Drty Butt | Cookshack

Former Member

Received my elite this week. Seasoned per the instructions.
Did my 1st Butt today. Everyone seemed to like it.
6.7lb butt, coated with yellow mustard, Butt rub, cooked at 225 with hickory for 10 hours/180 internal temp. Seemed a little dry to me??
thoughts?
Thanks, Ted

12/2/126:53 PM

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Former Member

That should say DRY BUTT...not Drty? Fat Fingers

andyjMember

Didn't cook it long enough. You want to cook it to the 195-200 range. Cook til a skewer slides through with little resistance. Just curious, why did you decide to stop at 180? Did you cook by time or temp? My butts average about 12-15 hours.

cal 2Member

Also, 30-60 minute rest will help redistribute the juice to the outer dry areas.

PS. you can edit your post by using eraser in the bottom right corner of the post.

joemMember

10hrs/180 would have been a good time to foil with some "mop" and run to 198 (temp will rise to about 205)then wrap in a towel and rest in a cooler 1-4 hours. Then stand back cause you may get trampled in the stampede!

You could skip the foil but it will take longer and be a bit drier.

joemMember

You'll get more hits with Drty butt!

Former Member

@Joe...same issue I had when I tried to look up butt rubs. :-)

Former Member

Thanks everyone...I'll go longer next time. I read 180 for sliced shoulder, 190 for pulled. I cooked to temp, not time.
Longer and hotter next time!!

Were you planning on pulling or slicing. I would do 195 for the pulled. A butt can carry another 5 degrees after it is pulled to rest.

RandyE

Former Member

We were slicing it...going to shred the left overs.

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