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I know we talk about this but pork butt problems

post #1 of 11
Thread Starter 
Ok I cooked a butt for 8 hours at 235 degrees. I wrapped it in foil when meat hit 165 degrees. Then when the meat hit 200 degrees I took it out. The meat was fantastic but what I really want is the meat to fall apart to make pork sandwiches. What does the internal temp need to be at to fall apart? I keep reading 205 but does 5 degrees really make a difference?
post #2 of 11
No 2 butts are the same...but the range usually falls between 200-210*. I usually get it to 200, then check the tenderness by tugging and twisting periodically on the bone. When it feels like I could pull the bone out clean with my hand, it's definitely tender enough to pull apart.

Red
post #3 of 11

Hello and welcome, to this site.

I know you will get a better response if you post

this kind of question in the pork section.

I guess the first thing I would ask, is your thermometer

absolutely accurate?

Other than that you need folks with more experience 

than I have.

Someone sooner or later will come upon this in here.

But I would post the question in pork for a quick answer.

 

 

                    Ed

PS   Red's post wasn't up when I sent that.

He will get you fixed up.

post #4 of 11

I like to test using a toothpick,when you can put it into the meat,like a knife going into butter its done.Bone showing is also a good sign.

Richie

post #5 of 11
Thread Starter 
I'll try that next time. But God damnit when I see it cooked smelling good I can't contain myself.
post #6 of 11
Quote:
Originally Posted by J6O6S6H View Post

I'll try that next time. But God damnit when I see it cooked smelling good I can't contain myself.

J that is a terrible problem,we all know that LOL the answer to the 5* yes it can make a difference.Have fun keep the smoke rolling

Richie 

post #7 of 11
Thread Starter 
Thanks for your replies
post #8 of 11

I am no expert, but did you let the meat rest? 

post #9 of 11
Thread Starter 
I did that, if I remember for 20 minutes or so, and I was cutting into it, it was tender really really good. But just looking for that fall apart type good
post #10 of 11
Thread Starter 
I'm just going to combine everyone's replie. Wait till it hits 205-210, use a toothpick, look for the bone to show, feel it and see if it's ready to fall apart.
post #11 of 11

The bone should slide right out with no meat on it.

 

Al

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