Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

rundrave

Pork butt wont pull

Recommended Posts

yesterday I attempted to smoke a 6lb pork butt and this piece had a bone in it. I cooked it at 225 until it hit an internal temp of 165. I then promptly wrapped it in foil and let it rest in a cooler.

 

It had a nice bark on, was plenty juicy on the inside the stuff just would not come apart. What do I need to do different? Do I need to take it to a higher temp say 190-195 range?  Cook at a higher temp?

 

Just kind of bummed out, thought pulled pork would be easy. I have did ribs, whole chickens, turkeys, and other stuff in the smoker and all turned out great. Was on sale for $.99 a lb so not out a whole lot. It actually didn't taste bad, just was more sliced and diced than pulled lol.

Share this post


Link to post
Share on other sites

You didn't cook it long enough. I did the same thing with my first attempt. This old thread has some really good info about "the stall" and how long it takes to get past it - be sure to read McGurk's explanation. You want to be a lot closer to 200 internal temp:

 

Edited by Getanet

Share this post


Link to post
Share on other sites

You will get plenty of opinions, and there is a lot of good info on this site for pulled pork. I shoot for  195-200 degrees internal before taking it off the smoker in order to pull it.

Share this post


Link to post
Share on other sites

No problem. I think it would be easier to tear a phone book in half than shred a pork butt that's not ready!

 

 

Edited by Getanet

Share this post


Link to post
Share on other sites

160-170 is a common stall point. It can shoot right past it okay on some smokes or linger there for hours... I say don't rush it! In other words, don't crank your heat real high to compensate and just let it run its course instead. It'll get there. You are looking for connective tissue to break down, and that happens around 185 or higher.

 

Pork, for the most part, is tender under 150 (loins, steaks, etc.) or after 185 (butts). Anything in the middle is frustrating.

Edited by pikestabber

Share this post


Link to post
Share on other sites

Don't pay any attention to your thermometer except for a guide as to when to start testing your butt.

Its done when you can easily pull out the bone by grabbing it using a paper towel, usually 200 plus (start testing at 195ish).

All butts are different.  You can also cook it at higher than 225, (250 or 275) It will come out great just lets you get more sleep.

To quote a guy on another BBQ site "BBQ isn't rocket surgery"

 

Share this post


Link to post
Share on other sites
2 hours ago, rundrave said:

thanks guys, not sure why I got stuck on the 165 number but lesson learned.

165 is the official gubbmint temp for safety.  Regular pork is actually safe at 140 or above, besides it has been decades since anyone got trichinosis from domestic pork.  

 

Getting the collagen to dissolve in a pork butt so it pulls and is tender is a different story.   Needs higher temps and a longer time.  

Share this post


Link to post
Share on other sites

I  dry the butts in the smoker at about 165F. for an hour or so. When the butt is dry apply smoke for about two hours or more depending on what you like.

I then put it in a crock pot with a little water or apple juice and cook it untill tender.

Share this post


Link to post
Share on other sites
1 hour ago, Thunderbird said:

I  dry the butts in the smoker at about 165F. for an hour or so. When the butt is dry apply smoke for about two hours or more depending on what you like.

I then put it in a crock pot with a little water or apple juice and cook it untill tender.

 

 

You could get the same effect and make it easier on yourself by adding liquid smoke to the crock pot and skipping the first two steps if your not going to finish it in the smoker:)

Share this post


Link to post
Share on other sites

Usually the 165 temp is when some people pull the butt wrap in foil and put back in smoker to finish I usually put some apple juice and rum in the pan before I wrap if I do this. This can get you past the stall quicker if need be.

 

I have always pulled mine at 195 and let rest usually it will climb to 200 during the rest and I have never had a problem.

 

Share this post


Link to post
Share on other sites
Quote

 

Smoke it for about 3 hours at 200, then put in aluminum pan covered with tin foil with apple juice and stick in oven for 3 hours at 200-225 depending on size of roast and you should be good.

Share this post


Link to post
Share on other sites

I like to cook mine in the smoker till the bark from the rub is set up enough that it doesn't scrape off with your fingernail easily. Then I use a foil pan with apple juice and covered tightly. I use a meat thermometer to check when it's ready. When you insert it and it glides in like you are sticking it in a stick of room temperature butter it is done. That can be from 195 to 205 depending on the shoulder. If there is any resistance it needs to cook longer.

Edited by Grainbelt

Share this post


Link to post
Share on other sites
18 hours ago, jeffeg64 said:

Don't pay any attention to your thermometer except for a guide as to when to start testing your butt.

Its done when you can easily pull out the bone by grabbing it using a paper towel, usually 200 plus (start testing at 195ish).

All butts are different.  You can also cook it at higher than 225, (250 or 275) It will come out great just lets you get more sleep.

To quote a guy on another BBQ site "BBQ isn't rocket surgery"

 

 

Good advice ^^^... for pulled pork, probe for tenderness and let that be your guide.  And actually, there is nothing wrong with sliced pork butt, but even then the internal will be in the 180 to 190° range.  I like the "bone wiggle" test too. 

 

To quote a guy on another BBQ site "BBQ isn't rocket surgery"  Heheheheee.   I'm that guy!

Share this post


Link to post
Share on other sites
8 hours ago, thirdeye said:

 

Good advice ^^^... for pulled pork, probe for tenderness and let that be your guide.  And actually, there is nothing wrong with sliced pork butt, but even then the internal will be in the 180 to 190° range.  I like the "bone wiggle" test too. 

 

To quote a guy on another BBQ site "BBQ isn't rocket surgery"  Heheheheee.   I'm that guy!

You are That guy!

