Tough Pork

[gj pit club]

I bought 2 pork butts at Sam's Club.  Every other time I have bought there, they have turned out great.  This time the roasts were a lot more dry and tough than normal, and had to be cut - they would not pull apart.  I cooked them for multiple hours at 225 degrees.  At 160, I pulled them out and foiled them, and took them out at 197 to let them rest for 25 or so minutes.  What did I do wrong?  Or is it possible that some pork butts just have not near as much fat and don't turn out good?

 

[stickyfingers]

At 197, I would have let them rest in a cooler for a couple of hours.

 

[noboundaries]

Always remember the probe test before you pull the meat off the smoker.  I've had tough cuts of meat (butts/briskets/chuckies) surprise me at how high an IT I had to take them before they became tender.   

 

[crazymoon]

GJ, Try an IT of 205 with a rest .

 

[GaryHibbert]

Hey GJ.  

   I always take my butts to an IT of 205 (or there-a-bouts).  Then a rest.

Gary

 

[doctord1955]

I agree with Sticky several hours wrapped in towels in a cooler go long ways toward tender and moist!

 

[demosthenes9]

you didn't cook them long enough.  As Noboundaries said, use the probe test.

 

[gpb11]

As above, temperature tells you when to start testing for probe tender. Animals can and will vary.

 

[eman]

no matter what the thermo says .Grab the bone and wiggle it. if it pulls out of the butt easily it's done.

 

[gj pit club]

Thank you all very much