Pork Butts!

[txav8r]

Two pork butts on the egg today...Charro Beans in the crock pot! The kids were supposed to grace us with their presence Saturday. Maybe not now, so more pulled pork for us!

 

[Stacey in SC]

SuperJet Dan - that SUCKS!!! My favorite pork is chicharones, but pulled pork, pork roast, pork chops, pork loin.....I mean, it all works. My faaaaavorite.

 

[itsdgm]

@txav8r I wish I was closer!!! I'd help you make some of that disappear.

 

[Andy S]

Also smoking a butt. Mine is rubbed and waiting to be put on the grill. We will be sharing this with @Chrissy and Jim tomorrow on Lake Murray. Will also be trying to convince them to come to Bimini this year.

 

[leeatmg]

I love pork, but my digestive system and pork are not friends, cannot eat it anymore

Oh, you poor, poor man. That's like being allergic to sex.

 

[txav8r]

sex...what is that? Something to do with Pork Butt?

 

[Lspeedss]

Woh @txav8r .. That kind a talk could get a guy in trouble..

 

[txav8r]

Haha...was more referring that it might be off topic!

 

[Lspeedss]

 

[billyb]

What temp do you guys pull your butts?

 

[Lspeedss]

188 - 200

 

[Lspeedss]

I should add in a smoker or on indirectnheat. 188-200..Believe it or not.
. It takes that high temp to render the fat. Will not be dry as that fat just saturates it. Yum

 

[scokill]

I should add in a smoker or on indirectnheat. 188-200..Believe it or not.
. It takes that high temp to render the fat. Will not be dry as that fat just saturates it. Yum

I pull at 190 and it goes over a little from the latent heat. If I have trouble keeping it together when I pull it out, it's done.

 

[txav8r]

I pull at 195-200. It climbs from 190 to 195 in less than 10 minutes generally and I am scurrying to have it off by 195.

 

[MikeyL]

The "Correct way" to know your Butt is done .........
Is the TWISTED FORK method.
That is when you can insert a regular eating fork all the way into the butt, up to the ends of the tines of the fork, and turn it around completely, 1 revolution.
That will occur somewhere close to 195 degrees. BUT (and no pun intended !) ........ All butts are different ... and all butts "render down" at slightly different temperatures. Sometimes the "fork will twist" at 193 or 194, and another time it'll take 198. It's all trial and error, on each 'cook.'
This method will GAR-AN-TEE you can pull your butt, and know it is done/cooked correctly. And you'll be able to pull the bone easily.
AND ......... a butt (shoulder) where the meat falls off the bone is a sign it has been left cooking WAYYYYYY too long.
ALSO ... having to Cut the meat off the bone or struggle, is also a sign that the your are still undercooked.

Good Luck to all, and enjoy this incredible weekend of boating FUN TIME - Mikey Lulejan- Lake Oconee, GA

 

[cane.mba]

The "Correct way" to know your Butt is done .........
Is the TWISTED FORK method.
That is when you can insert a regular eating fork all the way into the butt, up to the ends of the tines of the fork, and turn it around completely, 1 revolution.
That will occur somewhere close to 195 degrees. BUT (and no pun intended !) ........ All butts are different ... and all butts "render down" at slightly different temperatures. Sometimes the "fork will twist" at 193 or 194, and another time it'll take 198. It's all trial and error, on each 'cook.'
This method will GAR-AN-TEE you can pull your butt, and know it is done/cooked correctly. And you'll be able to pull the bone easily.
AND ......... a butt (shoulder) where the meat falls off the bone is a sign it has been left cooking WAYYYYYY too long.
ALSO ... having to Cut the meat off the bone or struggle, is also a sign that the your are still undercooked.

Good Luck to all, and enjoy this incredible weekend of boating FUN TIME - Mikey Lulejan- Lake Oconee, GA

+1 the bone should come out clean, but you should feel some resistance when pulling it out. If the meat falls apart when you pull the bone, you waited too long. However, the BGE will lock in the moisture so even overdone PP is still awesome!

 

[txav8r]

Yeah, you can't really mess up a pork butt on the egg...gotta hand it to ceramics.

 

[MikeyL]

NUTTIN ' .......... and I mean NOTHING ! ......... beats cooking meats over pure heart of Red Oak wood !
On an offset smoker.
I rest my case.
LOL !
Mikey Lulejian - Smokin' Up Lake Oconee, GA

 

[billyb]

How exactly does a bge "lock in moisture"?

 

[MikeyL]

How exactly does a bge "lock in moisture"?

LOL ............ It's part of the Great Mysteries of Life.
Only BGE owners know. Which is why I cook on a 1/4 steel offset smoker. LOL !
Billy ....... Thank you so VERY much for asking this !
Sincerest Best Wishes, Mikey Lulejian - Smokin' over REAL Red Oak wood on Lake Oconee, GA