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Help, my butt is dropping in temp

My overnight butt was wrapped in foil at 160, then when it reached 195, I went ahead and unwrapped it to allow for the bark to harden. It's been on there for over an hour unfoiled and the temp is now reading 189, where the probe is. I went out with my instant read and it's 205 on the bottom, but between 189 and 195 on the top side. I feel a slight hesitation with the probe, so I don't think it's quite ready, but I was just wondering if anyone has experienced this sort of drop in temperature after removing the foil. I don't want it to dry out even though I do have 2 cups of juices from the foil package that I can pour over the final pulled product. Thanks fellas!
Two Large Eggs - Located in Marietta, GA (East Cobb)

Comments

  • lousubcaplousubcap Posts: 14,251

    Don't know if I've experienced it or not as I don't foil at 160*F-that said, the best finish indicator for a butt is when the bone pulls clean.  Can be anywhere in the 195-205*F range temp-wise.

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • R2Egg2QR2Egg2Q Posts: 1,706
    Yes, I've experienced that drop before. I would think you should be close to pulling it but check the bone. It should have some wiggle and be pretty easy to remove if you pull on it (assuming you have a bone-in butt). Wow, 2 cups of juices? Sounds like a lot.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • Thanks for he suggestions, I feel a little better now that the temp is finally beginning to rise again. R2 - I like to foil mostly for the purpose of the juice extraction. I just skimmed the fat off the top and now it's more like 1 1/2 cups of juice, which is still a lot compared to the cup I usually get from the smaller butts (tihis one is 7.25lbs). This is the first time I've placed the butt back on after foiling, as I'm experimenting with trying to form the right amount of bark.
    Two Large Eggs - Located in Marietta, GA (East Cobb)
  • Well, I pulled her off at 200. I'll report back with how she tastes.
    Two Large Eggs - Located in Marietta, GA (East Cobb)
  • R2Egg2QR2Egg2Q Posts: 1,706
    Ah, you're referring to the total meat "juices" plus whatever liquids you may have added when you foiled. I don't recall ever measuring the finished juices but I can imagine it being a least a cup. My initial thought was you added 2 cups of fruit juice when you foiled. So did the bark firm back up enough for you?
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • I added just a little apple cider vinegar, maybe a 1/4 cup at the very most, but nothing else. The bark firmed up very nicely and it's been resting for about 30 minutes so I'll tear into in time for lunch.
    Two Large Eggs - Located in Marietta, GA (East Cobb)
  • RaymontRaymont Posts: 657
    That is a good looking Britany you got there @BrianBala. Here's my boy:
    image

    Small & Large BGE

    Nashville, TN

  • Yeah, I'm a huge fan of the breed. Hunter's my first Britany and I see many more in my future. They require tons of exercise but are well worth the effort. Mine is about to turn 7 and I run him at least 5 miles a day (I had to get a bike just to keep up with him). They're a great breed with only a short list of potential health issues, plus there aren't a lot of people who have heard of them. Best of all, he keeps me company whenever I'm barbecuing.
    Two Large Eggs - Located in Marietta, GA (East Cobb)
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