Tough Pork Butt

pagsMember

Three of my buddies and I went down to Lockford Meat Company to pick up some sausages. While driving down, one of my buddies mentioned, "Boy. I smoked a pork butt yesterday, and it was very difficult to pull." I asked him what was the internal temperature when you pulled it from the smoker? He said, 170*.

I gave him the mini version of Pork Butt 101 while I drove.

Not being critical of him. We've all lived and learned. Just pointing out how much knowledge a lot of us have gained on this forum. Two years ago, I wouldn't have known what to tell him.

Additionally, when we got home, I gave a couple of those big boys (Dakotas--garlic sausage) to each of my 2 neighbors (walking buddies). You should have seen them. They were like a couple of kids at Christmas.

1/20/1112:43 AM

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cal 2Member

I agree Pags, so many folks look at a meat guide temp chart and think that that is how it should be cooked and after disappointment, just give up. Smokin' has been wise to teach us that temp is only a target to get you to the point of using the ART of telling doneness, cause as so many of us have learned making good Que is an ART that experience will be the best teacher. Those that chose to never try will never learn,IMO.

My son in law has told me more then once, that he really never cared for BBQ, until he started eating mine. I've yet to see him pass up a free meal...LOL...oh well.

1/20/116:14 AM

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Former Member

does size matter? I'm doing a 15lb pork shoulder this weekend, and I think I got the time fiqured out, 225-250 till it gets to 190, but would it taste a little bit touger because its a bigger piece of meat?

3/3/119:19 AM

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tomMember

I'm no expert on whole shoulders,but I do cook with folks that are.Good pork,will be good.

190* may be a good place to probe for tender-but may be 5*-10* to early.You may find your time line is closer to 16 hrs,than a couple hrs/lb.Holding 2-3 hrs is never a bad plan.

3/3/1110:21 AM

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Former Member

Thanks Tom! 16 hrs for a 15 lb pork is roughly a little bit more than an 1 hr/lb, is that acurate? I was prepared to smoke the pork for around 23 hours 1 1/2hrs/lb. at 250*. What is holding 2-hrs.

3/3/1111:22 AM

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tnqMember

last couple of shoulders that I smoked were 1.75 and 1.89 hours/lb. Smoker temp was set at 220.

3/3/111:51 PM

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chef-boy-arnie"If you can't smoke it, you probably shouldn't eat it!"

Coach, holding time is the time the pb spends double wrapped in foil and a towel and more often than not stuffed in a cooler to rest.
It can help the pb or brisket finish and takes a lot of stress away from getting an on time finish if you've already figgured it in to your smoke time.

3/3/112:20 PM

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