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Boston Butt Bark?

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  • Medusa
    Charter Member
    • Sep 2014
    • 666
    • For those who are about to Cook - WE SALUTE YOU!

      Weber Genesis Silver B - 14 years
      GG's
      Weber OTS
      Vortex
      SnS
      Maverick ET-733 dual 6' probes / Thermo-Pop
      ennoLogic eT650D IR ( -58 to 1202F)
      Weber Rapid Fire Chimney
      Kingsford Blue

    Boston Butt Bark?

    Good Morning!

    This was my 1st real Boston Butt Cook. The Butt is 5lb, 1.7 oz. You can see by the chart below that the IT hit 196 @ 13:22 PM. I did not check it, because I wanted to push on to the Magic 203. At 13:32 PM it hit 198 but we're going for 203. The IT did not budge beyond 198 even after opening the vents (Exhaust = Full, Intake = 1/2) at 14:05PM. So you can see that at 15:30 it was coming off the cooker and going to the Bear Paws.

    Here's my question. Do you think I should have pulled it around 14:30 ( an hour earlier ) because there was no change in IT, or did the extra time sitting on the cooker until 15:30 PM intensify the barkness? ( Check this word out - LOL!)

    I didn't think any extra time would hurt it anyway, and dinner wasn't served until 6:30 PM. Held (after pulled and A-Foil covered) very nicely in the oven @170 for an hour, then mixed in the drippings and let it sit on the cooker (temp was slowly dropping as coals were spent) for the next 1 1/2 hour before serving.

    Any insight grately appreciated. --Ed

    Click image for larger version

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    FYI, needed the oven for this!

    Click image for larger version

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  • DWCowles
    Founding Member
    • Jul 2014
    • 9703
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #2
    Beautiful!

    Comment


    • Medusa
      Medusa commented
      Editing a comment
      Thank you, Sir, for the compliment. --Ed
  • RonB
    Club Member
    • Apr 2016
    • 13289
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #3
    I would not worry about the temp too much. Cook until it's probe tender, or until the bone turns or pulls out, (if it's bone in), or a fork inserted in butt the twists easily. Enough time above 190*, (maybe even lower), will still get you where you want to go.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9933
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
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        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #4
      I've never taken an UNWRAPPED butt to over 195 when running UNDER 250. They are plenty probe tender by then due to the time it took to climb that hill.

      I have taken some to 203 unwrapped in the Pit Barrel running 275-350.

      Comment

      • Medusa
        Charter Member
        • Sep 2014
        • 666
        • For those who are about to Cook - WE SALUTE YOU!

          Weber Genesis Silver B - 14 years
          GG's
          Weber OTS
          Vortex
          SnS
          Maverick ET-733 dual 6' probes / Thermo-Pop
          ennoLogic eT650D IR ( -58 to 1202F)
          Weber Rapid Fire Chimney
          Kingsford Blue

        #5
        Golden Info - thx!
        Last edited by Medusa; October 16, 2016, 09:21 AM. Reason: Replaced "Good" with "Golden" - LOL!

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Good? That crap is golden like that dish I wanted to pull out the screen!!
      • PaulstheRibList
        Founding Member
        • Jul 2014
        • 1585
        • Lake Charles, LA
        • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
          1.) A pair of Weber Smokey Mountain 22.5's
          2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
          3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
          4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
          5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
          6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
          7.) 22" Weber Kettle with Slow-N-Sear
          8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
          9.) BarbecueFiretruck...under development
          10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
          11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
          12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
          12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

          Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

          I'm loving using BBQ to make friends and build connections.
          I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

        #6
        I confess. I seem to be a little relaxed on smoking Boston Butt's. I have never wrapped one.

        What I have found that if I bring it to 203, it's pretty soft. The Money Muscle is too soft to slice, like they do in the competition boxes.

        However, most of mine are pulled north of 200, the bark is dark, and I'm happy.

        Another consequence of a late pull is some of the bark is a little too hard. I'm ok with that!

        Comment

        • Medusa
          Charter Member
          • Sep 2014
          • 666
          • For those who are about to Cook - WE SALUTE YOU!

            Weber Genesis Silver B - 14 years
            GG's
            Weber OTS
            Vortex
            SnS
            Maverick ET-733 dual 6' probes / Thermo-Pop
            ennoLogic eT650D IR ( -58 to 1202F)
            Weber Rapid Fire Chimney
            Kingsford Blue

          #7
          Originally posted by PaulstheRibList View Post
          Another consequence of a late pull is some of the bark is a little too hard. I'm ok with that!
          Hear ya! Lucky for me, #1 is not a real fan of bark. What a Great Day! --Ed

          Comment

          • Danjohnston949
            Former Member
            • Dec 2014
            • 4418
            • 1410 9th. St. N, Fargo ND

            #8
            Medusa, Great Looking Butt! πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘ I envy your Temp/Time Monitor! Like Jerod I usually turn the Heat Up at or just Prior to the Anticipated Stahl! Like Paul I rarely Wrap a Butt unless it's going in the faux cambro (I am doing this more often all the time)!
            Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

            Comment

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