Honestly, you have to try really hard to mess up a pork butt! This box is from my "show off" days -- pork 5 ways (there's shredded underneath).
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GreaseShirt. That's money muscle right down the middle, the bacon is to the right with chunks at the corner. Other side of the money muscle is thin slices of the white muscle that's at the back of the butt on the opposite side of the bone. I love this sliced pork on a Cuban sandwich! More chunks at the top. I got a comment card from a Judge who said "sometimes it's just too much!" I quit doing this afterwards.
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DaveD this is what she looks like. I had no idea they come out drier than a cheaper one! If I did I wouldn’t have wasted my money!! 🤦♂️Attached FilesComment
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Here are some shots from my cook from last April. This is just one datapoint, but it's what I got
Brined for overnight:
Through the cook. At IT about 165F/74C, I pulled it and wrapped in butcher paper the rest of the way, visible in the temp profile, which looks very ordinary.
I rested it almost two hours before service.
It was every bit as dry and unappetizing as it looked. Much more like loin meat than butt.
If I had this to do again, I'd start probing for tenderness a lot sooner, maybe 170F/77C, and even consider slicing off a small piece to sample somewhere after that, and pull it if it tastes right.
Good luck!Comment
Might want to go for foil instead of paper too, to retain the juices better.
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