Hello,

I just took a pork butt of my WSM. It's delicious!

However, it didn't pull like I expected. As a matter of fact the one I
did a couple weeks ago didn't pull as I expected either! They were both
tender, but not "falling apart" like I prefer.

I'm wondering if it's because I'm smoking a butt, rather than a picnic?

Do butts and picnics differ in their "pull-ability"?

(In all cases, I smoke till 190F or higher, internal temp.)

Thanks!

--
Better living through smoking.

"Heavy_Smoker" > wrote in message >
> However, it didn't pull like I expected. As a matter of fact the one I
> did a couple weeks ago didn't pull as I expected either! They were both
> tender, but not "falling apart" like I prefer.
>
> I'm wondering if it's because I'm smoking a butt, rather than a picnic?
>
> Do butts and picnics differ in their "pull-ability"?
>
> (In all cases, I smoke till 190F or higher, internal temp.)

Usually about 190 they are falling apart. Go a little longer. Done
properly, you can't pick them up in one piece and the bone slides right out.
In fact, I know when mine are done by pulling on the bone. If it comes out,
I take the meat off with gloves and two hands. Be patient; cool longer (or
a little higher temperature)

On 29-Jul-2009, "Ed Pawlowski" > wrote:

> "Heavy_Smoker" > wrote in message >
> > However, it didn't pull like I expected. As a matter of fact the one I
> > did a couple weeks ago didn't pull as I expected either! They were
> > both
> > tender, but not "falling apart" like I prefer.
> >
> > I'm wondering if it's because I'm smoking a butt, rather than a picnic?
> >
> > Do butts and picnics differ in their "pull-ability"?
> >
> > (In all cases, I smoke till 190F or higher, internal temp.)
>
> Usually about 190 they are falling apart. Go a little longer. Done
> properly, you can't pick them up in one piece and the bone slides right
> out.
> In fact, I know when mine are done by pulling on the bone. If it comes
> out,
> I take the meat off with gloves and two hands. Be patient; cool longer
> (or
> a little higher temperature)

What Ed said. I can't imagine a butt or a picnic for that matter not
pulling
easily at 190°F. My first guess is that your therm is lying to you. A
properly
cooked butt should practically fall apart while you're getting it out of
the pit.
Something is real wrong with your estimate of when it's done.

--
Brick (Socialist governments traditionally do make a financial mess.
They always run out of other people's money.
Magaret Thatcher, 5 Feb 1976)

"Brick" > wrote in message
ster.com...
>
> On 29-Jul-2009, "Ed Pawlowski" > wrote:
>
>> "Heavy_Smoker" > wrote in message >
>> > However, it didn't pull like I expected. As a matter of fact the one I
>> > did a couple weeks ago didn't pull as I expected either! They were
>> > both
>> > tender, but not "falling apart" like I prefer.
>> >
>> > I'm wondering if it's because I'm smoking a butt, rather than a picnic?
>> >
>> > Do butts and picnics differ in their "pull-ability"?
>> >
>> > (In all cases, I smoke till 190F or higher, internal temp.)
>>
>> Usually about 190 they are falling apart. Go a little longer. Done
>> properly, you can't pick them up in one piece and the bone slides right
>> out.
>> In fact, I know when mine are done by pulling on the bone. If it comes
>> out,
>> I take the meat off with gloves and two hands. Be patient; cool longer
>> (or
>> a little higher temperature)
>
> What Ed said. I can't imagine a butt or a picnic for that matter not
> pulling
> easily at 190°F. My first guess is that your therm is lying to you. A
> properly
> cooked butt should practically fall apart while you're getting it out of
> the pit.
> Something is real wrong with your estimate of when it's done.
>
> --
> Brick >
>
When the butt hits 175-80F or so have you ever wrapped the butt in foil and
then continued to 190-95F. I do this with ribs now and then. I've thought
of the same with butt or shoulder.

Ed

On Jul 29, 11:46*pm, "Theron" > wrote:

> When the butt hits 175-80F or so have you ever wrapped the butt in foil and
> then continued to 190-95F. I do this with *ribs now and then. I've thought
> of the same with butt or shoulder.

Why would anyone do this? What's the point?

"Duwop" > wrote in message
...
On Jul 29, 11:46 pm, "Theron" > wrote:

> When the butt hits 175-80F or so have you ever wrapped the butt in foil
> and
> then continued to 190-95F. I do this with ribs now and then. I've thought
> of the same with butt or shoulder.

