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Pull now or let it ride? (Pork Butt Question)

KiterTodd
KiterTodd Posts: 2,466
in EggHead Forum
I've had an 8 lbs. boston butt on for 13 hours at about 240 degrees (slow drop from 250 to 230, bumped it back up).
It looks and smells great.
Alarm just went off at 200 degrees.  When I checked it, one side of the butt is at 201 and the other side is at 190.

Is there a risk of letting one side get over cooked while I bring up the other side?

The temp probe goes in very easily on one end and with a little resistance on the other.

Either way...pretty soon I'll be sitting on some pork bbq!  :)

11:PM
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12:30PM...
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LBGE/Maryland
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Comments

  • DMW
    DMW Posts: 13,833
    At this point, let it ride until it all probes like warm butter. There is a good chance you won't need to take it to 200* throughout.

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • cazzy
    cazzy Posts: 9,136
    edited August 2014
    Grab the bone and twist.  Does it move easily?  If so, it's likely done.  You're going to probe different spots that may have more resistance, but when you pull it and mix it up, it will be wonderful.  It sure looks done in the last pic.
    Just a hack that makes some $hitty BBQ....
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    You will likely get a lower reading at or around the bone than the other end.  

    Like @cazzy said, grab the bone.  If it feels like it will come out, then pull it.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    I pulled one last Saturday that was butter on the non-bone end and around 185° around the bone.  I loved the results.  The one end pulled well and I was able to have coarse chopped like I love from BBQ in my area.  Made great slices too!  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • KiterTodd
    KiterTodd Posts: 2,466
    edited August 2014
    Thanks for the tips, folks!  It has now been pulled.

    I left it on another 30 minutes or so until the temp probe side was at 203 and the bone side was reading 196 on a handheld.  Seemed to make a difference as the probe went in and out easier on the bone side with that little more time.

    Bone wiggle was a good reminder.  It was about ready to fall out.  

    Here is is ready for FTC.   I have no idea what happened to that little piece of meat on the left.  Pork falls off all the time.  Things just happen!   :\">
    image

    FWIW, did this cook with FOGO.  I'll report on tastes after I've tried it.  BUT, here is the remaining lump after the grill was lit for almost 14 hours...
    image
    LBGE/Maryland
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Looks great! Hate when those pieces mysteriously fall off...  
    :D
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • XC242
    XC242 Posts: 1,208
    You nailed it, great job!
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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