First pork butt, I loved it but think I pulled it to soon off the grill
No wrap, 200 degrees for bout 9 hours. 3lb butt, rested maybe 30 min(fam was hungry)
by spitfireramrum
6 Comments
StevenG2757
Was it probe tender when you pulled or what temperature did you pull it at?
PitaBread008
Cook till probe tender. Over 205 usually. Rest for at least 2
Ok_Faithlessness_516
Your pork butt looks like beef.
StickyLabRat
For a first effort, pretty solid work. Like others have said, longer in the heat and a longer rest would probably produce a better end product. Temperature is a good gauge but because not every cut of meat is exactly the same, temperature isn’t a universal guidepost.
All that really matters is if everyone enjoyed it and no one got sick. Plan for a little longer next time and they might be even happier with it.
editing to add that: Bumping up the temp to 225 or even 250 might work even better, especially if you’re running short on time.
BOHIFOBRE
You can run pork at 250-275 and save a LOT of time.
Pale_Capital3789
Regardless of what temp you cook at (I’d definitely recommend 225°-250° if you want to set it and forget it) I’ve found that each butt is a little different. So once it hits about 195°, keep an eye on the probe temp. At some point between 195° and 208° it will likely stall out for a while. When I notice that stall, I’ll check that it is tender and go ahead and pull it then.
My personal method: Cook overnight at 180° (6-8 hours) When I wake up, wrap tightly in two layers of foil and bump up to 225° After a few hours if I’m getting impatient, bump to 250° to finish Rest for 1 to 2 hours in oven (turned off) Typically takes about 14-18 hours total depending on size and if it is a boneless or bone in cut.
Probably overkill tbh…… I’ve had good butts cooked unwrapped at 225° BUT I enjoy the process and don’t mind the extra time. Has never failed me before.
6 Comments
Was it probe tender when you pulled or what temperature did you pull it at?
Cook till probe tender. Over 205 usually. Rest for at least 2
Your pork butt looks like beef.
For a first effort, pretty solid work. Like others have said, longer in the heat and a longer rest would probably produce a better end product. Temperature is a good gauge but because not every cut of meat is exactly the same, temperature isn’t a universal guidepost.
All that really matters is if everyone enjoyed it and no one got sick. Plan for a little longer next time and they might be even happier with it.
editing to add that: Bumping up the temp to 225 or even 250 might work even better, especially if you’re running short on time.
You can run pork at 250-275 and save a LOT of time.
Regardless of what temp you cook at (I’d definitely recommend 225°-250° if you want to set it and forget it) I’ve found that each butt is a little different. So once it hits about 195°, keep an eye on the probe temp. At some point between 195° and 208° it will likely stall out for a while. When I notice that stall, I’ll check that it is tender and go ahead and pull it then.
My personal method:
Cook overnight at 180° (6-8 hours)
When I wake up, wrap tightly in two layers of foil and bump up to 225°
After a few hours if I’m getting impatient, bump to 250° to finish
Rest for 1 to 2 hours in oven (turned off)
Typically takes about 14-18 hours total depending on size and if it is a boneless or bone in cut.
Probably overkill tbh…… I’ve had good butts cooked unwrapped at 225° BUT I enjoy the process and don’t mind the extra time. Has never failed me before.