Why would anyone do this? What's the point?
>
>
To keep the meat from drying out.

On Thu, 30 Jul 2009 21:53:16 -0700, "Theron" >
wrote:

>
>"Duwop" > wrote in message
...
>On Jul 29, 11:46 pm, "Theron" > wrote:
>
>> When the butt hits 175-80F or so have you ever wrapped the butt in foil
>> and
>> then continued to 190-95F. I do this with ribs now and then. I've thought
>> of the same with butt or shoulder.
>
>Why would anyone do this? What's the point?
>>
>>
>To keep the meat from drying out.
I have been doing smoked butts for years, pulling at 170 and served
sliced. Couple of weeks ago did a 17-hr low and slow to 190 and had
pulled pork. Now, it's pulled pork forever! Everybody ecstatic in
the difference.
Pulled pork rules!
Eddie
>
>
>
>

On Jul 30, 9:53*pm, "Theron" > wrote:
> "Duwop" > wrote in message
>
> ...
> On Jul 29, 11:46 pm, "Theron" > wrote:
>
> > When the butt hits 175-80F or so have you ever wrapped the butt in foil
> > and
> > then continued to 190-95F. I do this with ribs now and then. I've thought
> > of the same with butt or shoulder.
>
> Why would anyone do this? What's the point?
>
> To keep the meat from drying out.

Which would be kinda pointless to do to a butt. Part of the reason
you're cooking it to 195 is to "dry" it out by rendering the fat out.
Never heard anyone complaining of a dry butt around here.

Lots of chapped ones, but no dry ones.

Theron wrote:
> "Duwop" > wrote in message
> ...
> On Jul 29, 11:46 pm, "Theron" > wrote:
>
>> When the butt hits 175-80F or so have you ever wrapped the butt in
>> foil and
>> then continued to 190-95F. I do this with ribs now and then. I've
>> thought of the same with butt or shoulder.
>
> Why would anyone do this? What's the point?
>>
>>
> To keep the meat from drying out.

Huh? A butt or shoulder would have to be cooked to near oblivion to make it
dry out. And while foil may trap the moisture that has escaped from meat
that is cooking, it will not keep moisture from escaping from the meat. The
foil will capture the escaped juices which will allow the meat to steam..

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Jul 31, 1:08*pm, "Dave Bugg" > wrote:
> Theron wrote:
> > "Duwop" > wrote in message
> ....
> > On Jul 29, 11:46 pm, "Theron" > wrote:
>
> >> When the butt hits 175-80F or so have you ever wrapped the butt in
> >> foil and
> >> then continued to 190-95F. I do this with ribs now and then. I've
> >> thought of the same with butt or shoulder.
>
> > Why would anyone do this? What's the point?
>
> > To keep the meat from drying out.
>
> Huh? A butt or shoulder would have to be cooked to near oblivion to make it
> dry out. And while foil may trap the moisture that has escaped from meat
> that is cooking, it will not keep moisture from escaping from the meat. The
> foil will capture the escaped juices which will allow the meat to steam..
>

Mmmmm, steamed butt.

Steamed and chapped butt, even better, bigger and angrier.

On 31-Jul-2009, Eddie > wrote:

> On Thu, 30 Jul 2009 21:53:16 -0700, "Theron" >
> wrote:
>
> >
> >"Duwop" > wrote in message
>
> ...
> >On Jul 29, 11:46 pm, "Theron" > wrote:
> >
> >> When the butt hits 175-80F or so have you ever wrapped the butt in
> >> foil
> >> and
> >> then continued to 190-95F. I do this with ribs now and then. I've
> >> thought
> >> of the same with butt or shoulder.
> >
> >Why would anyone do this? What's the point?
> >>
> >>
> >To keep the meat from drying out.
> I have been doing smoked butts for years, pulling at 170 and served
> sliced. Couple of weeks ago did a 17-hr low and slow to 190 and had
> pulled pork. Now, it's pulled pork forever! Everybody ecstatic in
> the difference.
> Pulled pork rules!
> Eddie

Not that I disagree Eddie, but why did it take you years to try a low and
slow pulled pork version? I wouldn't go so far as to say that pulled pork
is better, but it certainly is different. I keep pullable pork on hand most
of
the time, but I do like a thin sliced lean pork sandwich with lots of
horse-
radish now and then as well.

As to Theron wrapping butts and or ribs in foil at 170° to keep them
moist, I have to state that I've never seen a need to do that. I often foil
them and keep in a holding box after they are completely done though.

