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Old 01-14-2011, 08:18 PM   #21
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Quote:
Originally Posted by cheezydemon3 View Post
Dough in at 203f and I will come kill you if the typhoon doesn't.
i store my grain at -200 F, so douging in at 203 gives me my rest temp....

tee hee!

 
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Old 01-14-2011, 08:44 PM   #22
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I stand corrected.

 
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Old 01-20-2011, 04:52 AM   #23
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Originally Posted by cheezydemon3 View Post
If making BBQ, then yes, it is measured in hours. You go past "just cooked" into the realm of still delicious, but falling off the bone.
Being a Pro BBQ'er I disagree. Everything is cooked to temperature except ribs in the world of competition BBQ. Ribs are done by sight and feel. Since falling of the bone ribs are marked down in score we make sure that the meat has pulled back from the bone about 1/4" and if we grab the rack by one end the rack should bend 90* without meat separating from any bones. In competition, we are looking for a bite that easily separates from the bone without taking any other meat with it. That is the test for perfect doneness. Falling off the bone is considered overcooked and the scores are marked down.
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Old 01-21-2011, 02:47 PM   #24
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Being a Pro BBQ'er I disagree. Everything is cooked to temperature except ribs in the world of competition BBQ. Ribs are done by sight and feel. Since falling of the bone ribs are marked down in score we make sure that the meat has pulled back from the bone about 1/4" and if we grab the rack by one end the rack should bend 90* without meat separating from any bones. In competition, we are looking for a bite that easily separates from the bone without taking any other meat with it. That is the test for perfect doneness. Falling off the bone is considered overcooked and the scores are marked down.
Agreed that ribs are a different animal. Thanks for your pro input!

What temp is a pork butt cooked to for pulled bbq?

When I say "pork" I am referring to a loin or chops, admittedly, almost a different animal from the shoulder.

When I grill, smoke, or bake a whole loin, my digital thermometer is in it, and when it is perfect, it is still ever so slightly pink.

When I smoke a butt, I smoke it low for 4 hours or so, and then oven or crock pot until falling apart. (with 3 kids, I can't babysit the butt for 12 hours)

 
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Old 01-21-2011, 03:46 PM   #25
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Originally Posted by cheezydemon3 View Post
What temp is a pork butt cooked to for pulled bbq?
I am going to pull a revvy.


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Originally Posted by dataz722 View Post
Also, with bbq it really isn't temp as much as it is feel too. Some butts for example will be done at 185-190 while some others need close to 205.
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Old 01-21-2011, 04:28 PM   #26
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Thank you lt DATA!!

A little emberrassing since I started this mess of a thread, but it is now in zombie state...

meaning: It died some time ago, but has been reanimated for some reason and I had failed to re-read all of it to refresh my memory.

Thanks for your star trek like memory, that will be all.

 
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Old 01-21-2011, 04:34 PM   #27
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Thank you lt DATA!!
No, thank you! My first time being able to "do a revvy"




Seriously though, it has gotten to the point that if all the butts I am cooking at the roughly the same size I will only stick a thermo in one of them. That is enough to let me know roughly when I need to start checking them and it is rare that they are all ready at the same time.
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Old 01-22-2011, 01:44 AM   #28
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Is that sanctioned by the captain?

The day I cook more than 1 butt at a time will be a great day indeed.

My kids will eat ribs, but no pulled bbq. If I am showing off for a crowd, I do ribs.


I wonder though.........some need 205, but some 195....??????????

Doesn't that suggest that time, not temp is the factor?

Fast cook any pork to 205 and it will be rubber.

I am skeptical.

 
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Old 01-22-2011, 02:25 PM   #29
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Quote:
Originally Posted by cheezydemon3 View Post
Is that sanctioned by the captain?

The day I cook more than 1 butt at a time will be a great day indeed.

My kids will eat ribs, but no pulled bbq. If I am showing off for a crowd, I do ribs.


I wonder though.........some need 205, but some 195....??????????

Doesn't that suggest that time, not temp is the factor?

Fast cook any pork to 205 and it will be rubber.

I am skeptical.

It as to do with the amount of each of the different connective tissues in each inndividual butt. If you cook it at 350-400 degrees and take it that high it won't be rubber, it will be charcoal. But do it at 225-250 over the course of 12-18 hours and it is pure bliss. You don't cook them by time or temp, you do it by feel. Similar to the way that you should cook a steak.

When you are able to take something, I use a bamboo skewer, and poke it into the butt and it just goes in like warm butter then you know it is done. Every butt is different though as far as the temp at which this happens.

If you cook all of your butts to 185 or 195 or whatever, it isn't going to be ruined or terrible, just not as good and tender and juicy as it could be.





Starting with the next time I make some butts I won't make anything less than a case which is usually 6 or 7 butts. It is a lot of time and effort to make pulled pork. The thing is though it doesn't take too much more time or effort to make 70 pounds than it does to make 8 pounds. The stuff also freezes phenominally well.
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Old 01-22-2011, 04:40 PM   #30
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If you don't want to use a thermometer when smoking a port butt get a bone-in butt. Cook it until the bone turns easily and it can slide out of the butt real easy. At that point it is done.
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