Didn't know you were on this forum, I would have quoted you by name if I would have remembered who said it. I've used your cure techniques and advice often, thank you!

Share this post


Link to post
Share on other sites

Gave it another try today and it turned out fantastic. Took it up to 200 and after resting bone pulled out by hand. Entire thing pulled apart with ease.

 

thanks for all the help. Just finished dinner and was expecting more left overs to take for lunch this week but wasn't much left. We all couldn't stop eating it.

Share this post


Link to post
Share on other sites

This thread helped me do my first pork butt in the smoker.  Thanks for all who contributed.  I was amazed how simple it was.  Most videos I watched had guys getting out of bed at all hours of the night to put more smoke on, check temps, etc.  Injected it with a two to one of apple juice and apple cider, mustard her real good, put generous amounts of rub on and let it sit covered in the fridge for eight hours.  Put it in the smoker at 8:30pm, temp set at 225.  Woke up the next day and internal temp after 12 hours was 190.  An hour later she hit 200.  Took it out, wrapped it in foil then put a towel around it and placed it in a cooler for 6.5 hours.  Took it out and it was still very warm.  Shredded it, put some sauce on and mic'ed it for one minute three separate times.  Turned out absolutely wonderful!  Partially froze one of the butts then vacuum sealed it to be eaten another day.  Thanks for the help!  BC

Share this post


Link to post
Share on other sites

Smoking a butt is actually really simple after the first time you do it.  All I do is put a rub on it, tie it up to keep the muscle together and then put it on the smoker at 225-250 for as long as I have time to keep the charcoal going, usually 8-10 hours, then it gets tented with foil and put into the oven to finish until it hits 195-200.  Then wrapped in foil, wrapped in a towel or 2 and into a good cooler while I get some sleep.  It pulls apart like nothing when I wake up in the morning and its usually just barely cool enough to touch at that point.  There really isn't much monkeying around you need to do with it.  Just set it and forget it for 10-12 hours, take it out when its tender and you're good to go.

Share this post


Link to post
Share on other sites
14 minutes ago, bobberineyes said:

Your right rs_ld,  a full smoker is the way to go, leftovers can always be frozen and re heated..good eats.

 

You can also be a little creative with the leftover meat.  For example: The wife and I will whip up a spanish rice mixed in with the pork and make Enchiladas or heat the pork on the stove top, mix in some BBQ sauce and make quesadillas (the grandkids love them).   There's more to pulled pork than sandwiches. ;) 

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now



  • Your Responses - Share & Have Fun :)

    • I have a group of bachelor drakes on the pond this year.  The pond water level is high so there is flooded timber. A great combo for photography.                                  
    • Well I had a little project that we found after buying our camper used. It had a leak in the back corner which 3 other same type campers in our camp ground had in the same spot. I sealed the roof a few years ago but have not had time to tackle the soft floor in that corner. Spent one weekend ripping out to find out what I had and a 3 day weekend repairing it. Had to build boxes as new supports to tie into the good wood past the rotted area. Really glad there were two metal frame supports under that end as I could span them with the new wood. Re-insulated and put new plywood down and it's looks great. Now my wife doesn't have to worry about getting into her side of the bed without going through the floor!        
    • Well I guess I could close the loop on my water heater since I finally had time to look at it.     I haven’t pulled the element yet but have filled the water and run through everything with my meter.  I’m 99% sure it’s the element.  I have 120V to it and it Ohms out at 2.  I figure that’s the water giving me that reading since the elements should Ohm out at 10 or more.  Basic rule I learned in shop: Power to the load; load don’t work; load is broken.  Looks like a $15 part.   What I did enjoy learning is getting the propane part of the heater operational.  Never had that before since the wire harness was apparently always disconnected from the ignition module.  I plugged that in and she fired right up.   Now to get my sealants put on tomorrow and clean and lube the bumpout gaskets.  I bought some LED light bulbs to try also.  And time to get a bigger TV installed in the main living area.  That 13 inches just doesn’t cut it with my eyes anymore!
    • Prespawn might be a stretch but I bet you see them on the beds.  Late start/almost no spring in these parts but the water has warmed quickly once the ice finally left.   Last weekend, at about the same latitude as OTC (assuming that’s where you’re headed) the males were all over in the shallows.  Didn’t see many bass beds yet and didn’t see any big females but they’re getting close.  Didn’t have a way to check temps so I can’t tell ya that, just what I saw.   Heading to Ely this weekend - I’ll have temps and observations from there next week.
    • So Fenton is the pick, maybe we can sell off our talent and pickup some middling speedsters/diamonds in the rough and make a vegas like run. 
    • It is not looking good from our end. I finally got Morgan out yesterday and she came to full draw on a nice tom but he busted her on the draw and scooted out of there. I got a shot off at him at 20 yards and he was walking and I didn't quite lead him enough. I clipped feathers back in high but he was fine otherwise.   I have family obligations this coming weekend and stuff going on the following weekend. There's a good chance that our turkey season is over.  If this was Ryan without the tag he would be pushing hard and still chomping at the bit to shoot something. Morgan is much less concerned with filling her tag.    Unpunched tags drive me completely crazy! But it looks like we will have some in the Engel household this year. Sorry team! Good job to you guys who managed to get it done and my apologies that we couldn't hold up our end of the bargain. Well... Ryan did, but Morgan and I couldn't do it this year. Next time!
    • The lake was low when we fished it but they only closed the dam days before ,, should be able to get under the bridge to get to Little yellow ,,, I have not heard that the crappie action was going well tho ,,, Did catch some decent pike  but no walleyes 
    • How high is the water, wondering if we can get into little yellow this memorial weekend or not.  How was fishing?