excellent cook. grab the bone and shake the butt free, pulled by hand.
i normally start checking when a butt gets above 200. First 2 butts got well over 200, and they were ready. The third butt got up to 194, then started dropping temp. The forth never broke 190. grabbed #3 and #4 with tongs, meat separated. All wrapped with foil, packed in cambro.
So 3 and 4 never reached 200, but they were equally done. Tenderness / texture a function of time vs Temp?
i normally start checking when a butt gets above 200. First 2 butts got well over 200, and they were ready. The third butt got up to 194, then started dropping temp. The forth never broke 190. grabbed #3 and #4 with tongs, meat separated. All wrapped with foil, packed in cambro.
So 3 and 4 never reached 200, but they were equally done. Tenderness / texture a function of time vs Temp?
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