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Pork butts for party of 40
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joeybrown105
Posts: 82
Cooked these two 10lb butts for a big group yesterday - huge hit!
My process is let rub sit in overnight, bring to room temp, place on grill at 225, once the butt reaches 165 internally, I wrap in foil and place back on the egg indirect until I get to 185.
Then wrapped in a towel, thrown in a cooler until we're ready to serve. It was outstanding, but one question I had... One of the butts did not stay together (fell apart) as I was transferring to the foil... Is that normal? Anything I can do to keep everything together?
Thanks, in advance.
My process is let rub sit in overnight, bring to room temp, place on grill at 225, once the butt reaches 165 internally, I wrap in foil and place back on the egg indirect until I get to 185.
Then wrapped in a towel, thrown in a cooler until we're ready to serve. It was outstanding, but one question I had... One of the butts did not stay together (fell apart) as I was transferring to the foil... Is that normal? Anything I can do to keep everything together?
Thanks, in advance.
Nashville, TN
Medium BGE | Large BGE | Little Griddle | Kick Ash Basket | Looftlighter
Medium BGE | Large BGE | Little Griddle | Kick Ash Basket | Looftlighter
Comments
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Your butt was fall apart tender and you want to know how to fix it?
They look awesome!I cook. I eat. I repeat. Thornville, Ohio -
Ha @Hibby! I was just curious if that was the norm or not.. before I wrapped in the tinfoil to place back on the grill, it almost fell into 2 separate piecesNashville, TN
Medium BGE | Large BGE | Little Griddle | Kick Ash Basket | Looftlighter -
joeybrown105 said:Ha @Hibby! I was just curious if that was the norm or not.. before I wrapped in the tinfoil to place back on the grill, it almost fell into 2 separate piecesLarge Egg, PGS A40 gasser.
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Some people like it firmer so they can slice it, but most people prefer cooking it till it's falling apart tender, so it pulls easily into pulled pork. Sounds like that's exactly what you did -- great job!
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Wait, I wonder if others are misunderstanding. It fell apart when the temp was 165 - as you were transferring to the foil?
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Use some butcher twine if you want to hold it together.
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A 10lb butt falling apart is a good thing. Two is even better.
-Martha StewartNew Albany, Ohio -
Thanks for the feedback, all.
Yes @Foghorn it was around 170-ish when I transferred it to the foil, and was split in 2... Not necessarily complaining, was just curious if that was the normNashville, TN
Medium BGE | Large BGE | Little Griddle | Kick Ash Basket | Looftlighter -
That's not the norm in my experience. But depending on how it was butchered I have seen one fall apart along a fat plane. I'm guessing the muscle didn't fall apart at that temp (except maybe partially - along the lines of a separation that started in the fat.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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joeybrown105 said:Thanks for the feedback, all.
Yes @Foghorn it was around 170-ish when I transferred it to the foil, and was split in 2... Not necessarily complaining, was just curious if that was the normVisalia, Ca @lkapigian -
Fall apart shoulder isnthe best...you dont want to have to work too hard to shred it and chopping with a cleaver means it hasnt cooked enough as far as im concerned
Fall apart shouldah is the way to go...
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