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28 members (wareagle22, Narrow Gap, cartervj, Obsession, PikeRoadHunter, AUjerbear, Josh3, MCW, BPI, Young20, 3Gs, 7mmSTW, mopar, Bama-66, fur_n_feathers, mjs14, janiemae, Fishminer91, gobblebox, gregnbc, StateLine, catdoctor, coosabuckhunter, UA Hunter, 4 invisible),
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Key:
Admin,
Global Mod,
Mod
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Joined: Aug 2014
Posts: 14,395 Likes: 4
Gary's Fluffer
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Gary's Fluffer
Joined: Aug 2014
Posts: 14,395 Likes: 4 |
As soon as chicken hits 165 it’s coming off.
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Joined: Sep 2003
Posts: 13,667 Likes: 28
Booner
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Booner
Joined: Sep 2003
Posts: 13,667 Likes: 28 |
Anybody pulling a pork butt before 195 doesn't know chit about bbq
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Joined: Jul 2011
Posts: 39,938 Likes: 130
Freak of Nature
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Freak of Nature
Joined: Jul 2011
Posts: 39,938 Likes: 130 |
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"?
Too many people spend money they don't have , on things they don't need, to impress people they don't know.
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Joined: Jun 2010
Posts: 9,461
14 point
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14 point
Joined: Jun 2010
Posts: 9,461 |
Y'all some outraged folks about temperatures of butts
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Joined: Nov 2014
Posts: 1,787
8 point
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8 point
Joined: Nov 2014
Posts: 1,787 |
As soon as chicken hits 165 it’s coming off. Same here
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Joined: Jun 2013
Posts: 5,711
12 point
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12 point
Joined: Jun 2013
Posts: 5,711 |
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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Joined: Jul 2011
Posts: 39,938 Likes: 130
Freak of Nature
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Freak of Nature
Joined: Jul 2011
Posts: 39,938 Likes: 130 |
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"?
Too many people spend money they don't have , on things they don't need, to impress people they don't know.
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Joined: Jun 2013
Posts: 5,711
12 point
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12 point
Joined: Jun 2013
Posts: 5,711 |
I brine mine overnight, that's probably why mine take longer. When I'm doing a long smoke, I always add moisture to the meat.
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Joined: Nov 2011
Posts: 22,603 Likes: 22
Freak of Nature
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Freak of Nature
Joined: Nov 2011
Posts: 22,603 Likes: 22 |
Butt is done when you can pull the scapula out. That’s usually about 200 internal temp. That one pictured looks nowhere near done.
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Joined: Nov 2014
Posts: 14,858 Likes: 33
Puts sugar in his cornbread!
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Puts sugar in his cornbread!
Joined: Nov 2014
Posts: 14,858 Likes: 33 |
Temps you say? I cook it till it's done.
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Joined: Jun 2017
Posts: 7,104 Likes: 17
The Flippin’ Idiot That Could Care Less
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The Flippin’ Idiot That Could Care Less
Joined: Jun 2017
Posts: 7,104 Likes: 17 |
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.
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Joined: Aug 2003
Posts: 44,377 Likes: 28
Freak of Nature
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Freak of Nature
Joined: Aug 2003
Posts: 44,377 Likes: 28 |
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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Joined: Oct 2008
Posts: 31,552 Likes: 130
Grumpy Old Man
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Grumpy Old Man
Joined: Oct 2008
Posts: 31,552 Likes: 130 |
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????
I hate making a good first impression. There’s no way I can keep that shit up.
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Joined: Aug 2003
Posts: 44,377 Likes: 28
Freak of Nature
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Freak of Nature
Joined: Aug 2003
Posts: 44,377 Likes: 28 |
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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Joined: Nov 2014
Posts: 14,858 Likes: 33
Puts sugar in his cornbread!
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Puts sugar in his cornbread!
Joined: Nov 2014
Posts: 14,858 Likes: 33 |
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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Joined: Feb 2003
Posts: 12,855 Likes: 42
Booner
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Booner
Joined: Feb 2003
Posts: 12,855 Likes: 42 |
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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Joined: Nov 2011
Posts: 22,603 Likes: 22
Freak of Nature
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Freak of Nature
Joined: Nov 2011
Posts: 22,603 Likes: 22 |
Y'all some outraged folks about temperatures of butts  It's almost turkey season.
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