I have been told 190-200ish is best but always came out a bit soggy. Tried 181 and it was perfect. Why is it so different for me? I cook at 225 no wrap. Sometimes up the temp to 250. Using ThermoWorks RFX and Traeger Silverton 620.
by Kowa-89
24 Comments
eezyE4free
Did you buy the pork from a different supplier or was Amit a different brand?
Brilliant_Ad_2192
It works for you. Congrats and enjoy.
whatsupchiefs
Meat does what the fuck it wants to do……you just got to roll with it..
oxfordfreestyl
Your temp probe probably needs calibrated. Otherwise, not clue lol.
h8mac4life
Ya know I have seen several people on here always say cook till probe tender not temp, could be this case, even though they never seem to get the popular vote they have a point.
VVOLFVViZZard
Do you live at elevation by chance?
KMD59
If it works for you then that’s all that matters
oswaldcopperpot
You didnt put a time. I suspect it took way longer. You can do the same hotter and simply reduce the liquid. Personally i do a four hour smoke and then inside in a dutch oven for another 3 to pulled pork tender and reduce the liquid in a skillet to re-add later. I may or may not use a fat separator for some.
muscle_thumbs
It’s all preference. I do mines at 200 for 12 hours and bump it to 250 until it reaches 202 internal. I like mines really soft and moist. Cook it how you want to eat it.
dar24601
Honestly I’ve stopped cooking my butts to temp and go by tenderness. I’ve had butts be ready at 190 some have had go to 205+
Crispyskips728
You lost me at when you started to mentions ANY temps. Pork butt is done at probe tender. Thats it PROBE TENDER.
Who ever told you about temps and pork butt have zero idea how to BBQ and I would give them a huge THE ROCK eyebrow. those meat probes are there to help guide you along. Set alarms for 195 and then start probbing. If there is resistance on the probe there will be resistance on the pull. Butter means BUTTER
PBandCra
Is it actually perfect?
flossdaily
The conversion of collagen to gelatin is a function of temperature and time.
The higher the temperature, the more rapid is the conversion.
But held at lower temperature for longer will result in the same conversion.
We aim for 205⁰F because generally speaking, by the time we hit that mark, the amount of collagen conversion already completed is very near ideal.
But there’s nothing particularly magical about that number.
The_Chiliboss
Because god created pork on the 181st day.
markbroncco
Some folks like it super tender and shreddable, but I find around 180-185 is perfect for slicing and keeping a bit more structure. Once you push into the 190s, especially if you rest it a long time, it turns into mush pretty fast. Depends how you like it!
shelovestherob
Sometimes that happens. I did two this summer for a cookout and both were done at 189, probe smooth. Turned out fantastic and everyone loved it.
OddCockpitSpacer
In my experience the finish temp varies with meat quality. If it’s done at 181, then it’s done. That’s why temp is just estimate and you go for probe feel.
Clit_Destroyer_69
I grew up in pulled pork central, North Carolina. I would eat the shit outta that. Looks great!
GeoHog713
Bbq is done when it’s done Not at a specific temp.
sdouble
This is why final temps never matter for brisket, butts, and ribs. Probe tender for brisket and butts, bend test for ribs. Gotta stop going off temps, guys.
impulse_post
People get too hung up on the final temperature. It’s really about the journey it took to get to the end!
Buzzedwinaldrin
Lot of variables. As others have mentioned. Meat quality, fat content, elevation, wind, outside temp, inside temp, humidity in and out, . Air flow in your particular smoker what temp did you start at etc etc …
First butt i ever made. Wasn’t even close to being done. I had no idea what i was doing. The fat content was insane and gross. …
I’ve learned as you will. Trial and error……. In your location, with your grill. In the meantime, Check then Check again then check again.. May take longer because you keep opening the grill…. But there’s Really no need to even use a thermometer unless you know what temp the magic happenszzz You’re way ‘over’ cooking it, to get rid of the fat. So unless you know what temp that happens at in your location. Just go by feel. Check check touch check cut a tiny piece off …
As with smoking anything… and this is just me. More professional may disagree… i always try to have it done 2-3 hours before … to let it rest, but also to give me time to crank up the heat for a bit if I end up way under where i want to be
24 Comments
Did you buy the pork from a different supplier or was Amit a different brand?
It works for you. Congrats and enjoy.
Meat does what the fuck it wants to do……you just got to roll with it..
Your temp probe probably needs calibrated. Otherwise, not clue lol.
Ya know I have seen several people on here always say cook till probe tender not temp, could be this case, even though they never seem to get the popular vote they have a point.
Do you live at elevation by chance?
If it works for you then that’s all that matters
You didnt put a time. I suspect it took way longer.
You can do the same hotter and simply reduce the liquid. Personally i do a four hour smoke and then inside in a dutch oven for another 3 to pulled pork tender and reduce the liquid in a skillet to re-add later. I may or may not use a fat separator for some.
It’s all preference. I do mines at 200 for 12 hours and bump it to 250 until it reaches 202 internal. I like mines really soft and moist. Cook it how you want to eat it.
Honestly I’ve stopped cooking my butts to temp and go by tenderness. I’ve had butts be ready at 190 some have had go to 205+
You lost me at when you started to mentions ANY temps. Pork butt is done at probe tender. Thats it PROBE TENDER.
Who ever told you about temps and pork butt have zero idea how to BBQ and I would give them a huge THE ROCK eyebrow. those meat probes are there to help guide you along. Set alarms for 195 and then start probbing. If there is resistance on the probe there will be resistance on the pull. Butter means BUTTER
Is it actually perfect?
The conversion of collagen to gelatin is a function of temperature and time.
The higher the temperature, the more rapid is the conversion.
But held at lower temperature for longer will result in the same conversion.
We aim for 205⁰F because generally speaking, by the time we hit that mark, the amount of collagen conversion already completed is very near ideal.
But there’s nothing particularly magical about that number.
Because god created pork on the 181st day.
Some folks like it super tender and shreddable, but I find around 180-185 is perfect for slicing and keeping a bit more structure. Once you push into the 190s, especially if you rest it a long time, it turns into mush pretty fast. Depends how you like it!
Sometimes that happens. I did two this summer for a cookout and both were done at 189, probe smooth. Turned out fantastic and everyone loved it.
In my experience the finish temp varies with meat quality. If it’s done at 181, then it’s done. That’s why temp is just estimate and you go for probe feel.
I grew up in pulled pork central, North Carolina. I would eat the shit outta that. Looks great!
Bbq is done when it’s done
Not at a specific temp.
This is why final temps never matter for brisket, butts, and ribs. Probe tender for brisket and butts, bend test for ribs. Gotta stop going off temps, guys.
People get too hung up on the final temperature. It’s really about the journey it took to get to the end!
Lot of variables. As others have mentioned. Meat quality,
fat content, elevation, wind, outside temp, inside temp, humidity in and out, . Air flow in your particular smoker what temp did you start at etc etc …
First butt i ever made. Wasn’t even close to being done. I had no idea what i was doing. The fat content was insane and gross. …
I’ve learned as you will. Trial and error……. In your location, with your grill. In the meantime, Check then Check again then check again.. May take longer because you keep opening the grill…. But there’s
Really no need to even use a thermometer unless you know what temp the magic happenszzz You’re way ‘over’ cooking it, to get rid of the fat. So unless you know what temp that happens at in your location. Just go by feel. Check check touch check cut a tiny piece off …
As with smoking anything… and this is just me. More professional may disagree… i always try to have it done 2-3 hours before … to let it rest, but also to give me time to crank up the heat for a bit if I end up way under where i want to be
Probably probe placement
Sometime it be like that