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?
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
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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