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Internal Temp for Money Meat?

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  • Medusa
    Charter Member
    • Sep 2014
    • 666
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    Internal Temp for Money Meat?

    Good Morning!

    I have a 2lb 3.3 oz boneless pork butt ( cut it myself! ) that will be cooked up for making Cubanos. What is the internal temperature that I need to cook it to in order to just slice the meat instead of pulling it? Somewhere I think I read 203, but somewhere I think I read that the butt was actually done in the 190's.

    Thanks!

    --Ed

    ( Aside. We watched the movie Chef (hilarious) last night, so there's the insipiration for Cubanos. During one scene, the cast stopped by Franklin's and had some brisket with none other... )
  • 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

    #2
    The more I look into making the sandwich the more I think I'm going to pull the pork anyway...

    Comment

    • BBQbot
      Former Member
      • Dec 2016
      • 77
      • California

      #3
      Just in case you don't pull anyway, here are a couple thoughts:
      1. 203 won't be sliceable, it will fall apart.
      2. Depending on how long it takes to come up to temp, 190 might be falling apart when you slice too. The breakdown of all the collagen is a function of time and temp. If you're at a high enough temp for the meat to break down, but low enough where the internal meat temp is moving up slowly, it will be pullable well before you hit 200.
      3. I'd start checking it for tenderness when it hits 170.
      4. Note: The money muscle will often times cook faster because it's on the end, and you may want to trim around it to expose more to the heat so you get more crust.

      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

        #4
        Good info to have! Thanks!

        Comment

        • Atalanta
          Club Member
          • Jul 2016
          • 431
          • Barnsley's Ford
          • Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi"
            Smoker: None yet, part of why I joined
            Thermometer: 10+ yr old Taylor digital thermometer with remote
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            Coffee Roaster: Hot Top Coffee Roaster
            Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf

          #5
          When we SV pork chops, we do them to 135-140F. Half the time we then sear them in some cuban spices and make cubanos. I think our tenderloin we bake to about 140 and let it rest where it runs to 145.

          Comment

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