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Boston Butt Meat Temp ?

Grillmama
Grillmama Posts: 194
edited November -1 in EggHead Forum
When I was researching how to do our 1st butt it seems that most pull it off the egg at 190-200 degrees. Why at this temp when the "safe" guidelines state between 160-170 degrees?

Does it have something to do with the shredding of the meat? Just curious....

Our 8lb er has been on since 7:30 last night at 250 dome temp and the meat temp is reading at 169 per the remote. 165 per the hand held thermometer.

Any insight would be appreciated!

Comments

  • Fidel
    Fidel Posts: 10,172
    The meat will be "done" and sliceable at 160-170 and will taste fine. You can also chop it with a couple large knives or cleavers at this point. Many people prefer the taste and texture of pulled pork.

    If you want pulled pork then 190+ is the way to go. This higher temp allows the meat to go through a plateau when the collagen and connective tissues are converted to gelatin - making the meat moist and tender. This plateau can last from a couple to many hours, and some butts will go through a second plateau where they hang at a temp in the low to mid 180s. During either plateau it is not uncommon for the internal temps to even drop a few degrees.
  • Grillmama
    Grillmama Posts: 194
    Thank you. We thought it had something to do with the pulling of it. I am going to wait for the 190-200 mark. The remote thermometer just went off at 170.

    I have to leave for a couple of hours, so I think I will bump the egg temp down a little so maybe it will be ready to pull off by the time I get home. It has been on now for 13 1/2 hours.

    Thank you so much.

    I have a "How to T-Rex" question but I will save that for a later post.
  • Fidel
    Fidel Posts: 10,172
    I wouldn't bump it down. It will take a few hours to go from 170 to 200.

    If you bump it down you risk fire problems -- just let it ride.
  • Grillmama
    Grillmama Posts: 194
    o.k. I will leave it alone. "Step away from the egg"

    :)
  • ric3677
    ric3677 Posts: 278
    yeah, let it ride....I made that mistake on my last one.
    and it almost didn't get done.

    it will turn out fine.

    Rick