or so, then the foil will keep if from getting to dry. Yes, as a last resort you can put it in a hotter oven, but upping the grill/smoker temp by a 100 degrees or so works too.
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Post by noboundaries on Sept 1, 2013 11:02:35 GMT -5
I agree completely with djl777 and am glad to read it here. I know connective collagen and fat begin breaking down at 170F. With butts, briskets, chucks, etc, those fatty, collagen filled meats, time and temperature above 170F seems more important than reaching a target.
I SN'd my first Boston Butt yesterday, exactly 4 lbs, grill temp (not vent temp) 225F to 235F. Meat temp was 57F when I loaded the SN. It hit the stall at 147F sometime before three hours were up. I did not wrap it, preferring the crunchy bark.
It reached 170 somewhere around 6 hours, the point at which fat and collagen begin melting. By 8 hours it was only at 176F and had been stalled there for more than an hour. I opened the upper vent and cranked the grill temp up to 250F. By 9 hours the meat temp rose to 185F and had stalled again. At this point it had been above 170F for three hours. When I checked it for doneness though it was falling apart and pulled easily away from the bone. I took it off the grill, let it rest only about 20 minutes, and it pulled apart beautifully, moist and tender.
Being above 170 for just over 3 hours obviously did the trick even though I was 10 degrees below my target temperature. From now on I'll start a second timer when the meat crosses 170F.
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