anatomy and details on pork butt

[Elkrunner]

tagging this one.  I'm going to be doing one next month.

[Blacklab]

Haven't done the mustard thing yet. Dry rub 24hrs pull out of frig for a hr re rub then in the smoker till 185 - 190. Wrap in foil stick in cooler cover with heavy towel for another hr or so. Then pull an 

[dscubame]

Shower with cold water and hang them at room temperature to start cooling

[dscubame]

You must not do a great deal of smoking.  A cold shower is common practice.

Also slow and low is incorrect.  You need to get the fat to a rendering state to produce the flavor needed for the meat.  Too low and too slow makes for bad eats.  I prefer to beef render (self basting) between 180 - 190, higher with swine. 

[DoubleJ]

You must not do a great deal of smoking.  A cold shower is common practice.

Also slow and low is incorrect.  You need to get the fat to a rendering state to produce the flavor needed for the meat.  Too low and too slow makes for bad eats.  I prefer to beef render (self basting) between 180 - 190, higher with swine. 

I have never heard of such a practice with smoked pork butt.  Sausages, yes.  BBQ no.  I can't even find anything on google about giving a pork butt a cold shower

[bucklucky]

Right on Kracker , I will give that a try !! Im hungry thinking about it !! Saturdays the day 

[92xj]

Pork at 190 is dry cardboard.

What in the world do you cook your pulled pork to?

[92xj]

Right on Kracker , I will give that a try !! Im hungry thinking about it !! Saturdays the day 

What is your goal of this cook?
Sliced pork, shredded, pulled, a pork steak, a raw chunk, etc...?

[jackmaster]

if you pull it at 185 190 then internally, which is already 30 degrees over cooked, by the time its stopped gaining heat its gonna be 50 degrees over cooked. I would suggest flip it at 150, pull it at 155/160, youll never eat a juicier butt 

. when i do a pork loin i do the same thing, except i marinade for 48 hours in a homeade marinade, but as soon as center temp hits 155 to 160 she is off the grill and getn cut.... SO JUICY......damn KC KRACKER, your making me wanna BBQ

[Kc_Kracker]

you should share, i need a good loin marinade 

[92xj]

Pork at 190 is dry cardboard.

What in the world do you cook your pulled pork to?

same temp, i just make it a 10-12 hr cook, time makes the tender not temp, more temp only dries it out 

You keep thinking that and boiling your butt 
Even the link you posted and referenced talks about temperatures for prok butt, that you dont agree with. 

[thurman]

Pork at 190 is dry cardboard.

What in the world do you cook your pulled pork to?

same temp, i just make it a 10-12 hr cook, time makes the tender not temp, more temp only dries it out 

You keep thinking that and boiling your butt 
Even the link you posted and referenced talks about temperatures for prok butt, that you dont agree with. 

 

I've never had a problem keeping my pork butts moist when smoking to 190. Last one I did was a 6 pounder and it to 15 hours to reach 190 with the smoker at 225 then pulled out wrapped in foil then towels and then put in ice chest to rest for 2 hours before pulling.

[jackmaster]

you should share, i need a good loin marinade 

will do... its a great sweet terriyaki kalbi type marinade, i will pm it to ya

[thurman]

From the link in the first post





Internal Meat Temperatures

In the book How To Cook Meat, authors Chris Schlesinger and John Willoughby say that tough cuts of meat must be "cooked through doneness to tenderness." In other words, you don't stop cooking a pork butt when it reaches the internal temperature we associate with tender cuts like pork loin or pork tenderloin. A pork butt is not edible if cooked to 140°F or even 170°F.

In order to be tender, a pork butt must be cooked to an internal temperature of 180-205°. The reason for this, according to McGee, is that the conversion of collagen to gelatin doesn't even begin until meat reaches an internal temperature of 140°F, and is most efficient as internal temps approach 212°F. "Low and slow" barbecuing at 225-250°F is ideal to facilitate this conversion, providing gentle heat over many hours, allowing the collagen to make its transition into gelatin. While some moisture will be driven out of the pork butt as it reaches these high internal temps, the gelatin makes up for it and keeps the meat moist.

For sliced pork, cook to 180-185°.
For pulled pork, cook to 190-205°.

[dscubame]

I assume KC is talking about pulling of the smoker at 150 internal or whatever he said and it continues to cook internally up to 190.  190 internal is an absolute for pulled pork.  No debate on that fact.