Do most of you cook pork butts etc.

Deetwood · May 2004

with the probe in the meat while it cooks or just use the hour method?[p]I've got one of those temperature gauges that has the metal wire attached to the probe.

Mike in MN · May 2004

Deetwood,
The only way to cook a butt is with the probe. You could estimate with time, but it varies. You could go and poke the thing with a regular meat thermometer when it gets "close." That allows the juices to run out, plus you have to open the dome to do it...bad choice.[p]Why not just stuff the probe in and let it go, monitor the meat for internal temp, and once it starts climbing past the plateau, watch a little closer because in an hour or two it'll be done.[p]Mike in MN

drbbq · May 2004

Mike in MN,[p]Well, it's not exactly the only way. I rarely use them. [p]I find that if properly cooked some butts are done at different internal temps than others. I do use temp as a guide but also time, appearance and feel. I like to check the temp in a couple different areas too.[p]I also think that the probe is letting as much juice out as any other probe, but I'm not really concerned about either. It's really not that much.
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Mike in MN · May 2004

drbbq,
Well, most of us don't make a living by cooking BBQ, so we need something to help us along. For me, a good indicator would be internal temp. Sure, I could manage without the probe, but it simplifies the process. [p]My cooks aren't being scrutinized by a judge. Well maybe, I have to keep my lovely wife happy (not EZ) but I have found a combination of smoke, cook temp, seasoning, mopping, and internal temp that seems to work. [p]What would be the "average" temp you would consider done?[p]By "feel" what are you looking for? [p]Mike in MN

drbbq · May 2004

Mike in MN,[p]I just didn't want the guy to think it was the only way. My average temp is probably 190 for pulling, sometimes even less. [p]As for feel I go mainly by the way the probe goes in and then I'll just grab the exposed meat and kind of squeeze it too.[p]What temp is done for you?
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Mike in MN · May 2004

drbbq,
200° would be my choice. As expected, mine have been above and below that number, and they read different if you probe em at different locations. Not an exacting science.[p]I like it when you go to pick up the meat and it wants to fall apart right there on the grill....then you know you have a winner![p]Generally I maintain a dome temp of 225°, and I start the meaton a "non preheated" grill. Once I get enough fire going, and the temp starts rising, I throw my wood chips/chunks on and it has the effect of dousing the fire....it smokes like mad, and then I put my meat on. It starts out with a real cold, slow smoke. It takes almost an hour to get up to the 225° number. [p]Have a nice night! My lovely wife is calling for me...time for a walk, and then out to late dinner.[p]Mike in MN

MR H · May 2004

Mike in MN,
The last several times I cooked butts the meat was very tender and moist at 185-188*. The Guru did the temp control.[p]MR H[p]Howard in Bartow

Do most of you cook pork butts etc.

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