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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

STICKY: ThermoWorks Pulled Pork Bible

Comments

  • lousubcap
    lousubcap Posts: 34,090
    The forum thanks you for the above.  If you read nothing else-the above will yield a great result.
    Happy Friday!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 12,257
    @lousubcap Friday  ;) Looking forward to wrapping my butt next time, tired of butts taking minimum 15 hours in my experience  :)  
    canuckland
    · Share on FacebookShare on Twitter
  • GregW
    GregW Posts: 2,678
    Thank you for posting the link. I see they are recommending 203° F
    I know temp is hard to measure accurately and varies significantly across the Pork Butt. I generally shoot for around 194° F and wrap in peach paper and place in a cooler. I've never really checked to see how much the temp rises after it goes into the cooler.
    Honestly the main issue I have is having the pork turn out on the mushy side- I attribute this to overcooking .  I have ran a few test cooks and this does appear to be the cause. 
    Does anyone else experience problems with the texture? that can be correlated to finished cooking temp?   
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 34,090
    I don't pay much attention to temperature.  When it probes clean and the bone is loose I declare victory.  I find that to be around 200*F +/- most of the time.  But every cook is different although the process is the same.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 32,789
    The suggestion to butterfly the butt is interesting. Similar to that thread I posted earlier in the week.  
    "I've made a note never to piss you two off." - Stike
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 12,257
    The Alton Brownish explanation of the stall is an eye opener for me. Someone posted about her rotisserie butt that came out amazing, I'm now thinking since it's spinning the moisture released can't stay on the surface, kind of like speeding up the cook sans foil/paper and not sacrificing the bark? I'm overthunking this  :)
    canuckland
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 17,097
    lousubcap said:
    The forum thanks you for the above.  If you read nothing else-the above will yield a great result.
    Happy Friday!
    You should see the one they have for Brisket.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 34,090
    I will seek it out... "Knowledge is Good." B)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 12,257
    edited May 2023
    YukonRon said:
    lousubcap said:
    The forum thanks you for the above.  If you read nothing else-the above will yield a great result.
    Happy Friday!
    You should see the one they have for Brisket.
    Will do, thanks

    Edit: OTOH I tend to do brisket the MSM way pretty much all the time and happy with the process > smoke naked to 165 then 'steam crutch' to 200.
    canuckland
    · Share on FacebookShare on Twitter

Categories