To keep safe from both cats who seemed VERY interested….
Looks a bit dark, because it is. Internal at or slightly over 153°. B&B definitely burns hotter, a 2×1 would have done it.
Kettle thermometer was about 320° while the vent was reading 307°. Hotter than I wanted. But you live and learn. Waiting to see how it shreds….
by jeffeviejo
12 Comments
153° is pretty low for a pork butt. Typically you pull off the smoker around or just north of 200°.
A 153° F pork butt won’t shred.
Fat doesn’t really start breaking down until you hit the 190 mark. I’d throw that bitch back on there
Today isn’t as good as you thought it was gonna be. That pork is very far from being done. Wrap it, turn your oven on at 275 and bring it up to 200, then start probing for tenderness.
I’ve wrapped it and put in indirect heat for the next hour or so…
You’re looking between 202-208F IT, but more importantly when any kind of probe/butterknife glides in and out with no effort whatsoever. You’re far from done. You haven’t even rendered any meaningful amount of fat yet, let alone breaking down of the connective tissues. Just wrap and bring up to complete probe buttery tenderness
Wrap it and stick it in the oven at 275 until it hits 203F internal. No shame in finishing in the oven if you wind up saving the meat—and dinner!
Probably hadn’t even hit the stall point yet, so it’s gonna be awhile.
you only cooked a butt to 153 and then rested? the problem isn’t the high temp. it’s the direct heat that was hitting it. i’ve smoked many butts 300+ with great results, but there was no direct heat.
That ain’t gonna shred lmao
Is this Rip Van Winkle technique?
Put that in a roasting pan. Foil it. Turn your oven to 375 F. Put the pan in the oven and check the temp after 2 hours. If it’s 180, leave it in one more hour.