How Hot Is the Perfect Butt?

Vtwynn · July 2006

TNW suggests 200 F
Posts on this forum suggest 185 to 190 F[p]Wireless Thermometer suggest pork well done at 180 F[p]Much obliged to hear some Butt-Lovin' professional Eggers' opinions on the subject![p]I fully realize I'm probably opening a can o' worms here, but here goes...[p]what is lowest temperature to safely remove pork from the Egg? [p]And, what is recommended "best" temperature?[p]Thx in advance to all.[p]Vtwynn

MasterMason · July 2006

vtwynn,[p]I shoot for 205 myself. I have found that I like the results at that temp. The meat is pullable once it reaches 195, lower than that and it wont shread. [p]For some reason they seam a little less greasy to me at the 205....

Ronbo · July 2006

Master Mason,
I am with you. Minimal is 200 but I usually go for 200+ a couple of degrees

thirdeye · July 2006

<p />vtwynn,[p]If you are making pulled pork wait until the temp gets around 190° then start testing the butt for doneness, but the thermometer won't help you. Truth is there is no real magic number on a lo-n-slo cook. There are too many variables during the 10,12,16,18 hours of cooking. Signs that the butt is ready would be: The bone is good and loose and ready to slip out, or a skewer slides in without any resistance or the butt is slumping on the grate and trying to fall apart. [p]For slicing or chopping, 175°ish works well.[p]Minimum safe temps for pork are around 145°.[p]~thirdeye~

Unknown · July 2006

thirdeye,[p]Damn.....that look's tasty!! Did you use a glaze? If so can ya tell what it is as my freezer is empty and I was wanting to fill it up with some pulled pork.[p]Howard

The Naked Whiz · July 2006

vtwynn,
The 180 number on the wireless thermometer is almost certainly a suggestion for well done pork roast. Pork butt is totally different. You aren't trying to cook it to medium or well done, etc. You are trying to convert all the collagen to gelatin to make a moist lip smacking tasty product. I don't think there is a correct "perfect" temperature as it probably varies from butt to butt, but 200 is certainly a good target to use.[p]TNW

Vtwynn · July 2006

thirdeye,[p]thanks for the great reply and the picture of the perfect butt. looks awesome. i'm not worthy...yet...[p]many thanks and happy smoking[p]vtwynn

thirdeye · July 2006

Howard,[p]Nope, no glaze. I favor the Eastern NC basting sauces (vinegar, water, salt, black and red pepper), so that one may have gotten a taste of that. I also will tent with foil toward the end of the cook to control the color and bark.[p]~thirdeye~

Smoked Signals · July 2006

vtwynn,
Remember ... the meat will carry over a few degrees after pulling from the fire. I find that 193 or 194 works great for me. Usually finishes in the 200's.[p]Doug

Why1504 · July 2006

vtwynn,[p]At 185 I begin testing the bone. I only cook bone in butts. When the bone twists and pulls easily, the meat is ready and I remove it from the egg. The roast is then wrapped in foil and towels and set in a preheated cooler for 45 minutes to 4 hours (it is always hot as heck even after 4 hours). Then I pull them and shread them. As to the temp it goes from 187 to 195 with 189 being the most prevelant. But in my case it changes from butt to butt. As I usually cook 3-4 butts at once I have had over an hour separate the first from the last with less than 4 degrees of temp separating the butts. My advice, go by the bone. As a side note everytime I have cooked boneless they never seem to cook as well.

How Hot Is the Perfect Butt?

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