tender boston butt

Discussion in 'Pork' started by rr41mag, Jan 19, 2015.

  1. rr41mag

    rr41mag Newbie

    I've done another butt and still can't seem to get it tender "pull apart" No matter how big I build my fire my temp gauge only gets to around *220. I smoked it around 8 hrs.
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Check your temp gauge with a digital probe, what was the meat temp when finished
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    You need to get the IT to about 205*,time and temp are a bit less important.
     
  4. smokin-q

    smokin-q Smoke Blower

    The fastest smoke I've done has been a 3.5# butt, it took 15 hours @225*.  Check your probe as tropics suggested.
     
  5. It is under cooked. You will probably have to smoke for 2 hours per pound to get it tender at 220° You need to get the IT to 185° - 195° to be tender for sliced and 200°- 205° for pulled. What kind of smoker do you have?

    I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome? 

    Happy smoken.

    David
     
  6. Yeah what mule said

    Gary
     
  7. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    What pit are you cooking on that you can't get above 220°?

    Are you using charcoal? Lump or briquettes? How are you starting the fire?

    Please tell us the weight of the butt- ie. an 8 pound butt cooked at 220° will take a very long time to get to an internal temp suitable for pulling.
     

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