Pork Butt

Photo Egg

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This was very different.
I know I pulled it a little early. 198 in meaty side and 187 next to bone. Bone not easily pulled. Cooked it on a pellet smoker.
Tented in foil for about 30 minutes. Then started pulling it. The bone side was just not ready to shred. But perfect as sliced pork roast.  Other half shredded easy. This thing was dripping moist. Like a prime or better brisket point. Never had a pork butt like this before.
On sale at Kroger but not a brand I have seen before. Honestly, too moist/mushy. Maybe cooking it a little longer would have rendered more and firmed it up?

RRP

Darian, that must be a local brand…but anyway I gotta agree with your “wouldacouldashould

Photo Egg

RRP said:

Darian, that must be a local brand…but anyway I gotta agree with your “wouldacouldashould

Not Local.
https://vanderosefarms.com/

littlerascal56

Did 2 Kroger butts this weekend.  Took both to 205, pulled off smoker and left rest 1 hour.  They pulled great, and I vacuumed packed most of it.  Gave some to my in-laws and they got several meals out of it.  Rave reviews. Not bad for &1.50/lb.

lkapigian

I’d hit that ! Usually undercooked has the perception of dry/tougher, cooking longer would have got it to the pull point on that end but probably just as moist … nothing wrong either sliced pork…This didn’t happens to brined with phosphates ? 

JohnInCarolina

I like the motto - "Pork with a Purpose".  Greatly preferred to pork without a purpose, obviously.  

caliking

I'd hit that! You have the best of all worlds, right there - some pulled, some sliced, and the crispy bits of bark 

loco_engr

Photo Egg said:

RRP said:

Darian, that must be a local brand…but anyway I gotta agree with your “wouldacouldashould

Not Local.
https://vanderosefarms.com/

followed that url . . . I never couldn't tell what breed or their location.
Any insight Darian?

GregW

On my pellet smoker, I usually pull the butt off the smoker at 194 Deg. I'm still trying to solve the mystery of mushy texture. In my case, I believe extended cooking times play as big a role as the final cooking temp.
This last weekend I cooked an 11-pound butt. I cooked it at 190 Deg for 14 hours and bumped the temp up to 250 Deg for the remainder of the cook, I estimate the time to be 17-18 hours total, with a 194 Deg final temp.

Everyone enjoyed the pulled pork, for me, it seemed to be mushy and overly moist. 
  

lkapigian

Some commodity butts like swift, package with a phosphate solution , that can tend to make meat mushy ….check your labels before buying 

Photo Egg

loco_engr said:

Photo Egg said:

RRP said:

Darian, that must be a local brand…but anyway I gotta agree with your “wouldacouldashould

Not Local.
https://vanderosefarms.com/

followed that url . . . I never couldn't tell what breed or their location.
Any insight Darian?

I could not find an exact address. Blairstown, Mo is all I see Dan.

YukonRon

Presentation was beautiful, thinking it kind of needed a bit more time. I often don’t pull till above 202°F, and I definitely would check to see if it was indeed packed in phosphates. 

littlerascal56

Agree with Ron…I only pull above 202, and it’s usually 205F.  

BikerBob

If part of butt is slicing pork (under temp) and part is mushy  (over temp), it sounds as though it cooked unevenly. I know noting about pellet cookers.