Pork Butt and internal temp


 
S

Steven Simpkins

TVWBB Member
I cooked a pork butt took off at 165 and foiled and back on until 195 then took off and sliced. The butt was well done. I was at a barbecue place and the sliced pork was about medium. If I wanted my pork to be medium at what degree would I take it off and would it be just as juicy as if I left it on until the internal temperature was 195.

Thaks Bones
 
Originally posted by Steven Simpkins:
I cooked a pork butt took off at 165 and foiled and back on until 195 then took off and sliced. The butt was well done. I was at a barbecue place and the sliced pork was about medium. If I wanted my pork to be medium at what degree would I take it off and would it be just as juicy as if I left it on until the internal temperature was 195.

Thaks Bones
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Pull it off around 165º-170º for slicing
 
Is the main reason that a pork butt is cooked to 195 to 200 degrees it is to be pulled? Will the pork butt be as juicy pulled at 170 as it would if it was left on until 190?

Thanks Bones
 
Steve, a pork butt cooked to only 'medium' is going to be fairly tough and inedible. There's too much connective tissue in this cut of meat.

If you're looking for a cut to take to medium and slice, try a loin and take it to 150.
 
Originally posted by Steven Simpkins:
Is the main reason that a pork butt is cooked to 195 to 200 degrees it is to be pulled? Will the pork butt be as juicy pulled at 170 as it would if it was left on until 190?

Thanks Bones
Click to expand...

Yes and Yes.



Originally posted by Dave from Denver:
Steve, a pork butt cooked to only 'medium' is going to be fairly tough and inedible. There's too much connective tissue in this cut of meat.
If you're looking for a cut to take to medium and slice, try a loin and take it to 150.
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Sorry, but I have to disagree Steve. If you cook a pork shoulder to 165º-170º and slice it thin as you would for pit beef it will be more than tender. If you cut either a pork shoulder or a top round beef roast into thick slices, they will be like chewing on a piece of your shoe. However, if you slice either of them thinly, they will both be very tender.

YES, a loin is a great choice for sliced pork, but a shoulder will work too.
 
Originally posted by Dave from Denver:
Thanks larry, I suppose I was envisioning a thick slice. I will defer to your knowledge on this subject...
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Dave, yeah thickly sliced would be tough. Here's an example of some Country Style ribs that were cut from a boston butt. These were grilled and pulled off between 165º-170º. Notice, how thin I sliced them on my plate. These, were like butter.
 
The butt was well done. I was at a barbecue place and the sliced pork was about medium.
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Rare, medium, well are subjective terms and do not have specific temperatures that correlate to them. With beef, these terms are associated with appearance; more pink/red or less. Meat cooked to 140 or higher is safe to consume. Depending on the meat it may not be tender. Pork cooked higher than 155-160 will start to dry out and become less tender (like a loin). For slicing, I agree with Larry; slice the butt thin; but you could safely pull it at 155 or 160. A large piece of meat like a butt will continue to cook after pulling and the temp will rise approximately 5*-10*.

Paul
 
Yes. Absolutely: against the grain.

Many competitors put sliced as well as pulled pork in their turn-in boxes. Often the sliced is cut thick, and to be tender, was taken to a higher internal than what Larry is referring to.

I prefer thin slices for sliced Q'd pork and so pull relatively early. Makes great sandwiches.
 
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