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8 replies

Tender vs. Done?

FM Former Member
Since I received my 025 a few weeks ago, I've done ribs, a whole chicken and today, a 4# pork butt. I can see why this will take some time to learn the right techniques. For me, less wood is better. I'm not a big fan of the hickory that came with the smoker, so I got some apple and I used much less. That seems to help. I'm confused, however, about the "tenderness" of the meat. I thought the ribs were too tough, but certainly done. The chicken was fine, but today, after 10 hours, the butt was absolutely done, but required slicing, rather than "pulling" or having it just "fall apart" like I kind of expected. I suppose I could be impatient and didn't let it go long enough, but I don't get the feeling another hour or two would make that much difference. I did loosely foil the butt after seven hours, for what it's worth. Also note that the rather thinly sliced butt was tender and tasty, but just not what I expected.

Also, can I assume that smoking "lots" of meat at the same time tends to keep things a bit more moist? I think all three items I've done were dryer than I'd like.

Any comments or suggestions are surely appreciated.
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cal 2cal 2Member
A fine cook explained to me that traditional bbq was taking tough pieces of meat that had to be cooked a long time so the collagen would break down which would result in the fat turning in juicy gelatin, which would leave a piece of meat that most folks would grind into sausage or burger, into a fine moist meal.

If you don't break down the fibers it will be DRY!...but cooked safe enough to eat.
FM Former Member
Done to me means fully cooked through and safe to eat. In the case of the PB, it was cooked through and when chunks were "torn" (notice I didn't say pulled...) off and sliced, it was tender to eat. That's different than the yummy, juicy, falling-apart goodness that I had in mind.

I think the key for the PB might be in cal and Andy's comments - probably not cooked long enough.

I'll read more and work on my patience...
T tomMember
One of our mentors and a longtime forum member and teacher of CS cooking classes, used to tell new cooks to cook your butts until you thought they were done and then cook another three hrs,if cooking at 225º. Big Grin

He was one of the first to hold comp cooking classes and actually share his techniques.

Ribdog might need to verify that timing for me,as he was also around drbbq in those days.
FM Former Member
It's actually a great question.

I was helping a Chef understand BBQ. I was cooking brisket to "well done" but it was tough. It was about 165 or so (because he though he needed to be food safe on it).

Well.... needless to say after a little instruction I explain to him that there is done (when the meat is cooked) and then there is BBQ Done.

Hince why I've always said, since day one on this forum.

"it's done when it's done" (I could have copyrighted it, now everyone says it ... but I was first)

You really need to learn "BBQ Done" (my copyright) for each cut of meat. Because of the cooking methods, it varies with each. BBQD for PB is different than Ribs and Brisket.

Best thing is to focus on one item (you pick) and start a thread and we can discuss it there. That's a main reason why we have all the different forums is to customize the learning curve.
andyjandyjMember
quote:
Originally posted by Slimmy:
Done to me means fully cooked through and safe to eat. In the case of the PB, it was cooked through and when chunks were "torn" (notice I didn't say pulled...) off and sliced, it was tender to eat. That's different than the yummy, juicy, falling-apart goodness that I had in mind.


You said it was "cooked through and safe to eat". Does that mean you checked the temp? What temperature did you take the butt out? Safe to eat is 145, FDA recently dropped it from 160, "falling-apart goodness" is around 195-200.

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