Quick Newbie Question about the Crutch

[mimecola]

Hey All,
Had a quick search through the vast threads regarding the crutch but no luck finding advise. I put on 2 eight pound butts around 11:00 last night and had my Kamado JOE set at 235F. Around 5 hours in, I was stalled at about 158F internal temp. I proceeded to tightly wrap my butts as I've done in the past. Another 5 hours gone and my internal temp was 201F for one bit and 198F for the second. Normally, I would remove and keep wrapped till it's time to eat. This time around I decided to unwrap and place back on the smoker in hope of drying up the surface a bit to crust up the bark if possible. I noticed after about 45 mins that the internal temp on both butts has decreased by about 30 degrees hovering now at around 170F. Is this normal?? I'm currently at the 15th hour with a pit temp of 238 at the grate. My internal temp is 180F. Are these butts ready to come off as the wrapped temp was at 200F 4 hours ago?? Any advice would be greatly appreciated.

 

[noboundaries]

Welcome to SMF!  Glad you are here and looking for answers right off the bat. 

A temp drop after unwrapping isn't unusual.   If you used aluminum foil, the meat is sweating into the wrap and that moisture is boiling.  But, 10 hours for an 8 lb butt is pretty fast at 235F, even when wrapped. 

Probe the meat.  If the probe (dual pronged fork, temp probe, toothpick, etc) slides in easily, the meat is done.  If not, it needs to cook longer. 

Also wiggle the bone.  It should feel like you can pull it free with a minimal amount of tug.  If the meat is holding on to the bone, it needs to cook longer.   

 

[mimecola]

Awesome advice. Close to 17 hours now and an internal temp of around 194F. I'll hold off a bit longer.

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• mimecola
• May 22, 2017

 

[noboundaries]

Almost there!  201-203F IT is my personal sweet spot on butts.  A few degrees can make a big difference.

 

[submariner]

Welcome and every cook goes different.  I cook my until 205. Grab the bone and see if it is loose!!

 

[SmokinAl]

Well how did it turn out?

Al

 

[mimecola]

Finally pulled them off at 201F. Family thought it was great. Unfortunately, I'm my worse critic and thought it was not as tender as the last. I've taken some mental notes and will change up a few things next time. Lots of left over shred. First time that's happened as we usually devoir everything and I've never smoked a pair before. What does everyone do with left over shred?? Does it freeze well??

 

[lancep]

Tacos, sammies, nachos, spaghetti here in Memphis but I'm not a fan, enchiladas, honestly what ever you can imagine. We've frozen quite a bit here with good results. And yes we are always our own worst critics.

 

[sauced]

I use what little left over pp I have for sandwiches, in omelets, tacos and even on a salad.