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Another Pulled Pork Question


 
L

Les Stubby

TVWBB Fan
What happens when one doesn't let a pork butt sit before pulling it. Last night I was pressed for time and had to pull the pork about one half an hour after cooking. It seemed tough. Just wondering if it was overcooked or I pulled it to early?

Les Stubby
 
I think the toughness is a result of not letting it come up to temperature, rather than how long you let it sit before pulling.

I've pulled many butts straight off the smoker with good results.

What temp was your butt when you removed it from the smoker?
 
Do you remember if the bone was loose when you pulled it? Or would a fork slide in easily?

Otherwise assuming that you pulled it at about 190 deg.?

If you foil and let it sit - best if wrapped in towels and placed into a cooler - for a few hours or until the meat temp drops to 160 deg will allow the rendering process to continue and the meat will be more tender.

So either the meat was pulled too early (before "done") or could have been left to render a bit longer in the foil.
 
Sounds like you did everything OK. I'd chalk it up to a "mean pig". I've pulled them at all different resting times from 0 - 4 hrs and never noticed a difference as far as tenderness. It does seem like when you pull them with little rest that the fat seems to be more concentrated in certain areas than when you let it rest for a couple of hours.
 
My last 2 cooks of boneless Butts have been cooked to 200 Degrees and there was still a tuff spot in the center I tried to leave it on there until it was gone but it was just not going away. All the rest of it was very tender.
I chocked it up to not letting it render long enough, even though the temp was good I could still feel the tough area when testing it.

Just thought of something else, I did not wrap
the last 2 cooks. (Idiot)

Slight diversion from question, Letting it rest will keep the juices in the meat instead of on the plate
 
Yeah, time at temp is most important. Not so much final temp. If it doesn't feel done, it's not done in my book.



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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Les Stubby:
Both butts, one on each grate, were close to 195. Cooked them at around 275, give or take.

Les </div></BLOCKQUOTE>

I would say then that it might have improved a bit if left in foil wrapped in towels in a cooler until it dropped to about 160. I think it would have helped. My reasoning is that this would have allowed the rendering process to run longer without continuing to raise internal temps. I believe rendering continues as long as the internal temps are above 140 deg? Others here will keep me honest
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