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Re: Is it done? Pork butt
[Re: Skullworks]
#3061192
03/07/20 09:35 PM
03/07/20 09:35 PM
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Joined: Jul 2011
Posts: 34,458
Boxes Cove
2Dogs
Freak of Nature
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Freak of Nature
Joined: Jul 2011
Posts: 34,458
Boxes Cove
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Butts are easy , smoke them at 225-250 an hour for each pound of weight. Take them off , double wrap in foil and put in a cooler for 2 hrs to "finish". Leave the thermometer in the kitchen drawer.
"Why do you ask"?
Always vote the slowest path to socialism.
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Re: Is it done? Pork butt
[Re: SouthBamaSlayer]
#3061224
03/07/20 10:04 PM
03/07/20 10:04 PM
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Joined: Nov 2014
Posts: 1,787
Cullman
Zkd22
8 point
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8 point
Joined: Nov 2014
Posts: 1,787
Cullman
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As soon as chicken hits 165 it’s coming off. Same here
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Re: Is it done? Pork butt
[Re: 2Dogs]
#3061321
03/08/20 07:31 AM
03/08/20 07:31 AM
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Joined: Jun 2013
Posts: 5,651
Lincoln, Alabama
blumsden
12 point
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12 point
Joined: Jun 2013
Posts: 5,651
Lincoln, Alabama
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Butts are easy , smoke them at 225-250 an hour for each pound of weight. Take them off , double wrap in foil and put in a cooler for 2 hrs to "finish". Leave the thermometer in the kitchen drawer. That dont always work. When I first got my smoker, that's exactly what the book said do. It was good. But it would not pull apart. I watched alton brown and he explained about breaking down connective tissue. A thermometer, imo, is a valuable tool.
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Re: Is it done? Pork butt
[Re: blumsden]
#3061322
03/08/20 07:35 AM
03/08/20 07:35 AM
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Joined: Jul 2011
Posts: 34,458
Boxes Cove
2Dogs
Freak of Nature
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Freak of Nature
Joined: Jul 2011
Posts: 34,458
Boxes Cove
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Butts are easy , smoke them at 225-250 an hour for each pound of weight. Take them off , double wrap in foil and put in a cooler for 2 hrs to "finish". Leave the thermometer in the kitchen drawer. That dont always work. When I first got my smoker, that's exactly what the book said do. It was good. But it would not pull apart. I watched alton brown and he explained about breaking down connective tissue. A thermometer, imo, is a valuable tool. Always worked perfect for me.
"Why do you ask"?
Always vote the slowest path to socialism.
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Re: Is it done? Pork butt
[Re: Jakethesnake]
#3061447
03/08/20 11:15 AM
03/08/20 11:15 AM
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Joined: Oct 2008
Posts: 30,910
Clanton, AL
Out back
Grumpy Old Man
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Grumpy Old Man
Joined: Oct 2008
Posts: 30,910
Clanton, AL
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Im fixin to fire up the charcoal right dang now. I got pork chops, pork ribs, steaks, chicken legs and nasty chicken thighs and hot dogs. Wife loves them thighs. No meat on them to me. I prefer wings or breasts. But Publix has chicken legs/thighs buy 1 get 1 free. Im gonna start grilling a bunch of meats for left overs for the next few days. I gotsta go. Im hungry. You don't think there's any meat on the thighs, but you prefer wings???? Do you know the difference??? Do you actually know what a thigh is????
My opinions and comments are my own. They do not reflect the position or political opinions of Aldeer or any of the Aldeer administration.
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Re: Is it done? Pork butt
[Re: Skullworks]
#3061451
03/08/20 11:22 AM
03/08/20 11:22 AM
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Joined: Aug 2003
Posts: 42,120
UR 6
top cat
Freak of Nature
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Freak of Nature
Joined: Aug 2003
Posts: 42,120
UR 6
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Hope your applied rub last night....
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 - - - - - - - -
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Re: Is it done? Pork butt
[Re: Jakethesnake]
#3061474
03/08/20 11:59 AM
03/08/20 11:59 AM
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Joined: Nov 2014
Posts: 13,055
Montgomery, Alabama
jaredhunts
Puts sugar in his cornbread!
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Puts sugar in his cornbread!
Joined: Nov 2014
Posts: 13,055
Montgomery, Alabama
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Im fixin to fire up the charcoal right dang now. I got pork chops, pork ribs, steaks, chicken legs and nasty chicken thighs and hot dogs. Wife loves them thighs. No meat on them to me. I prefer wings or breasts. But Publix has chicken legs/thighs buy 1 get 1 free. Im gonna start grilling a bunch of meats for left overs for the next few days. I gotsta go. Im hungry. A good day for it.
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Re: Is it done? Pork butt
[Re: NSDQ160]
#3061520
03/08/20 02:42 PM
03/08/20 02:42 PM
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Joined: Feb 2003
Posts: 12,104
Sylacauga, AL
poorcountrypreacher
Booner
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Booner
Joined: Feb 2003
Posts: 12,104
Sylacauga, AL
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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. What? I didn't correct anybody in any way; I just said what I liked. When you take pork off at 160, it isn't BBQ. It's just sliced pork when you fix it that way, and I like that better than 200 degree pork that's covered with sauce. It's just what I like; I wasn't in any way talking about winning a contest, and I don't think I even implied that. The pork in the picture would have been ok with me. I realize it isn't the way most cook it. But while I enjoy pork that temp, I like chicken to be cooked more. I seldom eat anything except the dark meat, and I think it tastes better that way. It is also much easier on my digestive system when more of the fat cooks out. But it's ok with me if you want to eat differently. We aren't in a contest.
All the labor of man is for his mouth, and yet the appetite is not filled.
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It's almost turkey season.