Author Topic: 2 Butts today  (Read 11861 times)

BedouinBob

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Re: 2 Butts today
« Reply #30 on: October 04, 2015, 11:36:09 AM »
Great, Greg!  I bet we're on to something big, that will possibly rock the foundation of pork butt temp traditional thinking!  OK, I may be over-dramatizing a bit... ::)   The great part about wrapping it up at 190 is it saves a LOT of time!  Amazing how long that last 10 degrees takes sometimes!

It's never over dramatization when there are pork butts involved...  ;)  ;)
Bob - Colorado Springs
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DivotMaker

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Re: 2 Butts today
« Reply #31 on: October 04, 2015, 04:00:04 PM »
Great, Greg!  I bet we're on to something big, that will possibly rock the foundation of pork butt temp traditional thinking!  OK, I may be over-dramatizing a bit... ::)   The great part about wrapping it up at 190 is it saves a LOT of time!  Amazing how long that last 10 degrees takes sometimes!

It's never over dramatization when there are pork butts involved...  ;) ;)

Thanks Bob!  You're right, Sir!! ;D
Tony from NW Arkansas
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mizzoufan

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Re: 2 Butts today
« Reply #32 on: October 05, 2015, 09:12:44 AM »
I have also been pulling around the 190-192 area and wrapping in a cooler for at least 2 hours.  It mostly started because I got impatient after 190 because it climbs so slow (too close to our max of 250?), but it turned out better than the few I let go till 200 before wrapping and resting.
Steven from KCMO

SconnieQ

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Re: 2 Butts today
« Reply #33 on: October 07, 2015, 04:13:32 AM »
Interesting. I've always felt 200 was best for butt. I'll have to give 190 a try.
Kari from Madison WI "77 Square Miles Surrounded by Reality"
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DivotMaker

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Re: 2 Butts today
« Reply #34 on: October 07, 2015, 08:40:42 PM »
You'll like it, Kari!  Especially a brined butt.  Low 190s is great.
Tony from NW Arkansas
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elkins20

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Re: 2 Butts today
« Reply #35 on: October 10, 2015, 12:48:20 AM »
Hey Kari, I pull mine at 195, then wrap in HD foil and into the cooler for 2 hrs. Good luck with yours.
Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

SuperDave

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Re: 2 Butts today
« Reply #36 on: October 10, 2015, 02:01:17 PM »
It's amazing how different the temps are when probing different parts of the butt.  I pulled one this morning at 193 and started testing other areas.  I had one spot as high as 198.
Model 4, Harrisville, Utah

elkins20

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Re: 2 Butts today
« Reply #37 on: October 11, 2015, 12:10:53 PM »
I have noticed this also Dave, as I normally will use the pocket therm. and stick the meat in 3 or 4 locations just to make sure it is done thru out. Or has the internal temp. I am looking for.
Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

SconnieQ

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Re: 2 Butts today
« Reply #38 on: October 11, 2015, 03:39:16 PM »
You should go by the lowest temp. Higher temps can be caused by temping in fat, near the bone, or near surface.
Kari from Madison WI "77 Square Miles Surrounded by Reality"
Singing the praises of small and simple. SI Model #1 with "Libby the dog" poultry skin eating accessory.
Weber Smokey Mountain (are we still friends?), Weber Kettle Grill (stop complaining WSM, I still have a chance)
Anova WiFi Sous Vide

DivotMaker

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Re: 2 Butts today
« Reply #39 on: October 11, 2015, 08:36:08 PM »
It's amazing how different the temps are when probing different parts of the butt.  I pulled one this morning at 193 and started testing other areas.  I had one spot as high as 198.

I just use one probe, center-mass, not touching the bone.  Simple, and always works.
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!