a butt issue I have never had before

RRP

Up front I am telling you I have egged my pork butts TURBO and indirect for 14 years now…so pass me by if you wish.

I egged this 7+ pound shoulder at 330 and it never slowed down for the usual plateau and was 203 degrees at exactly 4 hours!

The dome thermometer was accurate and  the Dot temp was confirmed by my Thermapen.

Now for the problem…that was the worst butt I have ever egged! It was tough and many parts were simply crap which I threw out. 

I am guessing this shoulder was from a tough old boar. 

Any thoughts? 

Canugghead

What do you mean by 'Dot temp'? Did you probe at multiple spots? Did you press/feel the butt?

Botch

Most 'que-ers here Fear The Brisket, but they've always been the most reliable cook for me.  
Except once.
And that time I had cooked TWO briskets, for an office party.  One was just like every other brisket I'd done; the other was nasty, and it had been purchased/cooked the same time.  So, yes, you can just get a bad piece of protein.  
 
I admit my experience was with cow, and you're talking pork butt; I've only cooked one of those, but I bet the same "bad cow/boar/old chicken" issue affects all protein.  

RRP

Canugghead said:

What do you mean by 'Dot temp'? Did you probe at multiple spots? Did you press/feel the butt?

The DOT is a cable style meat thermometer. And yes I used it to probe the meat in several places, I then also used my thrusted Thermopen to confirm the internal temp.  The thing that just baffles me is after all these years of using the turbo metho then this was the first butt that blew thru the usual plateau 

Canugghead

Thanks for clarifying. That's a tough one.

HeavyG

As they say... the pig drives the cook. Certainly wasn't anything wrong with your method.

I wouldn't have tossed it out, I'd probably put in the pressure cooker for a spell and see if that helped relax that tough old boar.

johnmitchell

Maybe check your gasket. 

unoriginalusername

Canugghead said:

Thanks for clarifying. That's a tough one.

Ya that’s the problem… it was a tough one 😂 

lkapigian

My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that

JohnInCarolina

I’m going with just bad luck with the starting hunk of protein, Ron.  You got a bad butt my friend!

RRP

lkapigian said:

My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that

As I said at the outset - I have been egging my butts turbo for 14 years now and it has never been a problem - like others have said this was one ornery pig that had the last laugh!

RRP

johnmitchell said:

Maybe check your gasket. 

LOL-the temp was locked on at 330º the whole 4 hours!

fishlessman

i would have continued cooking til it probed tender. i didnt know there was a magic number 203? the only butt cook i do hot and fast is boneless layed open like and flat with a foil stage with some liquid, its about 4 to 5 hours for a 7 pounder,

Dyal_SC

RRP said:

lkapigian said:

My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that

As I said at the outset - I have been egging my butts turbo for 14 years now and it has never been a problem - like others have said this was one ornery pig that had the last laugh!

I’m confused, was it TURBO or just turbo?  First you said TURBO. I see you mentioned 330 deg —
if that’s in Celsius, that is indubitably TURBO and most definitely your problem. 

Canugghead

Canugghead said:

What do you mean by 'Dot temp'? Did you probe at multiple spots? Did you press/feel the butt?

RRP

Dyal_SC said:

RRP said:

lkapigian said:

My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that

As I said at the outset - I have been egging my butts turbo for 14 years now and it has never been a problem - like others have said this was one ornery pig that had the last laugh!

I’m confused, was it TURBO or just turbo?  First you said TURBO. I see you mentioned 330 deg —
if that’s in Celsius, that is indubitably TURBO and most definitely your problem. 

LOL  330º Celsius would have meant 626º Fahrenheit and now THAT would have turned that butt into lump in the four hour cook and instead of pulling that pork I would have used a hammer to shatter it!

lkapigian

RRP said:

lkapigian said:

My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that

As I said at the outset - I have been egging my butts turbo for 14 years now and it has never been a problem - like others have said this was one ornery pig that had the last laugh!

