- Joined Mar 25, 2010
I am cooking some more pork butt this weekend and I would like to fix a problem I am having. The outside 1 to 1/12 inches are excellent. It has good flavor and texture. When you get further down to the bone the meat is flavorless and rubbery. I rub the meat usually and let is sit overnight. I cook to about 165 then wrap in foil to finish. This last time I pulled it off about 190 and let it sit in a cooler for an hour then pulled it. It was the best one yet but still rubbery in the middle. What am I doing wrong?