--
Brick (Socialist governments traditionally do make a financial mess.
They always run out of other people's money.
Magaret Thatcher, 5 Feb 1976)

Duwop said

> On Jul 29, 11:46*pm, "Theron" > wrote:
>
>> When the butt hits 175-80F or so have you ever wrapped the butt in
>> foil a
> nd
>> then continued to 190-95F. I do this with *ribs now and then. I've
>> thou
> ght
>> of the same with butt or shoulder.
>
> Why would anyone do this? What's the point?
>
>

Thanks for all the help!

I'm starting to think my Polder is not providing the proper temperature.
I think I'll try a couple thermometers and see if they agree.

Smoke on!

--
Better living through smoking.

Heavy_Smoker wrote:

> Thanks for all the help!
>
> I'm starting to think my Polder is not providing the proper temperature.
> I think I'll try a couple thermometers and see if they agree.
>
> Smoke on!


I found that if I move my probe from one place to another, the temp will
vary as much as 7 degrees! Therefore, if I don't like what my Polder is
telling me, I just move the probe 'til I get the number I want. Works
every time.

Dave T
(Nick, you're too salty for me... I'm only 2059867)

"Dave T." > wrote:
> Heavy_Smoker wrote:
>
> > Thanks for all the help!
> >
> > I'm starting to think my Polder is not providing the proper
> > temperature. I think I'll try a couple thermometers and see if they
> > agree.
> >
> > Smoke on!
>
> I found that if I move my probe from one place to another, the temp will
> vary as much as 7 degrees! Therefore, if I don't like what my Polder is
> telling me, I just move the probe 'til I get the number I want. Works
> every time.
>
> Dave T
> (Nick, you're too salty for me... I'm only 2059867)

Dave, you precede the date (whenever it was) where they started using SSN
as s/n. ;-)

Thanks for your service, Jarhead!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Dave T. said

> Heavy_Smoker wrote:
>
>> I'm starting to think my Polder is not providing the proper
>> temperature. I think I'll try a couple thermometers and see if they
>> agree.
>
> I found that if I move my probe from one place to another, the temp
> will vary as much as 7 degrees! Therefore, if I don't like what my
> Polder is telling me, I just move the probe 'til I get the number I
> want. Works every time.

My wife suggested I "just cook it till it falls apart". It's difficult
to argue with that logic.

Reminds me of another A.F.B poster who always said:
"It's done when it's done".

BTW, we are still eating the hell of of the pork - and lovin it!

--
Better living through smoking.

Nick Cramer wrote:
> "Dave T." > wrote:
>> Heavy_Smoker wrote:
>>
>>> Thanks for all the help!
>>>
>>> I'm starting to think my Polder is not providing the proper
>>> temperature. I think I'll try a couple thermometers and see if they
>>> agree.
>>>
>>> Smoke on!
>> I found that if I move my probe from one place to another, the temp will
>> vary as much as 7 degrees! Therefore, if I don't like what my Polder is
>> telling me, I just move the probe 'til I get the number I want. Works
>> every time.
>>
>> Dave T
>> (Nick, you're too salty for me... I'm only 2059867)
>
> Dave, you precede the date (whenever it was) where they started using SSN
> as s/n. ;-)
>
> Thanks for your service, Jarhead!
>

And thank you too. Sometimes I think I precede recorded history.

(SEMPER FI! To any veteran lurking...Welcome Home!)

Dave T.

On 1-Aug-2009, Nick Cramer > wrote:

> "Dave T." > wrote:
> > Heavy_Smoker wrote:
> >
> > > Thanks for all the help!
> > >
> > > I'm starting to think my Polder is not providing the proper
> > > temperature. I think I'll try a couple thermometers and see if they
> > > agree.
> > >
> > > Smoke on!
> >
> > I found that if I move my probe from one place to another, the temp
> > will
> > vary as much as 7 degrees! Therefore, if I don't like what my Polder is
> > telling me, I just move the probe 'til I get the number I want. Works
> > every time.
> >
> > Dave T
> > (Nick, you're too salty for me... I'm only 2059867)
>
> Dave, you precede the date (whenever it was) where they started using SSN
> as s/n. ;-)
>
> Thanks for your service, Jarhead!
>
> --
> Nick, KI6VAV.

AF 16382814, (Jan 31, 1955) but who's checking dates?

--
Brick (Youth is wasted on young people while maturity is
wasted on old people)