- Nov 19, 2023
- 8
- 4
Hello forum!
I got a ~8-9 lb bone in pork butt from my local butcher and decided to follow Malcoms recipe per this video:
Here's the basic recipe if you don't want to watch the whole vid:
I have 2 questions about this:
I got a ~8-9 lb bone in pork butt from my local butcher and decided to follow Malcoms recipe per this video:
Here's the basic recipe if you don't want to watch the whole vid:
- Season and put pork butt on at 200 F at 10 PM
- Check after 8 hours, probe temp at 158F. Bump up temp to 225F to push through stall
- Should be 190 2-3 hours later, probe tender "like butter"
- Rest for 10 mins and shred
I have 2 questions about this:
- Do I need to be concerned about getting folks sick since it was probably sitting below 140 F for most of the night?
- Should it have been a higher temp after 10 hours?