D'oh! May have ruined a pork butt.

Discussion in 'Pork' started by vikings8480, May 9, 2015.

  1. vikings8480

    vikings8480 Fire Starter

    Oh man. So I come home Friday night, rub down a nice looking pork butt and throw it in the smoker. I stay up until it hits an internal temp of 165 and foil it. It's shortly after 2 am. I go to bed, and I dont wake up when my wireless thermometer goes off at 200 degrees for the IT of the meat. I just woke up and tbe meat is at 230 IT!!! I still wrapped it and threw it in a cooler to rest for an hour, but I'm pretty sure its shot.

    Anyone else ever do something similar? What were your results?
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You might be okay. Pork buts have enough fat that you could be just fine. I say unwrap it pull it. If it's a dry add a finishing sauce to it.
     
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Haven't done that with a pork butt, but I've overcooked my share of meat. Nice thing about pork butt is it's hard to kill. Since it was foiled, it'll likely be a bit on the soft side but I bet it'll still be tasty! If for some reason it actually dried out, just chop it and add some sauce.
    Let us know what you find when you unwrap it!
     
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Haha! Great minds think alike.
     
  5. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    The texture might be off but the flavor will be fantastic.  Worst case, make or grab some enchilada sauce, cheese, and tortillas.  Or chop it up and make some quick chili.  Or throw it in scrambled eggs.  Makes a quick and fast pork and veggie soup too.  Some of the tastiest dishes I've made started with total fails.  In more than 40 years of cooking I can't tell you how many times I've gone "Well, that's ruined.  What can I do with it now?" 
     
  6. vikings8480

    vikings8480 Fire Starter

    Thanks for the replies! I have some hope after reading your insight.

    I'll let you guys know what I find out when I pull It. I save my drippings to put back in the meat, so that might help if it's too dry. Either way, I'll post the results.

    Way to start off the weekend, I usually get good reviews on my pulled pork and I've already promised some of this batch to two people, so of course I would goof if up!
     
  7. vikings8480

    vikings8480 Fire Starter

    Not to mention this was my first smoke with an A-maze-n 5x8 Maze Tray.
     
  8. As the others said add some finishing sauce. Let us know how it turns out.

    Happy smoken.

    David
     
  9. vikings8480

    vikings8480 Fire Starter

    Well, I pulled it and everything looks normal. It's not dry and definitely not mushy. Very odd. Seemed to taste fine. I'll reheat it tomorrow for Mother's Day and report back.
     
  10. timberjet

    timberjet Master of the Pit

    Just goes to show Butt is the most forgiving of all smokables. I'm so glad it's fine. If you have not tried a finishing sauce give it a shot. I'm telling you you will love the addition.
     
  11. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Awesome!! Glad it worked out.
     
  12. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I made a "mistake" like yours once, had a butt at 215° at 7AM. Foiled it wrapped in a towel and in a cooler for 4 hours. Ended up being some of the best pulled pork I have ever done. It's the reason I started cooking butts hot and fast.
     
  13. vikings8480

    vikings8480 Fire Starter

    Quick question on finishing sauce. I didnt have the ingredients to make Jeff's finishing sauce at the time I pulled the pork. Would it be worth adding some to the pork when I reheat it now that I have the ingredients for the finishing sauce?
     
  14. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    The post above was a while ago, but the answer is "yes."  I put some on the pork and let people add more to their sandwich if they want to.  I put it in inexpensive plastic bottles you can buy at the grocery store kitchen supply section for like $2.  Works great. 
     
    Last edited: May 9, 2015
  15. Glad to hear it turned out ok.

    Happy smoken.

    David
     
  16. vikings8480

    vikings8480 Fire Starter

    Reheated the pork tonight and all was well. I had some King's Hawaiian Buns and whipped up some of Jeff's BBQ Sauce as well as some Carolina Mustard Sauce. Glad my blunder didnt ruin Mother's Day dinner. Thanks to everyone for the input!
     
  17. welshrarebit

    welshrarebit Master of the Pit

    What are Hawaiian buns? ;)
     
  18. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Hmmm, King's Hawaiian Buns are like bread crack; a moist, sweet, soft bread that just disappears in record time around our house. They are phenomenal with pulled pork.
     
  19. vikings8480

    vikings8480 Fire Starter

  20. rmmurray

    rmmurray Master of the Pit

    :laugh1: :laugh1: :laugh1: :laugh1: :laugh1: :laugh1: :laugh1:
     

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