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What internal temp to pull a butt?
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transversalInactive
Posts: 376
Input please.
Comments
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I believe most would tell you 195 internal.
Are you foiling/wrapping and then rest? -
I agree with Jason.
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Yes, Fornia. I will wrap and rest. Thansk for the temp tip.
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Great!! We have a concensus!! Thanks.
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You should do 190-205 to break down the collagen. I also 195.
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One more vote for 195. Two-hour rest, too, if possible.
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I pull at 192°F. I've tried 190°F, 195°F, and 200°F. I've found, for me, I get the best mix of done-ness, tenderness, rendering, moistness, and flavor at the 192°F.
When my Stoker probe tells me 192°F, I check the meat with my Thermapen, just to make sure and it's always been pretty much on the mark. The Thermapen readings, taken at various locations in the meat average to my pull temperature. -
All good information and the reason I love this site. Thanks all.
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