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105 lbs Butt @ 190F - 24hrs - Page 2

post #21 of 27
Things are looking good!
Good luck on the huge smoke!
post #22 of 27
Thread Starter 
I pulled one of the butts to check it out for lunch. My buddy came over to "help".

It was so soft when I picked it off the grid, it seemed like it was going to fall apart. The meat basically shredded as I was slicing it for a few sandwiches. I got no complaints.

post #23 of 27
Looks good , so after cooking for more time will they pull with ease ? I thought you had to hit 200 degrees for it to pull perfect and 195 to slice ?

Thanks for your answer .... I fully understand low and slow on brisket but not on pork yet but I plan on learning sooner rather than later .
post #24 of 27
Thread Starter 
The BBQ went very well. About 70 adults showed up and who knows how many kids. We ate 5-1/2 of the butts. They were cooked for 25 hours at 185-195F. They were falling apart. The probe thermo showed only 172F meat temp when I started shredding & serving.

I had taken one roast out for "testing" at lunch, delicious! After testing, I put it in the kitchen oven kept it warm. I should have wrapped that one in foil, it dried out a bit.

After the candidates spoke, I got on the mike and told the crowd that for a $20 donation each, there were 4 smoked pork roasts available. I sold them all in just moments, while walking back to the table where I'd left them wrapped in foil ready to go.

We raised over $300 to help our county's candidates for liberty who are running for Republican precinct captain.

Don't fight City Hall, become City Hall.


....
Here is the spread when working on pulling the fourth 10 lb butt.

....
This is candidate for Idaho Governor, Rex Rammell, speaking to the crowd.
post #25 of 27
Looks good glad it all worked out well PDT_Armataz_01_37.gif
post #26 of 27
Quote:
Originally Posted by Bassman View Post

The meat will continue to take on the smoke flavor throughout the entire cooking time. It's the smoke ring that stops developing after 140 degrees.



I beg to differ on this. I've read nermous books that state this fact. "Great Sausage Making Recipes" being one and the "BBQ Book" being another one. Can you supply any documentation stating other wise?

post #27 of 27
Quote:
Originally Posted by ShaneHolz View Post





I beg to differ on this. I've read nermous books that state this fact. "Great Sausage Making Recipes" being one and the "BBQ Book" being another one. Can you supply any documentation stating other wise?


i agree with ShaneHolz, once the meat starts to expirate fluids at about 140 degrees, nothing else gets into the meat. all you get is a thicker "bark" on the outside. no more smoke ring formation occurs.

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