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Help with Boston Butt

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  • mnavarre
    commented on 's reply
    I'd probably with pork chili Colorado in that situation, but that's because I'd have to go to the store for peppers & tomatillos for the verde but I'd just have to go to the pantry for stuff for chili colorado.

  • rickgregory
    replied
    So, a question - where did you measure the 207 temp at? I ask because the bone conducts heat and if you measure the meat near it, you'll get a much higher temp than the rest of the meat is at.

    For large hunks of meat I like to temp it in several places with a thermopop once the main, leave in probe says it's getting close.

    PS: don't toss it. Pork. Chili. Verde.
    Last edited by rickgregory; August 21, 2021, 08:26 PM.

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  • Red Man
    replied
    I also doubt it was actually 207. Either way, temp gives you a rough idea when it might be done. Probe tender tells you when it’s actually done.

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  • Mr. Bones
    commented on 's reply
    True Dat!

    >chimin in on th banjo:<
    Last edited by Mr. Bones; August 21, 2021, 08:12 PM.

  • RonB
    replied
    Yes - every hunk o' meat is different. Next time don't take it off until the bone comes out.

    BTW - you could slice the butt across the grain thin and it should be OK.

    Leave a comment:


  • mrteddyprincess
    replied
    What temp was your pellet grill cooking at? My initial reaction is that your pork butt never got to 207 F internal. I am sure it can be done, but in my experience there is no such thing as an overly cooked pork butt. Only under-cooked. Two degrees between 205 and 207 would never cause a pork butt to be tough. The fact that you couldn't pull out the bone means it wasn't at 207 F. Pork shoulder cooked above 203 F falls apart and the bone pulls out cleanly. Your description describes a pork butt that wasn't really above 203 F.

    My buddy has a pellet grill. He smokes for about three hours at a low temp, say 250 F, then cranks it up to finish off the pork butt. No wrapping necessary.

    I cooked six 10 lb pork butts last weekend, unwrapped at 275-325 F for about 7 hours and all the bones pulled out clean and the meat fell apart.

    Don't give up! Good pork shoulder falls apart and it's worth pursuing! Let us know how your next cook goes!

    Leave a comment:


  • STEbbq
    replied
    Every piece of meat is different and some need higher temps to be shredded. Next time, do a quick fork test and if it doesn’t work, leave it on until it passes.

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  • buddysexton
    started a topic Help with Boston Butt

    Help with Boston Butt



    As you know, no good deed goes unpunished. I was living proof of that today. I cooked a Boston butt on a Yoder pellet grill for about nine hours till it got to 207° per my Fireboard. I had had it wrapped in foil since it was it about 160° with a good bark. My intention was to take part of it to somebody who had a new baby and another part of it to somebody who had a knee replacement. I let it rest for an hour and a half and it was tough as it could be. I could not pull out the bone and it was a total waste. My question to this group is that I have heard over and over that a pork butt cook to 205° is supposed to be done and mine was not done at all. How in the world do you know when a pork butt is done by temperature?

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