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Butt ???

post #1 of 7
Thread Starter 
When my but reaches 160 which is done by USDA. Do I foil and put in a cooler or what?
post #2 of 7
Depends on your destination. Pulling or slicing?
post #3 of 7
Foil it to start trapping juices but keep cooking it until you hit at least 200F internal temp (some people go higher). Cooking to this higher temp allows the connective tissue/collagen to breakdown and causes the meat to become juicier/fall apart tender.
Here is a link for basic pulled pork instructions.
post #4 of 7
Thread Starter 
Pulling one sliceing the other
post #5 of 7
If I'm doing pulled butt,I get it to 190 and then wrap in foil and a towel and then in a cool box for atleast an hour,hope this helps.
post #6 of 7
Foil the slicer and cooler it. Wait till 170-ish on the other and foil...take to 200 to pull. Be sure to not poke holes in the foil to retain juices... in the case of the pulling one...temp probe from the TOP...hehehe THEN cooler the puller for about an hour...
post #7 of 7
You can if you choose to slice the butt. If you want pulled prok, wrap in foil at 160 internal and take internal temp up to 200 degrees.Once 200 is reached, with foil still on, wrap in towel and place into an empty cooler and let rest for at least 1 hour. take out of cooler, be carefull it will still be very hot, and pull the pork. Let us how you make out.
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