|
|
|
|
1
|
2
|
3
|
4
|
|
5
|
6
|
7
|
8
|
9
|
10
|
11
|
|
12
|
13
|
14
|
15
|
16
|
17
|
18
|
|
19
|
20
|
21
|
22
|
23
|
24
|
25
|
|
26
|
27
|
28
|
29
|
30
|
31
|
|
|
|
|
|
|
Iso
by AustinC. 05/21/24 05:01 PM
|
|
|
|
|
|
|
73 registered members (m97, lectrode, HappyHunter, hippi, ttsam, longshot, AMB, AUtgr, CatfishJunkie, imadeerhntr, jprice, Young20, Flyliner, leroycnbucks, sportrep, Bread, 000buck, Cynical, Hunting-231, DoubleShoalsJR, BearBranch, BC, kpswihart, Ray_Coon, Darrylcom, ultratec00, scrape, Ol Backwoods Boy, 10 POINT, buzzard, dagwood, Cactus_buck, FreeStateHunter, weatherby, Drycreek, Driveby, Tree Hanger, Ten37, gman, Leprechaun24, SouthBamaSlayer, Gobble4me757, Skullworks, Nowlide, OutdoorsAL, dustymac, cartervj, Geeb, mossyback, Chiller, Raspy, quickshot, Pwyse, Tree Dweller, brianr, SwampHunter, Robert D., abolt300, Ridge Life, TEM, Narrow Gap, Coosa buck, COOTER, Turkey Petter, Floorman1, curt99rsv, Gobl4me, 6 invisible),
596
guests, and 0
spiders. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
Re: Is it done? Pork butt
[Re: poorcountrypreacher]
#3060907
03/07/20 03:17 PM
03/07/20 03:17 PM
|
Joined: Mar 2019
Posts: 2,001
North Alabama
NSDQ160
8 point
|
8 point
Joined: Mar 2019
Posts: 2,001
North Alabama
|
internal should be at 195 to pull 160 is my limit. 195 is burnt. I agree with Outback. Get it to 160 and then slice it with a knife. The only thing I would wanna get to 195 is a chicken. I used to cook competition BBQ.... you wouldn’t stay on a judges table if your pork butt or shoulder was at 160 and 195 is nowhere near burnt. If you’re going to try to correct folks at least know what you’re talking about.
|
|
|
Re: Is it done? Pork butt
[Re: Skullworks]
#3060945
03/07/20 04:27 PM
03/07/20 04:27 PM
|
Joined: Sep 2004
Posts: 36,311
alabama
BhamFred
Freak of Nature
|
Freak of Nature
Joined: Sep 2004
Posts: 36,311
alabama
|
what NSDQ160 said. 195 sure as hail ain't burnt. I finish mine alum foil wrapped to 200 and they shred just fine.
I've spent most of the money I've made in my lifetime on hunting and fishing. The rest I just wasted.....
proud Cracker-Americaan
muslims are like coyotes, only good one is a dead one
|
|
|
Re: Is it done? Pork butt
[Re: BhamFred]
#3060950
03/07/20 04:39 PM
03/07/20 04:39 PM
|
Joined: Aug 2018
Posts: 5,324
Georgia and Missouri
Semo
12 point
|
12 point
Joined: Aug 2018
Posts: 5,324
Georgia and Missouri
|
what NSDQ160 said. 195 sure as hail ain't burnt. I finish mine alum foil wrapped to 200 and they shred just fine. Sounds suspicious, I mean his name is 160. I've never put a thermometer in mine, but I usually smoke them for 12-16 hours at around 180.
|
|
|
Re: Is it done? Pork butt
[Re: Skullworks]
#3060954
03/07/20 04:55 PM
03/07/20 04:55 PM
|
Joined: Oct 2008
Posts: 30,910
Clanton, AL
Out back
Grumpy Old Man
|
Grumpy Old Man
Joined: Oct 2008
Posts: 30,910
Clanton, AL
|
200 is way burnt. Like charcoal burnt.
My opinions and comments are my own. They do not reflect the position or political opinions of Aldeer or any of the Aldeer administration.
|
|
|
Re: Is it done? Pork butt
[Re: Skullworks]
#3060984
03/07/20 05:31 PM
03/07/20 05:31 PM
|
Joined: Oct 2008
Posts: 30,910
Clanton, AL
Out back
Grumpy Old Man
|
Grumpy Old Man
Joined: Oct 2008
Posts: 30,910
Clanton, AL
|
All meat should have some blood showing, that's the flavor.
