Dry butt

[newsmokerky]

Smoked a butt on the new Smokin It this weekend. Pretty much the same method I've used on the other 25-30 butts I've smoked on the old cheap propane smoker. Rubbed it the night before, wrapped in saran wrap, and put in the fridge. Set it out the next morning and let it set for an hour or so. Unwrapped it, injected with a cup or so of apple juice. Smoked at 225 for about 9 hours. Light smoke out of the chimney for about 8 hours, after adding chunks twice. IT a little over 160, foiled it, upped the temp to 250. Pulled when IT was 198. Wrapped in two heavy terry cloth towels, put in cooler over night. It was pretty dry. Bone didn't just slide out like I'm used to either. VERY little juice in the foil when I unwrapped it. Any idea on what caused it to be dry? Any help would be greatly appreciated.

 

[gmc2003]

Sounds like it wasn't completely done. Especially since the bone didn't slide out cleanly.

Chris

 

[newsmokerky]

Sounds like it wasn't completely done. Especially since the bone didn't slide out cleanly.

Chris

Could be, but therm in the thickest part of the butt read 198. Rested wrapped in towels in cooler over 15 hours. Dunno. I'll check with manual therm on next one.

 

[pc farmer]

Sounds like it wasnt done to me too. I dont go by temp, I use probe tender. 15 hours in a cooler??? Never went that long either. Maybe it cooled way to much and made it tough?

 

[gmc2003]

198* is only a number. It still may not have been done. Also 15hrs in a cooler probably means the meat has cooled completely down which could/would make it difficult to pull, not to mention I think your pushing the food safety limits. Hopefully someone with more safety experience will chime in later or tomorrow. I would have pulled the night of the cook and stored the pulled pork in the fridge and reheated when it was time to eat.

Chris

 

[newsmokerky]

Sounds like it wasnt done to me too. I dont go by temp, I use probe tender. 15 hours in a cooler??? Never went that long either. Maybe it cooled way to much and made it tough?

That's pretty much how I've done every butt I've ever smoked. It was still warm. Always is. The lack of juice in the foil was very surprising.

 

[newsmokerky]

198* is only a number. It still may not have been done. Also 15hrs in a cooler probably means the meat has cooled completely down which could/would make it difficult to pull, not to mention I think your pushing the food safety limits. Hopefully someone with more safety experience will chime in later or tomorrow. I would have pulled the night of the cook and stored the pulled pork in the fridge and reheated when it was time to eat.

Chris

I've wrapped every butt I've ever smoked like that. They continue to cook in the foil and towels for several hours in the cooler. Never had one dry before. But, like I said, I think my Maverick is dying, given the disparity between the two probes. I'll have a new thermometer before my next smoke.

 

[newsmokerky]

BTW, I'm not arguing with anyone, looking for answers. That's just how I've always done butts. Never had a problem before. Could have been the therm.

 

[newsmokerky]

The probes were several degrees different. I'd have to look at my other post, but seems like they were 15 degrees or so different. Maybe the lower reading probe was the correct one? Actually they were 20. That could very well be the problem. That probably is the problem. Pulled at 178, not 198. Big difference.

 

[kruizer]

As was said, temp means nothing. It should be probed for a tenderness like butter. Then it is done.

 

[newsmokerky]

I'll have to remember that. When I smoked my first butt, I was told time means nothing, smoke to IT. That's all I've ever done.

 

[noboundaries]

A dry butt is an underdone butt. An overcooked butt, especially one that is wrapped, will be mushy, and if cooked long enough will just disintegrate when poked.

I have stopped smoking to IT meat temp. One reason, my Mav meat probes, which were well treated, often failed. Once I switched to an instant read, using the probe test, not only did my smokes come out more consistent, but I actually found it to be more relaxing. I stopped stressing over stalls, drops in meat temp, etc. I use the instant read to tell me how tender the meat is........and it conveniently gives me the meat temp. I smoked two 10 lb, bone-in butts recently (9.75 and 9.72 lbs) at the same time. One took 15 hours, one 18, to get probe tender. Both were delicious and moist.

 

[gmc2003]

BTW, I'm not arguing with anyone, looking for answers. That's just how I've always done butts. Never had a problem before. Could have been the therm.

Nobody thinks your arguing. Have you checked your threms for accuracy?

Chris

 

[chef jimmyj]

If your meat therm was 20° off, 178 carried to 198 tops and likely not tender. Could also be the nature of the butt. Sometimes you just get one that don't come out right regardless.
On the safety issue. The meat, even being injected, got over 160, wiping out any and all bacteria. Wrapped hot, put in a cooler and not touched for 15 hours...NO CHANCE of any initial bacteria surviving and no way for new bacteria to come in contact with the meat. Its perfectly safe to eat. It's similar to Ultra Pasteurized Milk. It gets sealed in the container sterile and at a high temp, so it is shelf stable, without refrigeration, until the seal is broken.

Newsmokerky, Your technique is valid and used by millions of Pro Chef's every day. If a Butt is 100% done, by all tests, probe tender, 205-210, bone wiggles, etc. Putting the 250°F meat in foil, towels and a cool will cook the meat to an IT of 225-230°F!!! Total mush within a couple hours. Pros plans for carryover, as you have been taught, and wraps and coolers the meat about 10° shy of the IT they are looking for and let it finish in the cooler. Your technique gave great results for 30 some Butts. Don't change a thing!!!
I been preaching for years. Done is Done and resting meat in a cooler thats Done, for an hour or more, only makes it Overdone...JJ

 

[hb99]

I agree, it sounds like a probe issue. I take mine to 207F and rest for at least 2 hours. I've never had a mushy butt (pork that is, not mine...).