5th try atPulled Pork Butt

gbennett8839 · Apr 20, 2014

So this is my 5th pork butt all of the ones I have done family say was really good but to me there was some things I needed to work out.

This time im not going to wrap in foil as I would like more bark.All I have done thay have been foiled and seemed a little mushy to me.

Im kind of confused to when I should pull of smoker(What temp would u guys recommend?) then wrap and put in cooler.

so here some pics of my process

1 7.5 pound Boston pork butt

Rafter H BBQ · Apr 20, 2014

Personally, I don't foil as I like the bark better that way ! I usually pull my butts off the smoker at 200* IT, but have let them go as far as 205* IT .... Hope this helps ya !

gbennett8839 · Apr 20, 2014

Thanks do you think finishing sauce could be the reason for mushy meat?

Rafter H BBQ · Apr 20, 2014

gbennett8839 said:
Thanks do you think finishing sauce could be the reason for mushy meat?

Would not think so, what's in your finishing sauce ?

demosthenes9 · Apr 20, 2014

It sounds like you are leaving the butt on too long.

foamheart · Apr 20, 2014

I pull mine at 203. I let set on the counter under a dish towel for at least one hour before pulling. Its allows fluid redistribution. I pull and take to a ZipLoc and usually add a bit of Chef JJ's finishing sauce.

Since I started coming here and tried JJ's, I don't think I'd enjoy the pulled pork as much without it. So unless you get heavy handed with finishing sauce I doubt it. I rarely use more than maybe a teaspoon or 2.

Rafter H BBQ · Apr 20, 2014

Here's a link to the finishing sauce I've used with great results ! Hope it helps ! Or like Foam pointed out JJ's finishing sauce is awesome as well !

http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork

foamheart · Apr 20, 2014

I pull mine at 203. I let set on the counter under a dish towel for at least one hour before pulling. Its allows fluid redistribution. I pull and take to a ZipLoc and usually add a bit of Chef JJ's finishing sauce.

Since I started coming here and tried JJ's, I don't think I'd enjoy the pulled pork as much without it. So unless you get heavy handed with finishing sauce I doubt it. I rarely use more than maybe a teaspoon or 2.

foamheart · Apr 20, 2014

I pull mine at 203. I let set on the counter under a dish towel for at least one hour before pulling. Its allows fluid redistribution. I pull and take to a ZipLoc and usually add a bit of Chef JJ's finishing sauce.

Since I started coming here and tried JJ's, I don't think I'd enjoy the pulled pork as much without it. So unless you get heavy handed with finishing sauce I doubt it. I rarely use more than maybe a teaspoon or 2.

smoking b · Apr 20, 2014

I usually pull my butts around 200 & picnics around 205. As for the mushiness - what IT have you been cooking them to & are you sure your thermometer is accurate? Pork will get mushy if it is overcooked.

smoking b · Apr 20, 2014

There must be an echo in this thread!

gbennett8839 · Apr 20, 2014

1cup vinegar 2 TBS brown sugar Cajun seasoning , black pepper and red pepper flakes

gbennett8839 · Apr 20, 2014

I cook them until thay reach 210 IT then I wrap and put in cooler for a 1hr or 2

gbennett8839 · Apr 20, 2014

yea I check my digital thermometer's before every cook

smoking b · Apr 20, 2014

gbennett8839 said:
I cook them until thay reach 210 IT then I wrap and put in cooler for a 1hr or 2

I'd say that's a lot of your problem. When you pull them at 210 that is the internal temperature of the meat - the surface temp of the meat will be much higher (how much depends on what temp your smoker is running at) When you wrap the meat & put it in the cooler that heat has nowhere to go but into the meat. This carryover cooking can easily take the IT of your meat up to 220...

Also if you let the pulled meat sit in a finishing sauce with a lot of vinegar the high acid content can help make the meat mushy as well...

Rafter H BBQ · Apr 20, 2014

gbennett8839 said:
I cook them until thay reach 210 IT then I wrap and put in cooler for a 1hr or 2

I think like a few others have said, your overcooking..... Try pulling around 200* IT & think ya should be happier !

Rafter H BBQ · Apr 20, 2014

Sorry SB, I didn't see your last post til after i submitted my last post !

gbennett8839 · Apr 20, 2014

Thanks for all the help guys I love this site and the people willingness to help I will pull it at 200 and should I put in cooler right away or wait a few that post about carry over made sense about not letting surface temp escape

demosthenes9 · Apr 20, 2014

gbennett8839 said:
Thanks for all the help guys I love this site and the people willingness to help I will pull it at 200 and should I put in cooler right away or wait a few that post about carry over made sense about not letting surface temp escape

Instead of pulling when it hits a temp, pull it when it's ready

Test the butt by checking to see if the bone will wiggle loose and/or poke the butt with a probe or toothpick. Should go in with almost no resistance, like a hot knife through butter. I normally start testing at about 190 - 195. Pull it then put in the cooler. There will still be some carry over cooking, but not enough to make the butt mushy.

gbennett8839 · Apr 21, 2014

Well I pulled at 200 and it was perfect let it rest about 3hrs then pulled it [ATTACHMENT=1314]20140421_160300.jpg (2,490k. jpg file)[/ATTACHMENT]

5th try atPulled Pork Butt

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