G
Guest
Guest
I cooked a 4.5 lb pork butt this weekend and it came out mushy. My cooking temp at the dome was a constant 250*. I cooked it until the polder read 190* and took it out and wrapped it in plastic and foil and put in a cooler for about 2 hours. When I was ready to slice it up I took it out and let it sit for 15 minutes. I could barely slice it without it falling apart and the texture was real mushy. I cooked it on the lower grate with the water pan full the whole time. Total cooking time was 6 hours. Anybody got any idea as to why this turned out so mushy? I bought the meat at the same place I have been buying my other butts and they have turned out much better than this one.