Worst butt ever!

haydenfox

Fire Starter

Original poster

Feb 6, 2011

34

10

Tampa, FL

• Sep 17, 2012

• #1

Its a butt for cryin' out loud. Supposed to be idiot proof, right? I just threw almost a whole butt out due to being practically inedible. 5 lb piece of meat rubbed with Jeffs rub and smoked at an avg. of 240 for 8 hrs using pecan and oak. Sat for a couple days in the fridge wrapped in foil then reheated in the oven for 2 hrs at 220. It was tough, dry and flavor less. I dont get it. Any thoughts?

 

JckDanls 07

Legendary Pitmaster

OTBS Member

SMF Premier Member

Sep 10, 2011

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2,733

Tampa area, Florida.

• Sep 17, 2012

• #2

yes.. It sounds like you were trying to cook by time instead of IT (internal temp).... the next time take the IT up to 205` or so and you'll be much happier

 

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s2k9k

AMNPS Test Group

Sep 8, 2011

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SEUSA

• Sep 17, 2012

• #3

What was the temperature of the butt when you pulled it off the smoker?

 

roller

Smoking Guru

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Mar 10, 2010

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N.E. Louisiana

• Sep 17, 2012

• #4

If you gonna smoke meat you gotta do Internal Temp...no way out !..There are alot of things I could have dont with that butt instead of throwing it out...

 

eman

Gone but not forgotten. RIP

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Feb 3, 2009

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139

• Sep 17, 2012

• #5

every piece of meat besides ribs should be smoked to finished internal temps. Time is really only used for ribs.

 

haydenfox

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Original poster

Thread starter

Feb 6, 2011

34

10

Tampa, FL

• Sep 17, 2012

• #6

Really, I have no excuse for not checking the temp but I didnt.  If that was the only problem then I feel a lot better. I know I should have used it for other things but I was pi$$ed... The dogs are lovin' me right about now though.

 

s2k9k

AMNPS Test Group

Sep 8, 2011

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SEUSA

• Sep 17, 2012

• #7

Did you let it rest before it hit the fridge?

I find it better to pull it while it is still hot then into the fridge or freezer, reheating is a lot easier also.

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Sep 17, 2012

• #8

S2K9K said:

Did you let it rest before it hit the fridge?
I find it better to pull it while it is still hot then into the fridge or freezer, reheating is a lot easier also.

Click to expand...

X2

Others have hit the temp part, but this is an important piece as well. You get a much better quality product when it is being reheated as a smaller piece and at this time is when I will add my finishing sauce. Which is usually the drippings that have been dressed up a bit. Lots of natural pork flavor and spices in those juices.

 

haydenfox

Fire Starter

Original poster

Thread starter

Feb 6, 2011

34

10

Tampa, FL

• Sep 18, 2012

• #9

Yes, I let it rest wrapped in foil and in a cooler for about two hrs before putting it in the fridge. However, I did not chop

 it before reheating. Thanks for the replies.

 

chef jimmyj

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May 12, 2011

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• Sep 18, 2012

• #10

I just smoked a 5Lb Butt last week. Took 11 hours to get to 185*F and had hungry people. I rested a while, it pulled but could have been better. I doubt 8 hours was enough...JJ

 

Last edited: Sep 18, 2012