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Easter Pecan Butt

seanysmokes

Fire Starter
43
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Joined Feb 22, 2017
Looking good after a few hours with some pecan chips. Did a basic BBQ rub & mustard binder with brown sugar, paprika, garlic powder, onion powder & kosher salt and let sit overnight. Going to pair with smoked Mac N Cheese, corn bread, green beans and deviled eggs!! More pics to follow.
 

gmc2003

Legendary Pitmaster
OTBS Member
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Joined Sep 15, 2012
Well, it looks and sounds like a good plan. How'd it turn out.

Chris
 

seanysmokes

Fire Starter
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Joined Feb 22, 2017
Ehh it was good but not the best (for my standards, family loved it). The bark and smoke flavor was delicious but I think I had some temp probe issues as only about 1/2 of the butt pulled easily. The other half was hard to pull or couldn’t be pulled at all. I pulled it from the smoker at IT of 203ish (checked 3 different areas: 205, 204, 203) then wrapped in foil and put in cooler for half hour.

Can both undercooking and overcookinf result in tough meat that is un-pullable ??

Not sure where I went wrong. Smoked it for 10+ hours at 240-260.
 

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gmc2003

Legendary Pitmaster
OTBS Member
9,165
3,408
Joined Sep 15, 2012
Short answer: Undercooking yes, overcooking no. Sometimes the meat just doesn't want to play nice. If I find a butt that doesn't want to play nicely(pull) then I usually chop it - instead of pulling. It looks good.

Chris
 

seanysmokes

Fire Starter
43
22
Joined Feb 22, 2017
Thanks Chris, it was good but was hoping for a effortless pull. Maybe it was just the butt although I can not rule out amateur mistakes! Next time I will make sure to check IT with my thermapen in addition to the thermaworks to see that it is not undercooked.
 

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