butt question

[schaydu]

got four on, they are at 160 and I am in a hurry can I go ahead and foil them? I think they are in the stall. Also what the highest I can set the oven on without screwing them up. They all weighed 6.5

thanks

 

[pgsmoker64]

Afternoon Schaydu.  Most folks that foil do so at around 150, so go ahead and foil if that is your preference.  This will also help you get through the stall quicker.

As for your oven temp, I would top out at about 275* but watch the IT of the meat, you don't want to dry it out with overcooking.  Remember, it's safe to eat at 175* but I always cook to about 190 - 200 for pulled pork.  If I plan on mincing 175 is good but I always use a finishing sauce

Here is my recipe for a good finishing sauce.

3 Quarts of Apple Cider Vinegar

1 cup Ketchup (Catsup)

5 oz. Worsty sauce

10 oz. French's yellow mustard

3/4 cup salt (I use sea salt but regular iodized is fine) - I also usually cut back on the salt

1/4 cup fresh ground black pepper

1/2 oz crushed red pepper

4 oz of your favorite hot sauce (I cut back on the red pepper and hot sauce depending on the audience and it doesn't affect flavor)

Mix all ingredients in a large pot and bring it to a boil.  Once it boils it is ready for use as a mop or for canning.  

Makes about 1 gallon, which is enough to mop a 70 pound pig.

Add a little apple juice or something when you foil.

Good luck.

Bill

 

[davidhef88]

Pork is safe to eat at 145*. It all depends what you want your end product to be. I assume you are going for pulled pork (you'll need to go to go to about 200*). I foil any time after 150*. I would put some type of juice it the foil and not go above 350* in the oven and keep a close eve on the pork IT as to not over shoot your target temp.

 

[pgsmoker64]

Pork is safe to eat at 145*. It all depends what you want your end product to be. I assume you are going for pulled pork (you'll need to go to go to about 200*). I foil any time after 150*. I would put some type of juice it the foil and not go above 350* in the oven and keep a close eve on the pork IT as to not over shoot your target temp.

While it is true that the USDA lowered the safe temp for pork to 145* IMHO this temp just does not allow the fat to render properly and your pork butts will not taste as good.  I would pull a loin at 145 but not a butt.

 

[schaydu]

Thanks guys, I'm accustomed to foiling at 165 so I wasn't sure. I cranked the oven up to 350 and added JJ foiling sauce. I am supposed to be taking them to work, but we shall see.

 

[davidhef88]

While it is true that the USDA lowered the safe temp for pork to 145* IMHO this temp just does not allow the fat to render properly and your pork butts will not taste as good.  I would pull a loin at 145 but not a butt.

I agree. I just didn't want any confusion on the "safe" temp for pork.

 

[pgsmoker64]

So....how did those butts turn out?  Some Q-view would be nice too!!

 

[schaydu]

Turned out great! The folks at work went nuts over them. I would have liked to have been able to have more time to have let them rest properly but oh well. I got some pics I will post in another thread. I work a 7p-7a and I have not had enough time to sit down and really do it. Things have been crazy at work!! Thanks again for the help

 

[rtbbq2]

Thanks guys, I'm accustomed to foiling at 165 so I wasn't sure. I cranked the oven up to 350 and added JJ foiling sauce. I am supposed to be taking them to work, but we shall see.

Foiling at 165°-170° is what I do, you get a nice bark if you keep it on a little longer.......To each his own........