Reply to "What temp do I cook to on PBs???"

tomMember

The thoughts about finishing temp for shoulders/butts come from the years with the small Cookshacks.

I found that for timing purposes,I might want to start at 200º,the evening before feeding,then maybe kick up to 225º in the morning.Around 186º-187º,I'd get another long plateau,and then it would move on up and hang around 192º-193º.If I checked it at that temp,it would be falling apart on the rack.

Yep,it was real tender-but overcooked.The experienced pork cooks here will know the mouth feel/dryness of overcooked.
Thus,there are times it is worth opening the door and squeezing the butt,or twisting the bone-even though we aren't reading our desired higher internal temp.

Just a thought.

4/6/1010:12 AM

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