HH PP, 3 good, tossed one


 
Michael G. (Canada Mike)

Michael G. (Canada Mike)

TVWBB All-Star
I'm hoping for some high powered input here.

So I did four butts today, 32 lbs, and they basically came out great. But one of them, when i was tearing it, seemed tough. After they rest, I tear them apart and then wait before I pull them. Tonight the US State of the Union came on, so I watched that, then went to pull.

When I broke them up I noticed that one, from the bottom rack, seemed tougher than the others. When I pulled that one it was definitely different, and it took much more work to shred. I decided that I wouldn't take it to the event I was cooking for, and tossed it.

My question is, was it the meat, or might there be some other factor? Has this happened to anyone else?

Here's the log;

PP January 24, 2012 32 lbs @$2.20
Began at 10:30 HH 1 ½ bags K, maple and some hickory
10:30 200/45 meat on
12:30 295/85
1:30 293/122
2:30 280/140 added charcoal
3:30 284/160
6:30 305/192

The flavour on the other three was amazing.

Thanks,
Michael
 
i have no idea why you would toss it. it could of been overcooked or under cooked. either way it would still be edible. many places chop their butts/pig and this could have been done in this case.
 
Agree with George. I think its undercooked. I have chopped many a butt when faced with time constraints, they turned out fine. Looks like you got a stubborn butt. Just out of curiosity, why 4 butts on a Tuesdsy?
 
I agree with being undercooked. On reflection, one was larger than the others. Lesson: check all butts independently.

I have my granddaughter's Science Fair this Thursday, and i spend all day Thursday on campus, so had cook in advance. It's a fundraiser thing, and I always sell out.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">seemed tougher than the others. When I pulled that one it was definitely different, and it took much more work </div></BLOCKQUOTE>
Undercooked, without question. It just needed more time.

Again, internal temps are immaterial. The butt(s) will tell you when it is done by how it feels.
 
You didn't mention it, but if you couldn't slide the bone out of the meat effortlessly, then it was undercooked. Every piece of meat is different, and I agree with Kevin, internal temps and time per pound is just a guide to be used.
 
I agree with the others.

In my opinion those temps are not high heat for me. I cook my butts at 260-280°, with a lot cooking on the higher range, and never get close to 1 hr / lb.

It seems odd to me it was on the bottom, although I don't use water so my bottom rack cooks hotter.
 
I agree with the undercooked diagnosis. I did poke the one on top few times and there was no resistance at all. Came out great. Next time I poke 'em all! (I do just use temp as a guide, not the be-all.)
 
Mike -

some will tell you to rotate your cooks to help them cook evenly. I won't do this from top to bottom racks or vice versa, but I will rotate butts on their respective grates to help cook evenly. This seems to help butts not get too done on the side closest to the edge of the rack. I usually only rotate when smoking multiple butts on my WSM or on the kettle if only doing one or two.

Like Josh, I don't use water in my pan so my bottom rack is always hotter than the top.
 
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