anyone there...pork almost done?


 
Dan H.

Dan H.

TVWBB Pro
the pork i posted about earlier is if I remember right called a somethin... "blade butt" but I know its shoulder about almost 9 lbs. and i'm wondering if my last one was dry because overcooked. only because as of right now intern. temp is 170 and it's feeling (w/ a fork slight twist and just tinkerin w/ it) and lookin grand like somethin you would see on television, but i'm following in my head some instruction I heard somewhere 190-200 may be better.. any suggestions and maybe new methods to follow would be appreciated as far as when its done "just right" tender and juicy as possible. thanks
 
Often times they stall in the 170 range. At least that's what I've found. I have discovered that foiling at 165-170 pushes the meat right through the stall.

The first butts I did I didn't foil, & none of them reached 190 internal. They all stalled around 175 even after being on well past the 2hr. per pound theory... But as most say, it's done when it's done, and if you can twist the meat with a fork and it's been cookin' for an appropriate amount of time I'd say she's done regardless of internal temp. Many guys on this site don't even bother temping & just go on time/feel. I'm not there yet.
 
you know.. it really did stall i've realized in the past hour. So well as of right now my ribs w/ it have pry 30 minutes to go and maybe i'll yank it then cause it still looks like a beauty and i hate to dry it out. pork is fully cooked at 170 so I guess after this time i'll know what to expect. Like I said the cut had a strange name, I bought in a hurry and I don't hardly remember what its called, but i'ts a pretty big shoulder cut. I guess it's done when its done like you said.. lookin like another half hour or so.. or maybe you would foil?
 
Depends on how long you've had it on for, & how much the shoulder weighs.

I'd say if you're past the 2hr/lb mark, it's still sitting in the 170's while you can easily turn a fork inside the meat, than it's done.
 
Ijust got done doing the Mr Brown recipe with a 6 pound butt and it took 13 hours. The temp never would go above 179, so I took it off figuring with that length of time it should be done. I did let the temp go up to 170 for about 10 minutes thinking that would kick up the internal temp of the butt, however it would not budge.
It was done and it tasted good and was not dried out at all. I did baste it every hour after the 6 hour mark so that probally helped keep it moist.
I would do this receipe again, and the family thought it was pretty good, so that's the main thing.
 
Pretty much to a T the experiences I had before I started foiling at 170. I could never get them into the 180's. In the end, the only thing that matters is the product.
 
I've never had to foil a butt.

I put on two 9 lb butts yesterday a 3 pm, and took them off at 8 am this morning.

Temps never got above 250 lid (as far as I know) and temps were at 235 lid at 7 am this morning .

Internal temps inside the butts were about 190 at 8 am when I pulled them off.

I would check your therms for accuracy.

It doesn't sound like your butts were quite finished. Getting them to 180 plus just takes time and appropriate temps.

Many times I'll ramp up temps (275-300+)in the wsm if the butts are going too slow for what I have planned. Today it wasn't necessary as the butts were for other people.

I'll cook butts from anywhere from 12 hours to 16-18 hours depending on my time requirements.
 
ok well... heres what happened just made a big bbq dinner. pork reached 178 intern. temp when I pulled it off. As far as my pork experience It seemed very tender, and pulled very easy. As far as I know this is good, far better than my last. BUT...
My last pork was very dry (like my second or third attemp, pry my fault cant remember) but had exelent bbq flavor, and I mean just pork solo.. or by itself no sauce. I did toss them w/ homemade vinigar based later but just good "BBQ" smoked taste.. real good.
Much to my surprise and dissapointed was I w/ this one tonight... all 8 pds. When I first read that sodium treated and water and bla bla whatever pork could possibly taste like ham I'm not gonna lie, I thought "how bad could it be, please" but this tonight had basicly no "bbq" or smoked taste that stood out, i felt was overpowered by Christmas ham taste. Honestly as far as I know maybe theres always a hint of that I don't know. I'de like you all to tell me maybe. If you could describe more what yours all taste like maybe 80% bbq and 20% hammy... or no ham or what, but mine was god honestly like Christmas or Thanksgiving dinner tonight... strange. I'm assuming you all could confirm (hopefully) that maybe it was the sodium or whatever. Also I read in my last question was to prepare rub right before cooking might help as to control this, also to go easy on the salt.... well, I had read that and it was already rubbed and sitting in the fridge. (and for about 7 hours after that while I slept) I'm sure that didn't help... OR maybe I dont even know what I'm talkin about I'm still tryin to get over it, lol. type what you will would love and could use the help. thanks
 
also whats everyones fav. pork cut.. lets say for just simple pulled pork sandwiches for like a b-day party or something to keep simple but good.... and why.
 
Dan H, Sorry to say, but it sounds like you bought enhanced meat. The way you describe it is how it tastes to me, HAMMY. I hate enhanced meat.
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What happens is it sits in a salt solution in a Cryo Vac pack and cures away till you buy it. Well you can't undo a cure by not adding salt to your rub, what's done is done.
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While many here will tell you they don't find enhanced meat to be Hammy, I'm here to tell you that my taste buds are different than theirs and I find it nasty. Of course this is JMO.
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The only cut of pork I buy for pulled pork is Pork Butt/Boston Butt, un enhanced of course.
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I agree 100% with Brian S
For me Hammy is a sure sign of enhanced meat… bleh..I avoid it at all costs even if it means I cook something else. Not everyone agrees I’m sure.

I have to wonder what market the meat packers are going for when they “enhance” the meat. I hope it’s not bbq.

Like I read in some ones signature “meat should not have an ingredient list “
Something to that tune.

Oh I forgot to add. My butts never taste like ham at all. It seems the salt in your meat and rub cured the meat a little. I think if you look for meat that is not enhanced it will make all the difference. I also take my butts past 190. Usually between 195 and 205


Butts for me are the easiest most basic to cook. As far as favorite, I don’t know but it definitely comes from a pig.
 
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