Pork Butt - 2nd Go Around

I've found the optimum temp for butts to be 190-195. A picnic shoulder can probably withstand a finish temp of 190. Cooking beyond 195 will tend to draw out more moisture. If you're looking to achieve a final product that just falls apart, 200 is your magic number.

No matter which temp you decide upon that suits your needs, consider injecting the butt/shoulder prior to smoking. Your options range from something as simple as apple/white grape/peach juice, or a specific pork injection. Butcher Barbecue (Google it) sells a terrific pork (and brisket) injection.

Try this method for your next PB/PS smoke: 6-8 hrs prior to cooking, inject the meat and apply rub. Wrap it tightly in plastic wrap. Proceed as you have and pull the meat at 195. Wrap the butt/shoulder TIGHTLY in foil and let it sit an hour in a Cambro or insulated cooler.

Pull/slice the meat and moisten with a little finishing sauce. You'll be a happy camper.

Sometimes it just the quality of pork that has a lot to do with dryness. Cooking to a too high temp will effect the texture of pork...ie, mushiness for mouth feel.

I did like you, practiced and took good notes tell I got the finished product that I like...but occasionally I get an dang old hawg that just don't see it the same as I do,oh well!

quote:

Originally posted by cal:
Sometimes it just the quality of pork that has a lot to do with dryness.

I've had the best luck with Seaboard brand Prairie Pork Butts from BJ's Club. They average 8-9 lbs, have just the right amount of fat and usually a nice front (Money) muscle.

There's NO magic answer, sorry.

As no two pigs are the same, I can't give you a temp that will work the same for two butts.

I hear your pain. Problem is I could give you 197 for a temp and it not work for you on one PB but work on the next.

There is still a LOT of art in BBQ and I think determining when it's done is the art.

What you have to do is learn to determine when done is done (hmm, I think I've heard that somewhere). Basically I've seen butts done at 185 and some to 205.

Dryness is a function of a number of things, a lot of which is intramuscular fat. You also have the issue of mass. The outer part will cook/finish/dry before the middle is complete.

I would practice with temps as a way to START to decide if you want to pull it out, but learn to tell if it's done.

You can pull the bone to see if it comes out clean.

You can take a temp probe and prod the meat to feel for resistence.