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Pork butt bone test

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wpendlegg
wpendlegg Posts: 141
in EggHead Forum
I put an 8.4 lb butt on last night at 10 pm. Right now the internal temp reads 205. The bone isn't ready to give at all and the meat isn't like butter in all parts (despite the temp).

Is that bone test a better measure of desired doneness over temp? Wondering how long I should let this thing ride. Frankly, I was amazed that it was at 205 after 9.5 hours. 

So much for that 2 hour/lb thing.. Dome temp was close to 300 when I went to bed, It eventually went down to where I wanted (250) but it must have hung around there for a while.
Lubbock, TX
Large BGE
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  • CAT Seller
    CAT Seller Posts: 208
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    I would take a temp reading in a couple different areas of the butt to be safe. Like you said, that size butt would normally take me 16-17 hrs at that temp.
    If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    edited May 2014
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    The bone test tells you when you're done! You should be able to move the bone.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • wpendlegg
    wpendlegg Posts: 141
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    I went back and took some more readings. It's pretty consistently 205 through the whole thing. I'm very perplexed right now. I did the FTC thing and we'll eat this for lunch. I'm really interested in seeing how this turns out.
    Lubbock, TX
    Large BGE
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    I'm sure it will be fine but, 205* is just a "target". Next time, try letting it go until you get some movement in the bone.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Little Steven
    Little Steven Posts: 28,817
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    It will continue to cook while resting. Bet you can pull the bone out easily when you go to shred.

    Steve 

    Caledon, ON

     

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  • Ladeback69
    Ladeback69 Posts: 4,482
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    If the meat has pulled away from the bone a lot at 205 you should be good.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • wpendlegg
    wpendlegg Posts: 141
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    The meat did not pull away from the bone after being foiled in a cooler for 3 hours. I could clean it up pretty easily when shredding though. It was good.. But not great like I was hoping. Honestly it was a little dry. Not a lot of juice released in the foil.

    I'm perplexed here -- How the heck did an 8 lb butt cook (maybe even over cook) in 9 hours or less in temps between 250-300? Do I have a bad temperature gauge or something?
    Lubbock, TX
    Large BGE
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  • danv23
    danv23 Posts: 953
    edited May 2014
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    Did you test that probe in boiling water for 212??  I ruined about 4 butts until I figured out my temp probe was off by 30 degrees.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

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    Cumming, GA

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  • fusionhq
    fusionhq Posts: 1,707
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    I am no expert by any means, but have cooked a share of asses. More on offsets than the egg, but have leavened a few things about the egg thanks to this place.

    My first pork I did 18-20 hours at 215-230. It was a great pork!! Moist, nice bark, all the things you want. Next thing I did was a turbo. It was only 5lbs or so. Set dome at 375. Turned out great!! Only took about 4-4.5 hours to hit 201, which is my setting maverick.

    Last week I pushed the limits of the I, cooking one at 400. It was a small ass, and cooked quickly and was a little dry. Still had great flavor.

    So, to answer your question. Every single piece of meat I have cooked/seen has been slightly different. At your temps, there's a good chance that you're at a pull point. Be sure the ass feels like butter all over and FTC.

    Let us know how it comes out. I have a turbo on right now that is about ready to pull.
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  • wpendlegg
    wpendlegg Posts: 141
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    Danv.... I did when I first got my egg but it's been a year filled with some high and low cooks. I was also in more of a hurry to use my egg for the first time instead of making sure it is calibrated.. It may have been "good enough"

    I guess I should check that.
    Lubbock, TX
    Large BGE
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