New AQ owner

If you want to pull the pork, you will have to get the internal temperature to at least 192*. It won't pull at 175*, let alone 165*.

For starters, readPork Butt 101. It has invaluable information about Pork Butts. Some basic rules and guidelines that will get you there.

Additionally, read all the 101's--PB, ribs, turkey, etc. You'll find the links to them on the first page after signing in.

Good luck. A little reading in the 101's and the forum, and you'll be surprised at the wealth of information.

quote:

Originally posted by cookinpig:
Introduced myself, cookinpork, on roll call but that does not seem to be use often...

It's used, I read them all, but we don't normally reply, it's just a simple way for you to introduce yourself.

Pags gave you some good info. Key thing we'll help you here is how to determine when DONE means DONE (some guy on the forum says that all the time)

Welcome aboard cookin'

Knowing when "it's" done will come with experience. Look for a bone-in butt when you're ready to buy one. Insert a probe thermometer into the center and fire up the AQ. When the temp reads 190, open the door look at the butt...the blade bone will be protruding out of the meat. Give it a tug. If it comes out with little or no resistance, you're good to go.

Another doneness gauge is the thermometer probe itself...or a metal skewer. Either should slide into the center of the butt with ease.

Keep track of your meat weights and the temp when they were done. Large meats such as butts and briskets are generally ready around the 195 mark but swings of 5 - 10 o do occur. Rely on the tenderness of the meat to dictate when it's ready...time and temp is simply a guideline.