Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Boston butt pulled pork question

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Boston butt pulled pork question

    I have a 9 pounder I put in about 10 pm at 225. This AM at 0600 I wrapped it in foil. By 9 the thermometer probe was 200 so I took it out of the foil but then the handheld probe showed more like 180. I left it on the top rack and it is hovering at 175-180 depending on the probe. Getting very tender. Bone already pretty loose. Not planning on pulling it till noon but here is the question

    Any chance these actually can get done at 180-190? I assume if it is tender and the bone wiggles it is done. I also found I am out of calibration on one probe,, replaced it and all matches the handheld one now.

    #2
    Yes, time is the crucial factor. It all happens quicker in the 200 range, but given enough time you can have a good product at 190 if held there long enough. Collagens melt above the 160-170 so leet's say you cooked it to 150 or 160 well done, it'd obviously be very tough yet, like an overcooked roast. But the more time at 180-190 the softer and 'juicier' it will become.

    My advice, next time it hits 200ish don't unwrap it. Let it sit there for an hour or two held between 180-200.

    Comment


      #3
      I'd check those thermos out in boiling water, They can certainly be done at that temp depending on how long they took to get there, which at 225 was a while. If the probe goes in with almost no resistance it's done.

      Comment


        #4
        The brisket is now 199 and the probe goes in easily to either. The pork seems to say 180 but that bone moves easily. I am pulling them out to let them rest half an hour and see how they taste. Frankly if 14 hours isn't enough I don't know what is!

        Comment


          #5
          Cooking totally unwrapped at 225-250 can yield a butt done by 190, easy. Even though the bone comes out, I still like 2-3 hours of rest, after that.

          Brisket, who knows with them freaks. I would literally prefer to work a complicated limited reagent stoichiometry problem, then try to guess when one of them suckers will about done.
          Last edited by Jerod Broussard; February 21, 2015, 01:02 PM.

          Comment


            #6
            LOL Jerod is there really such a problem?

            Comment


            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              Trust me, the easy ones, intro level ones, kicked my rear recently. I told my wife, "No wonder there are so many Chemistry teachers, once you figure this crap out, it's like, 'wow, I might as well teach this stuff!!'"

            • Guy
              Guy commented
              Editing a comment
              My daughter in law is a chemistry major but teaches math in High School. Her classes are the folks that say they can't learn math. So you can probably imagine.

            #7
            Measured the temp with every working thermometer I have ... 5 of them. 178-182 everywhere. Bone slid out clean. fork spins with no resistance. That thing is done and no resting (although I admit that I cheat a little and put half a stick of butter and some garlic powder on top right before I rest it and pull it with that all melted in. Not sure where I started with that but it surely doesn't hurt!

            Thanks for all the advice. Time to do a big calibration check but it is obvious that just one of them is off.

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            Rubs Promo

            Spotlight

            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


            The Good-One Is A Superb Grill And A Superb Smoker All In One


            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read ourácomplete review


            Compact Powerful Sear Machine For Your Next Tailgater


            Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

            Click here to read our detailed review and to order


            Bring The Heat With Broil King Signet’s Dual Tube Burners

            3 burner gas grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

            Click here to read ourácompleteáreview


            The Cool Kettle With The Hinged Hood We Always Wanted


            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special

             

            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.


            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

            Click here for our article on this exciting cooker


            GrillGrates Take Gas Grills To The InfraredáZone


            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

            Click here for more about what makes these grates so special