Cooked in the oven at 450 for 30 minutes, then turned down to 250 until hit 195 temp.
Should have kept it in 30-45 minutes longer to hit 200-205 maybe, but it has a nice flavor. The crust on the outside was pretty tough and I felt like most of it needed to be separated from the actual meat. I was surprised by how much bark formed.
Express_Training3869
Looks good
Top-Competition9263
When’s dinner?
WiWook
Need more coffee! Thought it said Bison Butt.
atduvall11
This looks pretty good! Check out these serious eats Boston butt recipe. It’s simply the best. It’s a couple days of brining but worth it.
pretenderist
Did you use a slow cooker, though?
Caffeinatedat8
I just made some yesterday too- but I cooked mine at 280F the whole time, basting with the juices a couple times and rotated which side was up a couple times (lost track of time, but I think it took about five hours – I stuck the temperature probe in and it was already at 205 so I took it out ) then added a little glaze (brown sugar in apple cider vinegar) and put under the broiler for like 7 minutes. This is my usual method and all the meat stays tender with just a whisper of crispy seasoned edges. Sounds like the top of yours probably got too dried out (still good I’m sure though under that too tough to eat part) – if you did not like having that tough part at the top, I would suggest cooking at a lower temp and maybe giving it a quick bit under the broiler at the end- keep a close eye on it as it can burn fast! Also putting foil over it for the 2nd half of cooking also helps to keep it from drying out. The Butt often has a fattier side that is supposed to be at the top so the fat runs down through the meat- sort of self basting- for the majority of the cooking time (I rotated mine because there wasn’t a significant amount of fat on any particular side, and I did not want it to dry out). I’ve only had a really significant crust when using pork shoulder, where the skin becomes the crust- and that’s a different thing. I greatly prefer the port butt to shoulder, so to be clear, not suggesting otherwise. I hope you enjoyed it!
Sure_Comfort_7031
First rule: Always cook to temp, not time.
Second rule: Ignore the first rule, and cook to done, not temp.
Never take it out when it’s under done for food safety, is kind of an obvious one, but I’ve had butts shred at 195 and not shred until 205, 210. Each butt is its own butt, and will shred when it’s ready. Sometimes it’s 195, sometimes it’s not until 205. So, cook until it’s done and s fork shreds it. Then you’re good.
Also – rest time? I wrap mine in foil and a towel and into a cooler for about 2 hours, sometimes more. That rest is critical. If you shred it and steam is coming out, that’s juices that should have been allowed to rest and get back into the meat instead of be steam.
8 Comments
Cooked in the oven at 450 for 30 minutes, then turned down to 250 until hit 195 temp.
Should have kept it in 30-45 minutes longer to hit 200-205 maybe, but it has a nice flavor. The crust on the outside was pretty tough and I felt like most of it needed to be separated from the actual meat. I was surprised by how much bark formed.
Looks good
When’s dinner?
Need more coffee!
Thought it said Bison Butt.
This looks pretty good! Check out these serious eats Boston butt recipe. It’s simply the best. It’s a couple days of brining but worth it.
Did you use a slow cooker, though?
I just made some yesterday too- but I cooked mine at 280F the whole time, basting with the juices a couple times and rotated which side was up a couple times (lost track of time, but I think it took about five hours – I stuck the temperature probe in and it was already at 205 so I took it out ) then added a little glaze (brown sugar in apple cider vinegar) and put under the broiler for like 7 minutes. This is my usual method and all the meat stays tender with just a whisper of crispy seasoned edges. Sounds like the top of yours probably got too dried out (still good I’m sure though under that too tough to eat part) – if you did not like having that tough part at the top, I would suggest cooking at a lower temp and maybe giving it a quick bit under the broiler at the end- keep a close eye on it as it can burn fast! Also putting foil over it for the 2nd half of cooking also helps to keep it from drying out. The Butt often has a fattier side that is supposed to be at the top so the fat runs down through the meat- sort of self basting- for the majority of the cooking time (I rotated mine because there wasn’t a significant amount of fat on any particular side, and I did not want it to dry out). I’ve only had a really significant crust when using pork shoulder, where the skin becomes the crust- and that’s a different thing. I greatly prefer the port butt to shoulder, so to be clear, not suggesting otherwise. I hope you enjoyed it!
First rule: Always cook to temp, not time.
Second rule: Ignore the first rule, and cook to done, not temp.
Never take it out when it’s under done for food safety, is kind of an obvious one, but I’ve had butts shred at 195 and not shred until 205, 210. Each butt is its own butt, and will shred when it’s ready. Sometimes it’s 195, sometimes it’s not until 205. So, cook until it’s done and s fork shreds it. Then you’re good.
Also – rest time? I wrap mine in foil and a towel and into a cooler for about 2 hours, sometimes more. That rest is critical. If you shred it and steam is coming out, that’s juices that should have been allowed to rest and get back into the meat instead of be steam.