Pork butt temperature question

[Matthew Appler]

I have a question on measuring the temperature of a pork butt. Clearly there are many different temperatures that one can measure towards the end of a cook. Sometimes I even see as much as a 20 degree temperature differential in different areas of the butt. However, what do you use to declare it "done". Is it done when all temps are measuring at your finish temp or when MOST temps are at your finish temp? Typically, if I find most of my butt in the 195+ range, I pull it off even if I measure one or two spots in the 185 range. What do others do?

-Matt

 

[Larry Wolfe]

Matt,
I have never checked different spots on my butts or picnics. I put the ET-73 probe in the thickest part of the piece of meat I am cooking and when it hits my desired temp, I foil and let rest for at least an hour, preferably longer. Never had any problems with that method.

 

[Susan Z]

That's a great question, can't wait to hear what the experts say. I pull mine off when any part of it hits 200 or 205. (tho I poke it in a couple of places with an instant read to make sure there's not some part that's really far off.

If you have one with a bone in, and it passes the wiggle test (when you wiggle the bone, it seems like you could slide it right outa there), that's a great way to tell. Or you could pull at it lightly with a fork and see if it starts to break apart nicely. if it does, pull it off and tightly foil it and rest it in a cooler for an hour or two, and it won't give you any trouble at all.

 

[Jim Morgan]

I always check different parts of the meat for temps. It's true that you can vastly different temps. Most often I think it's cause of fat pockets or pieces of the meat that stick out and catch more of the rising heat.

The wiggle test is still an excellent way to go though. Now that I just ordered 5 more probes for my therms, I'll go back to having two probes in the meat at all times. This helps ensure that one probe isn't bad or that it's in a tricky spot.

 

[K Kruger]

With butt I only check in one place and pull in the low-mid 190s. Because I'm resting so long and the finish temp is higher I don't worry about it. When I'm grill-roasting other cuts that I pull at 150 I check in a couple other places.

 

[Jim Minion]

Check in thickest part of the butt, I use 195* for pulled but as was stated above, foiling and resting in a dry cooler allows the internal equalize throughout the butt. Same goes if I'm going to slice except I will pull at 175* internal, foil and rest.

Brisket I would temp in the flat, I look for 190*, foil and rest.
Jim

 

[Bruce Bissonnette]

With pork butts I have come to rely less on temps that I do the wiggle test. When the temp hits 195-200 I check the bone if it feels like it can slide right out AND the roast looks like it has collapsed down on itself then it is done.

You will probably have a hard time picking it up, and the temp will usually read anywhere from 195-205 in different pieces of the meat. No matter, wrap in foil and place in a cooler and the temp will rise another 5-10 degrees.