My opinions and comments are my own. They do not reflect the position or political opinions of Aldeer or any of the Aldeer administration.
|
|
|
Re: Is it done? Pork butt
[Re: Out back]
#3060989
03/07/20 05:37 PM
03/07/20 05:37 PM
|
Joined: Aug 2018
Posts: 5,324
Georgia and Missouri
Semo
12 point
|
12 point
Joined: Aug 2018
Posts: 5,324
Georgia and Missouri
|
All meat should have some blood showing, that's the flavor. I especially like my bat and pangolin on the rare side.
|
|
|
Re: Is it done? Pork butt
[Re: Skullworks]
#3060991
03/07/20 05:38 PM
03/07/20 05:38 PM
|
Joined: Aug 2014
Posts: 669
Ms
FX4
4 point
|
4 point
Joined: Aug 2014
Posts: 669
Ms
|
It's called bark. If you've ever eat pulled pork, it was cooked to at least 195. It won't pull if it's cooked any lower than that.
|
|
|
Re: Is it done? Pork butt
[Re: Skullworks]
#3061001
03/07/20 05:51 PM
03/07/20 05:51 PM
|
Joined: Feb 2011
Posts: 10,740
Santa Rosa/Conecuh
hallb
Booner
|
Booner
Joined: Feb 2011
Posts: 10,740
Santa Rosa/Conecuh
|
If you want your pork 160 or lower, cook a pork loin/tenderloin or some chops. Butts need to get up to 205 low and slow. Now I do love the pork steaks that are made from slicing the butt while it's raw, I'll marinate those in some allegro and grill them fast and hot, those things are fine and cheap.
Last edited by hallb; 03/07/20 05:52 PM.
|
|
|
Re: Is it done? Pork butt
[Re: James]
#3061008
03/07/20 05:58 PM
03/07/20 05:58 PM
|
Joined: Feb 2003
Posts: 12,171
Sylacauga, AL
poorcountrypreacher
Booner
|
Booner
Joined: Feb 2003
Posts: 12,171
Sylacauga, AL
|
internal should be at 195 to pull 160 is my limit. 195 is burnt. I agree with Outback. Get it to 160 and then slice it with a knife. The only thing I would wanna get to 195 is a chicken. Well that would be some burnt azz chicken I can't imagine anyone wanting rare chicken. I split them in half and put the thermometer in the thigh, and it takes about 40 minutes for my grill to bring it to 195. The outside is brown and the skin is a little crispy, but it sure isn't burnt. A lot of the fat cooks out if you get it to that temp.
All the labor of man is for his mouth, and yet the appetite is not filled.
|
|
|
Re: Is it done? Pork butt
[Re: Skullworks]
#3061019
03/07/20 06:11 PM
03/07/20 06:11 PM
|
Joined: Aug 2003
Posts: 42,277
UR 6
top cat
Freak of Nature
|
Freak of Nature
Joined: Aug 2003
Posts: 42,277
UR 6
|
Chicken and turkey in thigh 175. Butt 195 - 200. Brisket 200 - 205.
LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!!
- - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -
|
|
|
Re: Is it done? Pork butt
[Re: FX4]
#3061020
03/07/20 06:14 PM
03/07/20 06:14 PM
|
Joined: Jan 2001
Posts: 25,990
Fayetteville TN Via Selma
jawbone
Freak of Nature
|
Freak of Nature
Joined: Jan 2001
Posts: 25,990
Fayetteville TN Via Selma
|
It's called bark. If you've ever eat pulled pork, it was cooked to at least 195. It won't pull if it's cooked any lower than that. The bark is the best part.
Lord, please help us get our nation straightened out.
|
|
|
Re: Is it done? Pork butt
[Re: Skullworks]
#3061103
03/07/20 08:17 PM
03/07/20 08:17 PM
|
Joined: Feb 2014
Posts: 3,799
Scottsboro Al
TravisBatey
10 point
|
10 point
Joined: Feb 2014
Posts: 3,799
Scottsboro Al
|
200 is way burnt. Like charcoal burnt. That's just damn ignorant right there. 205-210 to pull it apart 175 to slice and still have the connective tissue and fat break down enough to not be chewing all night.
|
|
|
Re: Is it done? Pork butt
[Re: Skullworks]
#3061109
03/07/20 08:21 PM
03/07/20 08:21 PM
|
Joined: Jun 2013
Posts: 52,480
Gee's Bend/At The Hog Pen
James
Freak of Nature
|
Freak of Nature
Joined: Jun 2013
Posts: 52,480
Gee's Bend/At The Hog Pen
|
[quote=Out back][quote=NSDQ160]
The only thing I would wanna get to 195 is a chicken. Well that would be some burnt azz chicken I can't imagine anyone wanting rare chicken. I split them in half and put the thermometer in the thigh, and it takes about 40 minutes for my grill to bring it to 195. The outside is brown and the skin is a little crispy, but it sure isn't burnt. A lot of the fat cooks out if you get it to that temp. Rare? What you talking about Preach? 165/175 is the magic number for Chicken
Do not regret growing older, it's a privilege denied to many!
|
|
|
Re: Is it done? Pork butt
[Re: James]
#3061121
03/07/20 08:33 PM
03/07/20 08:33 PM
|
Joined: Feb 2014
Posts: 3,799
Scottsboro Al
TravisBatey
10 point
|
10 point
Joined: Feb 2014
Posts: 3,799
Scottsboro Al
|
[quote=Out back][quote=NSDQ160]
The only thing I would wanna get to 195 is a chicken. Well that would be some burnt azz chicken I can't imagine anyone wanting rare chicken. I split them in half and put the thermometer in the thigh, and it takes about 40 minutes for my grill to bring it to 195. The outside is brown and the skin is a little crispy, but it sure isn't burnt. A lot of the fat cooks out if you get it to that temp. Rare? What you talking about Preach? 165/175 is the magic number for Chicken 195 on chicken is gonna be some dry azz chicken. I'm 165-175 on chicken.
|
|
|
|
(Custom).JPG)
