Need Advice On What Happened To My Pork Butt....

AC Man

I don't get it, I smoked a 5 lb boneless pork butt to 198 degree internal temp, pulled and wrapped. Let it rest and when I went to shred it, the butt was way under cooked. Big hunk of greasy fat meat. My digital thermometers are dead accurate. Any ideas?

Fly Hooker

Was it previously frozen?? What temps were you smoking at and for how long??

hossmoss

If you showed 198 internal on that piece of meat, then either misplacement of thermometer or inaccurate thermometer. Those are the only two possible explanations. Well, I guess your jealous neighbor could have snuck over and made a quick swap.

FYI - Better flavor in a bone in butt, and the bone is a built in doneness indicator.

AC Man

Never frozen, tried probe in a couple places. It is accurate, I checked it in boiling water and against my expensive one for work. I Cooked 225-235 about 4 hrs. Seemed to cook quick, I took it out of the fridge 5 hrs before cooking. I should have tested it before wrapping but thought 198 was good. Will test next time. Normally buy bone in.

RexLan

AC Man wrote: »

Never frozen, tried probe in a couple places. It is accurate, I checked it in boiling water and against my expensive one for work. I Cooked 225-235 about 4 hrs. Seemed to cook quick, I took it out of the fridge 5 hrs before cooking. I should have tested it before wrapping but thought 198 was good. Will test next time. Normally buy bone in.

NO way ... not done at all in 4 hrs to pull with a 230° smoke.

Boneless is a total waste of money. Weight the bone in roast and bone it. Subtract the bone weight then do some simple math. You will see you paid a good price to do that 2 minute job.

I always process mine 3 hours w/smoke @ 235°. More smoke is not better. Continue to an IT of 155° -- pull it, foil and rest. To the table it goes for a dinner carve your own feast. Remainder is processed in foil at 300° to an IT of 215°. It will fall apart.

This won't pull but **** fine table fare

AC Man

Just placed the remaining wrapped 2 lb pork in the oven to 212 degrees internal temp.. Still not able to pull, infact still a big hunk of fat.Was able to slice off some good meat. Actually I like sliced pork, but pulled ain't happening.

Flash

AC Man wrote: »

Just placed the remaining wrapped 2 lb pork in the oven to 212 degrees internal temp.. Still not able to pull, infact still a big hunk of fat.Was able to slice off some good meat. Actually I like sliced pork, but pulled ain't happening.

You got some nasty meat from Mexico.

RexLan

If it was a big hunk of fat and if it got to 212° it would be melted and no longer a big hunk of fat.

I agree with Flash ... got something nasty going on.

PICTURE

hossmoss

Horsemeat in disguise? or some kind of javelina or peccary... maybe like Flash opined... not domestic raised pig. NEVER got a boston butt to 195 and not able to pull.

Baits Out

Hmmmmmmmmm.

I usually buy bone-in butts in the 10 to 14 pound range.

Put them in a large plastic bag with the rub for 2 or three days in the fridge, turning twice or so a day to make sure they are completely and evenly covered with the rub.

Then smoke (usually over apple wood) for 5 - 6 hours at 225.

Then briefly remove and completely wrap in tin foil and put back in the smoker for another 2 hours at the same temp.

So far this has been flawless.

And my son's boxer loves dem bones.

fathom

an old sow that was to old for any more litters so off to the slaughterhouse she went or an old fat lazy boar that was replaced are my thoughts. that or just one that died of old age and they sold her to a downed livestock buyer and it wound up at the slaughterhouse.