I picked this up by our own drbbq on another forum and thought it might be interesting.
The question had to do with a tender,but still greasy butt.
We tend to focus a lot on temperatures and may forget Smokin's advice,"its done when its done".
Posted by drbbq on January 06, 2003 at 21:00:15:
In Reply to: Pork Butt a Success, but still got some questions posted by Mickinmo on January 06, 2003 at 20:35:27:
Cooking a good butt isn't about the ultimate internal temp, it's way more about the journey to that temp. Carmelization, RENDERING and breakdown occur during this long slow process. My guess is you didn't achieve enough rendering. That's one of the downsides to raising the temp and shortening the process.
190 is a high enough internal temp as long as you took the right amount of time getting there. 200 probably would have done you better. Alot of rendering would have occured during that last couple hours.
Here's my beginner rule for pork cooking. Cook it until you think it's done and then cook it another 3 hours. BTW I cooked 20 butts last night and they took 18 hours plus some resting.
Just for info,drbbq probably bought case butts from Sam's Club and they weigh around 7.5-8 lbs each.
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