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Old 09-25-2013, 03:45 AM   #1
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Default Pork butt issue not all that tender

So I've done two pork butts. They all seem a little tougher than I expected. It shredded for the most part but then it got to a point where it was more solid. I don't know if I'm being clear but I just recently bought my smoker. I followed threads and kept the temps right on an pulled the butts off at the right temps. I don't know what I'm doing wrong.

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Old 09-25-2013, 05:16 AM   #2
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So I've done two pork butts. They all seem a little tougher than I expected. It shredded for the most part but then it got to a point where it was more solid. I don't know if I'm being clear but I just recently bought my smoker. I followed threads and kept the temps right on an pulled the butts off at the right temps. I don't know what I'm doing wrong.

What were the temps?
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Old 09-25-2013, 05:28 AM   #3
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Easy question: did the bones pull out with no effort? Did you use a water pan?, and what were the temps you used?

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Old 09-25-2013, 05:56 AM   #4
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Im not going to read through 130 page but I promise this is a fail-proof way to make some amazing pulled pork


go to about 15:37 in the video. I always cut into softball size pieces, do a strong dry rub and smoke about 215 for 3-4 hours and then put it in trays like this guy does. Seal the pan up real good with plastic wrap and foil and I usually though it in the oven on low for a few more. I use a ratio of about 3 beers (your choice) to one empty beer bottle full of water for 2 butts. It always is so moist and never had a complaint!!
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Old 09-25-2013, 07:33 PM   #5
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How long did you cook, and what size butt?

Temp doesn't always mean "tender". It means "done" in terms of meat temp. Depending on the thickness and size of the butts, you'll find that if you didn't cook long enough to render it down, that onces you get to the bottom middle, you will get a spot that is pretty tough, and doesn't pull.

You can cook them, and then rest them in a foil/towel/cooler combo, and it'll help. Or you can just go full crutch mode if you HAVE to have it that evening for dinner. Put it in a foil pan, add a little apple juice, and foil the butt up and put it back on your smoker/grill/etc at 250* and let it go for a couple of hours. You'll end up steaming it essentially and it'll help you make it more tender, but at the cost of the wonderful bark on the outside, and sometimes you can make the meat a bit mushy.

I've found that a 5-7 pound butt needs no less than 10 hours at 215 or so. 12 hours is ideal, and if you don't have much time, find the shortest butt possible, as that will help you overcome the stall as well I've found.

The bones should literally be about spit out from the meat when it's done. You should be able to but a BBQ glove on, pull the bone out with one hand, and smash the butt in a pan, and it come apart in strands. Pick out what larger clumps of fat remain, and you won't have much left but juicy buttery meat.

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Old 09-25-2013, 11:37 PM   #6
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The butt needs to get to 195F at the deepest point before it will break down.

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Old 09-26-2013, 12:15 AM   #7
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The butt needs to get to 195F at the deepest point before it will break down.
+1

I smoke at 225 degrees and can expect around 1.5 hours per pound of meat. Cook to the temp not the time. When you hit the 190-195 range, pull it and let it rest for at least 30 mins to 1 hour. Good luck on the next one.
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Old 09-26-2013, 01:57 AM   #8
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Used a water pan, cooked at 250 and it came out pretty easy and was clean

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Old 09-26-2013, 01:58 AM   #9
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It was around 4 lbs I believe it was about 9 hours

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Old 09-26-2013, 02:01 AM   #10
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Cooked it at 250 I believe. I have a thermapen and used that to get a reading of 195

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