BONE IN BUTTS-TEMP QUESTION


 
S

Sal Fontana

TVWBB Member
HEY ALL,

AFTER COOKING BUTTS FOR A COUPLE OF YEARS NOW, I JUST CAN'T GET THEM ABOVE 185-190. FOR INSTANCE, I COOKED 2 OF THEM LAST NIGHT FOR 16-17 HOURS AT A STEADY 230-260 WITHOUT OPENING THE LIT ONCE. THEY LOOKED GREAT AND WERE AT 175-185.

ANY ADVICE?

A SAFE AND HAPPY 4TH OF JULY TO EVERYONE.
 
I would either bump up your temp between 275-300 or foil and throw in the oven. At the current temp/doneness, it's as smokey as it's going to get.
 
Foiling works great, just had some of your mop in the foil and turn the oven on 250 or so. Just don't over do it in the oven after about an hour or so drop those Butts in a cooler and let it rest.
 
THANKS FELLAS!!

ONE MORE QUESTION- AFTER TASTING ONE OF THEM, I NOTICED IT TO BE A BIT TOO SALTY. I WILL USE LESS SALT IN THE RUB NEXT TIME, BUT DO YOU SUGGEST A WAY TO CALM THE SALTY TASTE FOR THIS COOKED MEAT? I WILL USE JACK DANIEL'S BBQ SAUCE WHEN READY TO SERVE THIS AFTERNOON.
 
Sal, do a check on threads here by K Kruger. His method, as well an many others here thanks to Kevin, is to salt the meat, allow it to set 5-10 minutes to pull some moisture from the meat, then rub it with a salt free rub. Just make your favorite rub minus the salt. You just use as much salt as you would if it was on your plate, with no salt added.

How tender were the butts after the 16-17 hour cook? Meat is done when it is tender. Try sticking a probe into the meat in several places, it should "slide" in like it is going into room temp butter. I pay little attention to meat temps anymore, I just check for "done". GOOD LUCK and I hope this helps.
 
Yeah I agree with you B. Kaylor, when I stick the probe in the meat I am looking for a certain feel. The probe should just slip right in.
 
I MADE THE RUB MYSELF WITH KOSHER SALT INCLUDED.

I WILL TRY K. KRUGER'S METHOD NEXT TIME. THANKS.

ALL IN ALL, THE MEAT IS DELICIOUS AFTER APPLYING THE BBQ SAUCE. IT CALMED THE SALTY FLAVOR.

THE MEAT IS TO TENDER AND JUICY, THE BONE SLID OUT WITH 2 FINGERS.

THIS COOK WILL MAKE FOR A GREAT 4TH.

THANKS ALL.
 
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