I undercooked a pork butt to 195-200*F instead of 205*F. I also kicked the Traeger temp up to 300*F, which may have been part of the problem. Part of the butt was tough. I chopped it up.
This chopping of the tough parts of the pork butt remedied the situation.
Red food coloring applied to a well-done steak makes it appear medium.
To hide any oops what other "tricks of the trade" would you suggest?
I cook my Boston Butts to 200 and hold wrapped in an ice chest for at least and hour, preferably 2-4 hours. While I have never temped it before pulling I am pretty sure during the hold it reaches at least 205. I don’t know what you mean by tough, but one of the muscles in the butt tends to be tougher than the rest and certainly tough compared to the money muscle.
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