Yes sir , I read that, just thinking since you Han no stall where the meat jello starts to happen   , was just my thought …. The worst cut of meat will turn fall apart tender, this butt conversely was probably pretty well interconnected, or it was the gasket 

Ozzie_Isaac

Must have been a millennial pork butt.  Needed to coddle and talk to it some more.  You rushed it and it's feelings didn't get a chance to gel and mellow.

Dyal_SC

Are you sure it was a pig, or did you just take the butchers word for it?  Sometimes the best way to pick a good pork shoulder is to put your head up there. Or something like that. 

JohnInCarolina

Dyal_SC said:

RRP said:

lkapigian said:

My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that

As I said at the outset - I have been egging my butts turbo for 14 years now and it has never been a problem - like others have said this was one ornery pig that had the last laugh!

I’m confused, was it TURBO or just turbo?  First you said TURBO. I see you mentioned 330 deg —
if that’s in Celsius, that is indubitably TURBO and most definitely your problem. 

Ron doesn’t do anything in small caps!

Ozzie_Isaac

Here is my current pork butt.  Tender tender tender and delicious.  Done at 350.

kl8ton

Bad hunk of meat.  The way you titled your thread would indicate you wish for this thread to be sunk.  

I have had similar experiences. A bad pork butt here and there. But the cook always gets the best pieces. The commoners have no idea what they are eating.  

I recently purchased boneless skinless chicken breast from Aldi. I almost spit that crap out of my mouth. Never again. Most of their stuff is fine.

Dyal_SC

I made this one yesterday for an office luncheon today. Delicious!  It was only turbo’ed at 300 deg f though. Hickory and olive woods. 

 

RRP

Dyal_SC said:

I made this one yesterday for an office luncheon today. Delicious!  It was only turbo’ed at 300 deg f though. Hickory and olive woods. 

 

Nice raw butt…got any after pixs? 

Dyal_SC

RRP said:

Dyal_SC said:

I made this one yesterday for an office luncheon today. Delicious!  It was only turbo’ed at 300 deg f though. Hickory and olive woods. 

 

Nice raw butt…got any after pixs? 

Don’t you go talking all fresh to me, young man.  

JohnInCarolina

Dyal_SC said:

RRP said:

Dyal_SC said:

I made this one yesterday for an office luncheon today. Delicious!  It was only turbo’ed at 300 deg f though. Hickory and olive woods. 

 

Nice raw butt…got any after pixs? 

Don’t you go talking all fresh to me, young man.  

Ron is skeptical you were able to… nail that butt.

Canugghead

TheButtWhisperer

Botch

Canugghead said:

TheButtWhisperer

I've never planned to start my own cooking channel, but if I ever did it would've been called "Babished by Botch".  
But not anymore.  Provided it's not already stolen, I'll call it "The Butt-Whisperer".  Gold.  
 
EDIT:  I had to check.  There IS no channel on EweTube called "The Butt Whisperer"!  There is a "Booty Whisperer" channel, but I didn't see any grills other than one guy's deeply-dazzling dental decoration.      

GrateEggspectations

JohnInCarolina said:

Dyal_SC said:

RRP said:

lkapigian said:

My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that

As I said at the outset - I have been egging my butts turbo for 14 years now and it has never been a problem - like others have said this was one ornery pig that had the last laugh!

I’m confused, was it TURBO or just turbo?  First you said TURBO. I see you mentioned 330 deg —
if that’s in Celsius, that is indubitably TURBO and most definitely your problem. 

Ron doesn’t do anything in small caps!

He’s the anithesis of Ye. 

JohnInCarolina

Botch said:

Canugghead said:

TheButtWhisperer

I've never planned to start my own cooking channel, but if I ever did it would've been called "Babished by Botch".  

not “Botch Please” ?

Ozzie_Isaac

JohnInCarolina said:

Botch said:

Canugghead said:

TheButtWhisperer

I've never planned to start my own cooking channel, but if I ever did it would've been called "Babished by Botch".  

not “Botch Please” ?

Snap!  I think this is a winner.