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Another Butt Question!

Vegas SlimVegas Slim Posts: 166
edited 9:23AM in EggHead Forum
ok thanks to those below who responded it is a bone in butt and i was over 140 at around the 4.5-5 hour mark my question now is that at 5 am pacific the temp was 164 its now 9am pacific and the temp has dropped to 155?? also please tell me a little more about the food safety concerns egg temp was never below about 220 and as i said it was over 140 in about 4.5- 5 hours and thanks again for the help am going to make the pulled pork enchiladas!!


  • Wise OneWise One Posts: 2,645
    Vegas Slim, be more concerned about the dome tempewrature right now. If you have constantly had it above 200 you are fine. Having it at 240 is ideal in my mind. Then worry about the internal meat temp. It might jump around a bit but it will get to 200 or so. However, when it hits 195 it can be awful good.

  • Wise One,
    As a butt cooks the cells will brust releasing moisture, at temps from 155 to 165º internal a large number of cells will break and the temp will drop then climb again.

  • Vegas SlimVegas Slim Posts: 166
    Wise One, thank you all so much i was worried! temp is now at 168 and climbing!!! wooo hooo! looks like a lovely Mr Brown coating on the outside as well!!!

  • YBYB Posts: 3,861
    Vegas Slim,
    Wish I was there to help you eat the pulled pork...Maybe some day.

  • Vegas SlimVegas Slim Posts: 166
    YB, come on over i dont have a pool but have free use of the neighbors! mid 80"s with a light breeze ahhhh life is grand!

  • YBYB Posts: 3,861
    Vegas Slim,
    We could stand to take a dip here today...93 degrees with a heat index of 98.

  • DavidRDavidR Posts: 178
    Vegas Slim,[p]Good luck with those enchiladas! :D

  • Vegas SlimVegas Slim Posts: 166
    YB,boy i love this dry heat:)

  • BordelloBordello Posts: 5,926
    Vegas Slim,
    I'm in AZ. and I love it too, just on my way out to a place called Apache Land for happy hour, hoist a couple yourself and get wet from the inside out. ÜÜÜ
    New Bob

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