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Pork butts for party of 40

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joeybrown105
joeybrown105 Posts: 82
in EggHead Forum
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. 
Nashville, TN

Medium BGE | Large BGE | Little Griddle | Kick Ash Basket | Looftlighter
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  • Hibby
    Hibby Posts: 606
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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
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  • joeybrown105
    joeybrown105 Posts: 82
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    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 pieces
    Nashville, TN

    Medium BGE | Large BGE | Little Griddle | Kick Ash Basket | Looftlighter
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  • 1voyager
    1voyager Posts: 1,157
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    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 pieces
    It happens now and then. No big deal. Looks like you did a fantastic job.
    Large Egg, PGS A40 gasser.
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  • Theophan
    Theophan Posts: 2,654
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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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  • Foghorn
    Foghorn Posts: 9,844
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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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  • DoubleEgger
    DoubleEgger Posts: 17,186
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    Use some butcher twine if you want to hold it together. 
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    A 10lb butt falling apart is a good thing. Two is even better. 

    -Martha Stewart
    New Albany, Ohio 

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  • joeybrown105
    joeybrown105 Posts: 82
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    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 norm
    Nashville, TN

    Medium BGE | Large BGE | Little Griddle | Kick Ash Basket | Looftlighter
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  • Foghorn
    Foghorn Posts: 9,844
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    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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  • lkapigian
    lkapigian Posts: 10,767
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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 norm
    SHould be pretty tight @ that point, the fat cap will split, but havent had the whole butt to that @ that temp
    Visalia, Ca @lkapigian
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  • westernbbq
    westernbbq Posts: 2,490
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    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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