Doh! Follow up


 

Phil Perrin

TVWBB Hall of Fame
Well,the "enhanced" butt I cooked yesterday is gone. I put it on yesterday at 6 AM,yanked it at 6 PM. Temps steady at 225-250* all day,meat temp 190. That thing wouldn't pull. It rested for 45 minutes in foil,but it just wouldn't pull. I wound up slicing it. Everyone said they enjoyed it,but I was really disappointed. The texture wasn't right,and it just wasn't up to my standards. You can bet your bippies,I will be checking labels VERY closely from now on.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin:
Well,the "enhanced" butt I cooked yesterday is gone. I put it on yesterday at 6 AM,yanked it at 6 PM. Temps steady at 225-250* all day,meat temp 190. That thing wouldn't pull. It rested for 45 minutes in foil,but it just wouldn't pull. I wound up slicing it. Everyone said they enjoyed it,but I was really disappointed. The texture wasn't right,and it just wasn't up to my standards. You can bet your bippies,I will be checking labels VERY closely from now on. </div></BLOCKQUOTE>

Phil, also go by the feel of your meat probe going into the meat, versus just by temps. 190º is usually pullable for me, but not always, so you gotta go by how the probe goes in and out.

Nothing at all wrong with sliced pork, I love it!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin:
The texture wasn't right, </div></BLOCKQUOTE>
This is definitely caused by it being enhanced! It's almost a disgusting feel in your mouth, right?
 
I think we sometimes get so caught up in trying to cook the "Perfect" butt - smoky, pullable, great tasty crust and all that we sometimes forget that there are some wonderful restaurants out there that don't do their pork "pulled."

Mud Creek BBQ north of Scottsboro, Alabama comes to mind. I ate there with my dad when I was about 11 and the BBQ was "chunked" into about 1/2 - 3/4 inch "chunks" and served with a mustard sauce and at the time, I thought it the best thing I had ever eaten. I went back there about 25 years later and it was just as good.

I cooked pork for a tailgate this weekend and it rained all night Friday night when I was cooking so I ended up cooking in a GOSM gas powered smoker and the pork was not pullable when I had to leave for the game. I ended up "chopping" it for sandwiches and I was disappointed too because I knew it wasn't my best effort, and yet every shred of BBQ was eaten and I heard NO complaints.

I think that my next cook, I am going to set out at the beginning with the intention of slicing the pork. It shows off the bark and the smoke ring and makes for a great presentation of sliced pork with sauce drizzled over the layered slices!

Dang, I may have to head off to the Piggly Wiggly now!!!!

Pat
 
I hear you guys. I was just disappointed. I know there are many different variables. Like I said,just not up to my standards. But like I've said many times,learn from your mistakes. Luckily,we were able to eat these. I'm okay,and it WILL get better.
 
if i want sliced pork i cook to 190-195. if i want pulled then i cook to at least 200-210. around 200 test for softness with a probe or use a fork and see if it will shred.
 
Personally I think you should have got that enhance butt to pull. I believe it may have been undercooked. But I'm guessing. It's still the same cut of meat, the time in the solution should have just made it saltier.

I've cooked enhanced butts, didin't like them but they cooked the same. Didn't like them because they tasted too hammy (too much salt or time in brine, etc). They pulled OK though.

JMHO
 

 

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