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Post by friardave on Sept 2, 2017 13:24:04 GMT -5
Hi all.
Started my pork butt at 1015 am. It took an hr or so before the temp came down. It seemed to put a bit of a crust on it.
Here I am 3 hrs later and the temp of the butt is 147 and grill at 234. It seems to be cooking great.
I'm wondering what temp I should wrap it up at. What's the best way to finish this bad boy off?
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Post by lakeguy on Sept 3, 2017 18:26:46 GMT -5
Meathead says "we deliberately cook these meats up to 203°F, well past well done, in order to melt the connective tissues that are rife in these tough cuts. That may seem extreme, but I'm here to tell you that low slow long cooking produces amazing results."
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Post by 1luckytexan on Sept 10, 2017 11:53:35 GMT -5
yeah, I try not to remove a butt until it's about 188* internal or more.
you're looking at close to 1.5 hours per pound.
so, how did it turn out?
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Post by ncsmoker on Sept 21, 2017 21:35:31 GMT -5
Sorry I am so late. How did your butt turn out. With so much fat and connective tissue I do not usually wrap a butt. I do wrap a brisket. Your 234 degree temp is great it will get it done a little earlier but still is in the low and slow range of 225-250. I always take my butts off when all the areas of the butt reach 190 or higher. I take them off then and tent them with foil. The internal temp will continue to rise another 10 degrees. I will then let them drop down to 145 or so before pulling them as they are just to hot for me before that.
Tom
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