I wouldn't be concerned with a 4 degree drop. Like you said, it was almost falling apart.
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Pork butt and bark formation question...
- Thread starter bgaviator
- Start date
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BKING!
Smoking Fanatic
It’s normal for there to be a small drop when unwrapping. Done is probe tender. Internal temp is just a guideline to tell you when to start probing for tenderness.
Almost falling apart and bones wiggling...it's done.
bgaviator
Smoking Fanatic
- May 9, 2010
- 423
- 467
Yeah it’s definitly done. I spot checked in multiple areas with the Thermapen. 202 in one spot. 195 in most others. Seems if I moved the probe ever so slightly the temp reading would change. Maybe I’m hitting air pockets or something. Crust is coming back nice too. I’m gonna leave it on another 10 mins to get the crust perfect. I will post a pic in a little bit.
Yeah!! Love Q views. Just don't let her cool off too much...you got some pulling to do if that is the route you're taking.
Looks perfect. Excellent job.
Actually, if you let it cool down, it will make shredding more difficult.
nkpal624
Fire Starter
I re-wrapped my pork butt the other day and let it rest for 30 minutes before pulling. the meat was still very hot and extremely loose when I pulled it so I don't think resting will hurt.
Your coworkers are going to love that pulled pork tomorrow. Though you really should QC it first by making a sammy before hitting the hay.
The butt looks fantastic!
I never wrap mine, unless I have a bunch of hungry people standing around asking "Is it done yet"?
Al
I never wrap mine, unless I have a bunch of hungry people standing around asking "Is it done yet"?
Al
No wrap here either. I never got bark I liked until I learned of pellicle. Do it for pretty much everything now.
Great looking butt! I started by wrapping, then stopped wrapping, and now wrap with brown, waxless, butcher paper. Instead of a black, crispy meteorite, now I get a black, semi-crispy, tasty crust where I can still taste the rub. It was a surprising difference. Putting two butts on tomorrow for an overnight cook.
bgaviator
Smoking Fanatic
- May 9, 2010
- 423
- 467
Well the pork was a hit with my coworkers tonight! I’m usually very judgmental with my own stuff and I must say....it was fantastic! JJs finishing sauce really made it sing! I used more of it than probably most people recommend but it just added such a great flavor and moisture I couldn’t stop. No one complained!
Preacher Man
Smoking Fanatic
I instantly started salivating over this piece circled in red. It wouldn't have lasted long enough to be in the picture.
It looks Great, Aviator!!
Now if you could quit worrying through the whole smoke & quit opening the door, it should stop dropping in Temp.
No matter if you wrap or not, the reason the temp drops is because every time you open the door the temp in the smoker drops, which in turn eventually drops the meat temp.
Wrap it or not, leave it alone until it gets to at least 200° IT---Mine are usually good to pull at about 203°.
BTW: Your bark isn't going to be good at 155° or 160°, but it's not near done then either!
Pulled Boston Pork Butt (230°--April 23, 2013)
Pulled Boston Pork Butt (265°--Oct 21, 2018)
Bear
Now if you could quit worrying through the whole smoke & quit opening the door, it should stop dropping in Temp.
No matter if you wrap or not, the reason the temp drops is because every time you open the door the temp in the smoker drops, which in turn eventually drops the meat temp.
Wrap it or not, leave it alone until it gets to at least 200° IT---Mine are usually good to pull at about 203°.
BTW: Your bark isn't going to be good at 155° or 160°, but it's not near done then either!
Pulled Boston Pork Butt (230°--April 23, 2013)
Pulled Boston Pork Butt (265°--Oct 21, 2018)
Bear
jbellard
Smoking Fanatic
Bavaitor,
The finished product looks good to me.
I’ve cooked a few butts now and I think your issue on the kamodo is the lack of good air flow. In my humble opinion, The airflow plus a ton of rub really helps to create that thick crunchy crust that most people drool over.
I have a stickburner and also have been known to cook a butt or 4 on my weber gas grill. The butts on the gas grill are usually like an 8 and the stickburner ones are like an 11. I think it’s due to increased air flow that crunches up that outer layer of yummy fat and meat.
Keep practicing and it’ll be the gift that keeps on giving.
The finished product looks good to me.
I’ve cooked a few butts now and I think your issue on the kamodo is the lack of good air flow. In my humble opinion, The airflow plus a ton of rub really helps to create that thick crunchy crust that most people drool over.
I have a stickburner and also have been known to cook a butt or 4 on my weber gas grill. The butts on the gas grill are usually like an 8 and the stickburner ones are like an 11. I think it’s due to increased air flow that crunches up that outer layer of yummy fat and meat.
Keep practicing and it’ll be the gift that keeps on giving.
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