1/15/2010 2 pork butts


 
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Damian Romero

New member
Look like the start of something good, both pork butts went on at 4:30am this morning, currently sitting at 165 about to be foiled and put back on until ~195ish

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Looking good Damian, nice sized butts, one of my fav. cooks. Curious, why the foil are you short on time?
 
i was thinking about unwrapping it, cant find the right spot for my probe, one meat says ~168 the other says ~189...no way its at 189 (about an 8 pound butt after trimming) after 7 1/2 hours
 
In my opinion that's one of the issues with foiling; in my experience you can get some false temps (I foil my briskets from time to time).

Un-foil those babies and let them roll and develop some kick *** bark.
 
unfoiled, one is reading 183 and the other is reading 173...so i guess thats what it is

only other issue i am seeing is, some bark is developed, but in most spots, it looks like the rub is just wet with no bark? what gives?
 
Give it time, you've still got a few more hours off cooking, bark will firm-up by the time they're done.
 
Agree with Larry.

Foiling hurts the formation of bark and softens bark by steaming it.

Don't forget the plateau where they'll sit at one temp for a long time.
 
here are the 2 pigs before resting in the cooler then pulling, if you noticed they were so tender that the bone and such started to slide off while moving from the pit to the plates to wrap them

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only took a little more than 12 1/2 hours, i tried a piece and it is delicious
 
Here is the final product, a whole lot of pulled pork....time to think of things to cook with these left overs lol, the platters are one of those huge "crawfish boil" platters....i need to weigh it to see how much i have here lol

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How long did they take? They look awesome! I have 7 lb bone in butt going on tonight around 10pm, I want it to be ready for the Jets game tomorrow at 4pm? I see that yours went on around 4:30am, what time did you pull them and put them in the cooler or what time did they get to 195?
 
Nice effort there, looks awesome, if I wasn't putting some Carne Asada on for the game tonight I'd pull a bag of PP out of the freezer for the game.

So what do you think about the non-foil method. Don't know how long she was in foil (during cook) but it does look like the bark took a hit from the foil.

If you're looking for something to do with leftovers for breakfast try Machaca, it's AWESOME with pulled pork.
 
they went on at 4:30 am, at around 5ish they were at 190 so i put them in the cooler only for !30 min, because me and the gf were hungry, next time i will do it earlier so i can let it get to 195 and sit in the cooler for a while...but even with 190 and 30 min, it was delicious


and larry im not sure if its just the pics, but the bark is awesome, they were only foiled for around 30 min, but man once i took the foil off and the bark went crazy from ~170 to 190...no foil next time for sure!
 
Ah, glad to hear it and glad you liked the results from no foil. I was trying to be very careful when I asked about it earlier and not step on any toes just in case it was your preferred method.
 
Looks beautiful to me! I've never done PP myself, but definitely anxious to try it b/c it's just about my favorite bbq dish.

Likely a dumb questions, but here goes...

I see the butts sitting in foil on the stove.

-Is that because when you pull them you wrap them in foil and then put them in a cooler?

-Do you also wrap with a towel?

-And what is the point of this?

-Ok, last one...wouldn't the moisture that develops inside the foil really damped and ruin the bark? I only aski this because when I foil a tri tip, a ton of liquid develops in the foil "package". Maybe I'm supposed to tent instead of wrap tightly?

Thanks, and again, looks booty-ful!
 
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