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Pork Butt "rubbery"??

First pork butt that turn out "rubbery" and looking to see why. Think I have a good idea but wanted confirmation. Placed 10 lb but on BGE at 11pm and hooked up cyber q clipped to temp probe on dome at 215. Next day 12 pm and 13 hrs later temp only 153 via meat prob. Seem little low so moved meet prob near meat. Had reverse plate setter along with pan of apple juice grade and then meat. At this point turned up to 250 and foiled with little apple juice worrying would not be done in time. Dome temp near 300. At 3 pm meat temp 165 and climbing turned BGE up to 290 at grade and dome temp approx 320-345 at times. I had to pull meat at 5 which was now 187.
Meat was warm on inside buy very "rubbery". Not sure if correct term. I have never had this. The meat was not chared and figure that due to foiling. But rubbery meat wasn't sure about and didn't want to occur in future. I figured due to foiling also and cooking fast and high towards 60 percent of cook. Any advice??


  • RLeeperRLeeper Posts: 480
    Seems like you pulled too early. Didn't give all the fat and collagen time to completely break down
    Extra Large, Large, and Mini. Tucker, GA
  • doubledouble Posts: 1,214
    At 187 it wasn't cooked enough. Needs to be 195 or higher in my findings and reading from others on here.
    Lynnwood WA
  • What they said. 195 min, 205 about max. I find 200-205 to be better than 195
  • Yep, cook it more.



    from SANTA CLARA, CA

  • TjcoleyTjcoley Posts: 3,528
    Couple of things. 215 dome is very low for the first 13 hours. I started cooking butts at 225 dome and some took over 24 hours. Have since listened to the experts here and now bump the dome up to at least 275 for a quicker cook. The ones I did at 225 dome turned out great, just took forever. Biggest issue was probably pulling at 187. It wasn't done yet. You need to go to at least 195 - 205 IT.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Thanks for the advice. I agree prob pulled to early. Going to do another this weekend and will report back
  • You might want to loose the liquid filled drip pan as well. It is not needed.  Use raised pan no liquid.
    Brighton, IL (North East of St. Louis, MO)
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