Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pork butt mush

InksmythInksmyth Posts: 308
edited 4:15AM in EggHead Forum
Dome at 250 pulled the butt at 200 internal foiled and let sit for an hour. Very flavorful but the texture was like it had been pre-chewed. Any thoughts on this?
«1

Comments

  • 2Fategghead2Fategghead Posts: 9,623
    I take all my butts to 205F and rest or no rest.

    Tim ;)
  • AZRPAZRP Posts: 10,116
    I pull my butts at 185-190 because I like the texture better than ones pulled at 200+. At 200+ the get mushy IMHO. -RP
  • WokOnMediumWokOnMedium Posts: 1,376
    Tim? Is that really you?
  • 2Fategghead2Fategghead Posts: 9,623
    Hey Staci, I guess I blew a gasket. Tim
  • was it enhanced at all when you bought it, i.e. a manufacturer concocted brine? Was the whole thing like that or just certain parts?
  • BacchusBacchus Posts: 6,019
    Daaang......LOL.
  • stikestike Posts: 15,597
    solution added butt?hard to understand the texture issue... have you done them before the same way and they always turned out differently? or are you saying this is your first time, and the texture was "msuhy"?

    i mean, they ARE supposed to fall apart, part of it in chunks, some as finer threadier finers (depending how you pull it).

    whow did it compare to pervious butts?

    just sounds like you might have had a solution-added butt. you didn't marinate it or anything did you?
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    tweev?

    you are thinking of jennjuicer. inksmyth has been around here for a long while
    ed egli avea del cul fatto trombetta -Dante
  • InksmythInksmyth Posts: 308
    I don't know who in the hell tweeve is, but you sure pissed me off. What gives you the right to attack me for asking a simple question? As far as I'm concerned you can go F&*$ yourself!!!
  • Inksmyth isn't tweev? I thought you were tweev. This whole thing is just getting way too confusing

    Steve 

    Caledon, ON

     

  • FidelFidel Posts: 10,172
    He was replying to jennjuicer, who had replied above him in this thread. That reply has since been removed so it looks like Tim was rebuking you.
  • stikestike Posts: 15,597
    damn, fidel. i was really hoping 2fategghead had lost a wheel off his trailer. had my popcorn ready, and was waiting for the incendiary barrage....
    ed egli avea del cul fatto trombetta -Dante
  • Mr HollowayMr Holloway Posts: 2,034
    Little Steven wrote:
    Inksmyth isn't tweev? I thought you were tweev. This whole thing is just getting way too confusing

    :laugh: :laugh: :laugh:
  • InksmythInksmyth Posts: 308
    No water added. Straight from the butcher. This is only thee 3rd butt I've done. The others turned out good. I did have a problem with the fire overnight. It had gotten down to 185 at the grate. Don't know for how long. The best I can describe the texture is chewed. The others have pulled easily, tender strings and chunks with bark. This was very moist and flavorful but it had this mushy feel. You could roll it into a ball. Almost like ground beef. I'm thinking the thermocouple of my Redi-Check is going bad and I went way past 200.
  • InksmythInksmyth Posts: 308
    If that is the case, I apologize for my outburst.
  • InksmythInksmyth Posts: 308
    No water. Not brined. Just rub and mustard.
  • InksmythInksmyth Posts: 308
    Yes the whole thing was the same texture. The guests flew through it pretty quick so I guess it was not a total failure, (unlike the Chiefs game we were watching).
  • stikestike Posts: 15,597
    that is really weird. even if you went past 200, it wouldn't do that...

    no idea what the problem might be.
    sorry :unsure:
    ed egli avea del cul fatto trombetta -Dante
  • InksmythInksmyth Posts: 308
    I guess I will wait to see if I start getting irate phone calls from the emergency room.
    Now I'm going to have to try another next week just to see what happens.
  • 2Fategghead2Fategghead Posts: 9,623
    Inksmyth, I was not directing that remark to you. I lost my mind I guess. But, I do sincerely apologize to you and I will remove my offensive remarks. Tim :S
  • was it damaged or bruised/bloody or anything wrong with it? Maybe you just got a bad butt? Was it extra fatty or anything?
  • SmokeyPittSmokeyPitt Posts: 9,703
    I haven't had this happen on the egg, but pre-egg days we used to make pulled pork in the crock pot and after enough time it would turn to mush. I think your theory about a bad temp reading might be correct and it just got cooked far too long. Maybe next time get a "second opinion" from another thermometer. Another thing I have observed is once the butts start to fall apart you can get bad readings because the thermometer is in a "void" in the meat. Check it a few places perhaps. One other thought is to test your redi-check in boiling water to see if it is reading correctly.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • BacchusBacchus Posts: 6,019
    I thought you were excited about Randy Moss arriving in town and were trying to emulate him.
  • InksmythInksmyth Posts: 308
    I understand what happened. No problem. Maybe we can share a beer and some que down the road.
  • stikestike Posts: 15,597
    Never heard Moss talk like that.... :whistle:
    ed egli avea del cul fatto trombetta -Dante
  • InksmythInksmyth Posts: 308
    The meat was ok going in. Just a normal butt.
    I think I simply had temp problems and took it too hi.
  • InksmythInksmyth Posts: 308
    Checked the accuracy in boiling water about 10 mins ago. It was OK. I like your idea of a void. That would explain it. I will start double checking with my thermo pen in the future.
  • 2Fategghead2Fategghead Posts: 9,623
    Ron, My brother is from Wisconsin and he asked me how Moss fit in. I said I didn't know anything about it and the Titans had a week off.

    I guess Randy will fit right in and then fit right out I suppose. Maybe like pack-man and others. Titans are good for getting hard cases who go fight in the bars and beat people up and get suspended and maybe loose their job... :S

    I know the Packers had an easy night last night.
  • 2Fategghead2Fategghead Posts: 9,623
    I hope so to. Tim :)
  • 2Fategghead2Fategghead Posts: 9,623
    Jeff, I think you could hold your own in a rough conversation most likely better than me. I just made an a$$ out of myself. Tim :pinch:
Sign In or Register to comment.
Click here for Forum Use Guidelines.