Butt fat

[Michael G. (Canada Mike)]

So, first, happy independence day from the northern colony everyone. Now, last Wednesday I made 4 butts - came out great. The two that were on the upper rack had more fat than the lower two. I took all off when the top butt read 185.

Does the presence of more of that goopy soft fat mean it could have cooked longer, or was it just coincidence? Or what?

Thanks,
Michael

 

[Bryan S]

Hard too say but 185º is low for pulled pork. I go by the bone wiggle to determine when they are done and not internal temp. When you can move the bone freely and it feels like you can pull it right out, the butts are done.

 

[B. Kaylor]

Michael, do you trim the fat cap at all? I feel that there is enough fat inside of the butts, and I trim as much of the cap that I can. Fat is flavor, but too much fat I just don't want.

Did they pull easily? Like Bryon, usually 185* is too low, but the true test is the tenderness probe test (TPT!). Did you probe?

 

[Michael G. (Canada Mike)]

I usually get bone out, so the bone test can't work. I didn't realise that 185 was low, but it di go for 18 hours. It pulls very easily, and by all reports it's the best most people have ever tasted. But next time I'll try longer. What temp is recommended?

Cheers,
Michael

 

[Dave K]

I go to an internal of 195-200

 

[Wayne Truelove]

200 to 205 here.....double wrap in HD foil...place in cooler from 2 to 4 hours.