Pork butt help


 
M

Matt in Columbus

New member
My first few boston butts have been disappointing. The WSM hummed between 230 and 250 degrees, and the pork reached an internal temp of 193 degrees after about 8 hours. I foiled it and kept it in a cooler for an hour. I then unwrapped it and began pulling. The money muscle (where I had the thermometer) was nice and moist but the rest was tough and chewy. The bone would not pull out.

Suggestions? Thanks.
 
Matt,it's simple. You need to let it cook more. When it's done,it's tender and not at a certain tempurature. Use the point of your thermometer as a gauge. If it slides in like butter,it's done. Then,you will be able to pull then bone out and shred away! Keep trying man!
 
As Phil wrote, cook longer. Only use temp as a guide, go by feel. Give that bone a tug and if the meat comes off her she's done. Also, sticking a fork in her and twisting works too. If you're going to go by temp temp in multiple locations too.
 
You can also get different temps readings from different muscles in the butt.

Typically, I cook butts in around 12 hours, but at a bit higher temps than 230.

Your butts weren't done.....
 
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