So I'm working on pulled pork - been at it 18 hours at 225. I'm high 180's, low 190's. fork test in one spot seems to be different than another. One seems done. One doesn't. Help?
-
-
If they are probe tender you can pull them. If one is slower than the other wrap it until it is probe tender or reaches 200.-
Sorry, should have been more clear - One Butt. But one spot seems tender and the other does not. Like the Butt itself has some real variability. -
HermanGerman The Boston Butt is made up of different muscles and some are more tender than others. One is called the money muscle that competitors turn to the judges because it is the most tender.
-
-
Out of curiosity are you cooking in a kamado?Comment
-
After some similar cooks on my egg I have a pet theory that the airflow can get choked off so much to achieve 225 in an egg that it causes these weird elongated cook times / multi stalls because of lack of convection. Have had much better luck at 250/275
I’d give it a spritz to try to salvage it from drying out if you didn’t use a water pan and take temp to 250+. -
I bet you're right .... Cuz this happens too often. I'm gonna switch to 250 next time. -
Sorry. Just realized didn’t address your original point that one butt cooked faster than the other.
-
-
Typically the butt meat is tougher lower in the butt near the blade bone.Comment
-
Cook until done, probe tender
sounds like you have plenty of time to enjoy PBR Tall Boys.Comment
-
Agreed, I regularly smoke butts at 270- 300+ depending on the mood of the Keg.
And yes, enjoy a tall boy or two while you wait.Comment
Comment