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Old 01-30-2012, 05:59 PM   #1
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Default Pulled Pork Trouble

Did a couple pork butts last weekend on my UDS. The things took a long time (about 17 hours at 225 deg). They seemed to hit a second plateau at 180 deg. I went to move one and I could tell it was too done; way too loose. I ended up pulling them off the smoker and they were overcooked and and mushy. What happened? I think I trust my thermometers. I usually cook to 195.


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Old 01-30-2012, 06:03 PM   #2
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Well if they really had turned to mush then it was either an off termometer or you took the temp wrong. If you hit a bone or right around a bone it could have given a bad reading. More than likely the thermo is wrong though.

Did you foil it at any point?

That said, with butts don't cook to temp, cook to feel. When a skewer goes into it with pretty much no resistence it is time to pull it off.


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Old 01-30-2012, 06:08 PM   #3
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No foil. I can check my thermos. I had one thermocouple in each butt and tried a second thermocouple readout when I started suspecting trouble. Maybe bad probe location though. I thought that would mostly cause and a false high reading though.
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Old 01-30-2012, 06:26 PM   #4
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No foil. I can check my thermos. I had one thermocouple in each butt and tried a second thermocouple readout when I started suspecting trouble. Maybe bad probe location though. I thought that would mostly cause and a false high reading though.
It is possible too that everything was right but it was just a weird butt. I have had some that were done and bordering on mush well below what temp it would normally be.
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Old 02-01-2012, 06:25 PM   #5
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Is 17-18hrs too long? I thought it would be done earlier. Every one is different tough...
Next time I'll check my thermos and cook to temp & feel instead of just temp.
Thanks, Jeff
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Old 02-01-2012, 11:19 PM   #6
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Quote:
Originally Posted by RDWHAHB
Is 17-18hrs too long? I thought it would be done earlier. Every one is different tough...
Next time I'll check my thermos and cook to temp & feel instead of just temp.
Thanks, Jeff
I try to cook my butts at around 225-250....usually takes about an hour to an hour fifteen. Sometime there's a plateau and I'll wrap it in foul to help it along but I've never had a 7lb butt take more than 9 hrs.
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Old 02-01-2012, 11:31 PM   #7
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Originally Posted by RDWHAHB View Post
Is 17-18hrs too long? I thought it would be done earlier. Every one is different tough...
Next time I'll check my thermos and cook to temp & feel instead of just temp.
Thanks, Jeff
It isn't normal but it isn't unheard of either. Depends on the size. An average size full one is normally around 8lbs. I always plan on at least 14 hours for them and I have seen some go much longer than that. It all depends on how much fat and connective tissue there is in it.

I have had some huge ones that were I think ~12lbs that took well over 24 hours.
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Old 02-01-2012, 11:40 PM   #8
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I try to cook my butts at around 225-250....usually takes about an hour to an hour fifteen per pound. Sometime there's a plateau and I'll wrap it in foul to help it along but I've never had a 7lb butt take more than 9 hrs.
Fixed that.

I get about an hour per pound at 250F. I do cook to temp, butts get cooked to 190F. I'm sure that I've never gone over 10 hours, even when doing 2.
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Old 02-02-2012, 12:53 AM   #9
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Quote:
Originally Posted by passedpawn

Fixed that.

I get about an hour per pound at 250F. I do cook to temp, butts get cooked to 190F. I'm sure that I've never gone over 10 hours, even when doing 2.
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Old 02-11-2012, 03:01 AM   #10
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I always re-probe my meat two or three times during a cook. I also focus the temp near the money muscle.


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