I’m sure this has been covered a million times, but what temperature do you let your pork butt get to before pulling it? During the rest period is it still cooking?
Announcement
Collapse
No announcement yet.
Pork Butt Temperature Pull
Collapse
X
-
Club Member
- Dec 2018
- 1382
- Cincinnati Ohio
-
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last year. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
I would do low n slow to 200 + or - . If you wrap n put it in faux Cambro you will get a bit of temp raise. Depends on the thickness of what ever you are cooking.
- Likes 1
Comment
-
I am of the opinion, after a pork butt reaches 195-200*F it is time to checked for doneness. Done at probe tender, like soft butter. Time to take it off the grill. I open the wrap up and let the butt "breath" for a few minutes. Then I close the wrap and cover in towels and place in an ice chest. I have been known to burp the ice chest a couple of time to release any steam.
BTW most butts are good to go between 205-210*F.
- Likes 3
Comment
-
Club Member
- Nov 2017
- 7089
- Huntsville, Alabama
-
Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
I used to pull at 195F, now I set my alarm for 203F, and that is when I pull most butts. Usually I find several areas that are still little tough when probed until I get up to the 202 to 205 range.
Since it will continue cooking while resting in the cooler, you should be good having pulled it at 201. If while pulling the pork you find any tough chunks, just get out a knife and chop those bits up.
- Likes 2
Comment
-
Club Member
- Jul 2017
- 1408
- Southeast Illinois
-
Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
Just depends....I've started removing the money muscle at 190ish so it will slice nice and then keep checking the tenderness on the remaining meat about every 5 degrees until it gets where I want it. I've pulled at 195 all the way up to close to 210..depends on the meat and fat content....at least that's been my experience.
- Likes 2
Comment
-
DaveD I'll be very aggressive with my trimming around that muscle so it's maybe 80% exposed already. When I feel it's at the temp I like I can just reach in and pull it straight off....actually pretty easy.
-
I’ve never had a butt probe tender under 203°F, so I don’t start checking until north of 200. Once done: wrap, hold, pull, serve!
- Likes 1
Comment
-
So you don't wrap until you pull it? I usually haven't ever wrapped my butts, but I usually don't rest them, either. I'm thinking about doing both this weekend, prolly do a pair on Sat or Sun.
-
I don’t wrap during the cook. I want it coming out of the pit looking like a meteorite. I used to pull right away, but found them more tender after 30-60mins of holding. So I wrap for the hold. I’ve also held them for up to 12 hours in a warm oven with no significant difference.
Announcement
Collapse
No announcement yet.
Comment