anatomy and details on pork butt

[92xj]

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.

No way would the internal temperature increase from 150 degrees to 190 degrees AFTER being pulled off the smoker/cooker/pit.

[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.

No way would the internal temperature increase from 150 degrees to 190 degrees AFTER being pulled off the smoker/cooker/pit.

Respectively disagree.  Wrap in foil to keep from drying out and watch the temp continue to rise.

[dscubame]

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 

Inmy opinion that is backwards. More time dries it out not temp. 

One aspect that is fun with the hobby of true bbq is there are so many techniques and methods with few of them wrong.  It is the opinionated "my way is the right way" machoism that gets in the way of a real good dialogue on the topic.

[bucklucky]

Its the end product that matters no matter how you get there . Im sure I will learn my own way of doing it also but it is nice to get different opinions on the how too part!! Its all good . Trial and error.

[92xj]

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.

No way would the internal temperature increase from 150 degrees to 190 degrees AFTER being pulled off the smoker/cooker/pit.

Respectively disagree.  Wrap in foil to keep from drying out and watch the temp continue to rise.

If you've personally experienced a 40 degree rise in temperature after bring pulled off a heat source I am amazed. 
I pull my butts, wrap them in foil, wrap them in towels and then place in a cooler for hours and have seen an increase of 10-15, but never anything more.  If 40 degree increase can happen, that's amazing. 

[dscubame]

Honestly cannot say I paid attention to such a increase in temp.  My numbers were more illustration for the benefit of KC meaning he took the meat off the smoker before his desired end temperature.  I agree a 40 degree upswing is more than likely really pushing it and not likely.

[92xj]

Its the end product that matters no matter how you get there . Im sure I will learn my own way of doing it also but it is nice to get different opinions on the how too part!! Its all good . Trial and error.

You are absolutely correct.  There are a hundred ways to skin a cat.
But receiving false information while starting your new pork cooking is not the best way to start.
A 190 degree pork butt will not be dry if done correctly.  Period.

I'm sure whatever you do will come out great and something you will enjoy. 

[dscubame]

I 2nd that a 190 degree butt is the ideal temp.   

[92xj]

Honestly cannot say I paid attention to such a increase in temp.  My numbers were more illustration for the benefit of KC meaning he took the meat off the smoker before his desired end temperature.  I agree a 40 degree upswing is more than likely really pushing it and not likely.

I took it as KC was pulling his butt off whatever cooking device, a grill I believe he said, and letting it rest and increase temp to 155-160, then pulling and eating at the temperature of 155-160.
  

[92xj]

Anyhow, doesn't really matter.  folks will do things their way, I will do mine my way.  Bucklucky, you do them YOUR way.  NO ONE here is the best at this stuff, not even the ones who act like it. Have fun and experiment.

[92xj]

Not trying to be a jerk but YOU should read closer and pay attention.  I was talking about an internal temperature of 190 degrees.  An internal temperature of a pork butt is NOT over cooked and is not like cardboard, if you complete the task the correct way. 

A cold rinse on a smoked butt, I've never heard of, have never tried and never will.  Pepper sticks, a different story. 

[sirmissalot]

 

[PlateauNDN]

Man that was a waste of a page on such a good thread.....

[92xj]

Sorry for my "waste"
I'm just confused on why someone would post a link as advice (the first post of the thread) and then disagree with what the link says.

PM a moderator and whine to them and have them clean up ther thread (delete all my post). 
I was just voicing an opinion and questioning other opinions.  Figured that was the norm around these parts. 

[PlateauNDN]

   whine??? I could care less, I wasn't the one arguing back and forth about how to smoke somw meat. Everybody has their own methods and I was voicing my opinion as well.