- Sep 18, 2015
- 18
- 22
My first attempt at a pork butt was a little 4 pound half from the local grocery store...it was ok, i just didn't let it cook long enough.
Saturday afternoon, i stopped by the local grocery store and picked up two pork butts that were a little over 17 pounds total. Got them home, injected creole butter, and rubbed them with some Jack Daniels pork seasoning (somehow my Butt Rub has disappeared since last weekend)
Started the Yoder up about 7:30, and this week I was using my Flame Boss again to help monitor temp. I set the Yoder to run at 275, but was below that for most of the cook...somewhere in the neighborhood of 250.
I put the pork butts on the top shelf, with a foil pan with a little warm water underneath it, and set an internal temp of 170. Somewhere around 2:30 I had hit an internal of 170, so I pulled them and wrapped them. About 5:00 they had reached an internal of 205, so i pulled them off, left them in foil, wrapped them in a towel and into a cooler.
About 6:00 I started to unwrap them, and I was unwrapping them, and trying to move them to my foil pan, they just fell apart. I ended up having to move them in chunks. I put on some finishing sauce, and we ate it. My wife, mother in law and her grandparents all said it was good, but it was just a little too mushy for me.
It seems like everywhere I see to take it to somewhere around 203-205 to pull it,...but seems like that was just a little too much...
Next time, I would like to go without wrapping...so I can keep the bark. I wrapped a brisket last weekend, and it didn't lose near as much bark as these butts did.
Saturday afternoon, i stopped by the local grocery store and picked up two pork butts that were a little over 17 pounds total. Got them home, injected creole butter, and rubbed them with some Jack Daniels pork seasoning (somehow my Butt Rub has disappeared since last weekend)
Started the Yoder up about 7:30, and this week I was using my Flame Boss again to help monitor temp. I set the Yoder to run at 275, but was below that for most of the cook...somewhere in the neighborhood of 250.
I put the pork butts on the top shelf, with a foil pan with a little warm water underneath it, and set an internal temp of 170. Somewhere around 2:30 I had hit an internal of 170, so I pulled them and wrapped them. About 5:00 they had reached an internal of 205, so i pulled them off, left them in foil, wrapped them in a towel and into a cooler.
About 6:00 I started to unwrap them, and I was unwrapping them, and trying to move them to my foil pan, they just fell apart. I ended up having to move them in chunks. I put on some finishing sauce, and we ate it. My wife, mother in law and her grandparents all said it was good, but it was just a little too mushy for me.
It seems like everywhere I see to take it to somewhere around 203-205 to pull it,...but seems like that was just a little too much...
Next time, I would like to go without wrapping...so I can keep the bark. I wrapped a brisket last weekend, and it didn't lose near as much bark as these butts did.