Quick Butt Question, Opinions Please?

wntrlnd

Meat Mopper

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Oct 18, 2009

283

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out on the western plain

• Oct 2, 2010

• #1

My butt is at 199 degrees now.

Is there that much to be gained by letting it stay in the smoker until it hits 205?

My goal is pulled pork.

I'm willing to wait it out if it will be significantly better, but I've read some threads that say 200

Any thoughts?

 

Last edited: Oct 2, 2010

rdknb

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Chester (Kent Island), Md

• Oct 2, 2010

• #2

if you are going to be foiling and wrapping in towel it will cook some in the cooler.  That being said I always wait it out but that is just me

 

rp ribking

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Oct 29, 2009

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Northern, Indiana

• Oct 2, 2010

• #3

I take them off anywhere from 195*-205* and then I let them rest in an aluminum pan covered in foil. I use a lot less foil this way.

 

wntrlnd

Meat Mopper

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Thread starter

Oct 18, 2009

283

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out on the western plain

• Oct 2, 2010

• #4

yeah, i am going to do the foil and cooler thing

that's part of the reason i asked...i just read where someone said the butt will gain another 10-15 degrees in the cooler

thanks for your input, RdKnB!

anyone else?

 

wntrlnd

Meat Mopper

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Oct 18, 2009

283

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out on the western plain

• Oct 2, 2010

• #5

rp RibKing said:

I take them off anywhere from 195*-205* and then I let them rest in an aluminum pan covered in foil. I use a lot less foil this way.

Click to expand...

that sounds like a good idea, too.    do you put that in an oven or just let it sit on the counter while it's resting and redistributing the juices?

 

watlow

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Sep 28, 2010

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Carbondale Pa

• Oct 2, 2010

• #6

Have to agree with was already said. Have had good results anywhere above 190 - 195 and allowing to rest for an hour wraped in cooler.The best part of it all was how much fun I had doing it and what a great experience it was. Should be fine and happy smoking. LOL 

Not bad for your health, its loads of fun, and its legal

 

mballi3011

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• Oct 2, 2010

• #7

Personally I say wait till it hits 205° but thats just me and I'm losing in do it this way here anyway.

 

wntrlnd

Meat Mopper

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Thread starter

Oct 18, 2009

283

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out on the western plain

• Oct 2, 2010

• #8

thanks, Watlow!

thanks, Mark!

I appreciate your opinions!

the butt has been sitting at 201 for about 20 min now.

i'm going to pull it out and foil it pretty soon.

just crossed the 10 hour mark a bit ago

 

watlow

Fire Starter

Sep 28, 2010

33

10

Carbondale Pa

• Oct 2, 2010

• #9

mballi3011 said:

Personally I say wait till it hits 205° but thats just me and I'm losing in do it this way here anyway.

Click to expand...

Your not losing my freind, we only lose if we dont have fun doing what we LOVE, and I know were all having fun. LOL

 

rp ribking

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Oct 29, 2009

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Northern, Indiana

• Oct 3, 2010

• #10

wntrlnd said:

that sounds like a good idea, too.    do you put that in an oven or just let it sit on the counter while it's resting and redistributing the juices?

Click to expand...

Yea, I just keep the pan on the counter, they stay hot for hours just like in a cooler and then when you are ready to pull, just pull it the pan. I get a lot of juice on the bottom of the pan and I spritz with apple juice as I am pulling.  

 

chefrob

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Sep 13, 2009

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az

• Oct 3, 2010

• #11

if you can try to use the "feel" method as well, every butt can be a little different. if it has a bone tug on it to see if it will come loose...........and i use a foil pan and let it sit on the stove as well.