195 vs 200 for pork

Bankingguy

Just cooked three 5-6 pound boston butts to a internal temp of 195. However, they finished up a little early. In thinking of having them in a cooler for nearly five hours I thought about taking the internal temp to 200. I'm afraid they might be a little too dry. Any thoughts on the differences between 195 and 200.[p]Thanks,
Bankingguy

Unknown

bankingguy,[p]About 5 Degrees[p](VBG)

EddieMac

Welcome to Splitting Hairs 101?

Unknown

bankingguy,[p]Just curious...what did you decide to do?

Bankingguy

All,[p]Thanks for you insightful observations. I will assume the consensus is that is really doesn't matter. To minimize cooler time, I'll take it to 200.[p]Bankingguy

Sundown

bankingguy,[p]I've held butts/shoulders in the cooler for 5 hours easily. Still so hot when they come out (if wrapped properly) to burn your fingers. I seem to recall several posts where folks had held butts for 6 or so hours too. Have a great day!

citychicken

bankingguy,
personally i like the texture better when i yank the pig at 195. i think @ 200 the pig is just a little to "pasty" for my likes. just personal opinion.

Unknown

bankingguy,[p]I cooked a butt yesterday to 195 internal and pulled it off the egg at 2am. I double wrapped it then put some towels around it and put it in a very small cooler (it was a tight fit).[p]I pulled this morning at 8am and it was still hot to the touch. USDA would have given me the thumbs down, but I'm not all that worried for me and my family (I'm not that anal).[p]Links:
http://www.virtualweberbullet.com/storing.html
http://www.nakedwhiz.com/coolerholding.htm[p]boz.
[ul][li]http://www.nakedwhiz.com/coolerholding.htm[/ul]

Celtic Wolf

bankingguy,[p] You have to remember that meat continues to cook after being removed from the heat. It will typically rise anywhere from 5-10 degrees before it starts to drop.[p] Pulling it at 195, and wrapping it up lets it rise into the 'Delicious Zone'. Pulling it at 200 you risk going to the 'mushy zone' It will be good, but it will be mushy. Any higher then 200 you risk drying it out.[p]

Rick's Tropical Delight

<p />bankingguy,
some butts are ready to pull way before 195... wiggle the bone and see if the butt wants to come apart and release the bone cleanly...[p]if you are not going to cooler the meat (and the coolering part is not mandatory, just let it rest about a half hour) take it closer to 200.
the temp is also very dependant on where you stick it. too close to the bone or in a fat area will give different temps than in the biggest meaty part..........[p]

Unknown

Well I took them off at 195 and put them in the cooler with a temp. probe in one of them. I also kept the egg running. Based on the time remaining and my desire to keep them above 140, I threw them back on (in foil) for thirty minutes or an hour - just enough to heat them. Put them back in the cooler until lunch. When I pulled them out, internal temp was 143 so it worked out pretty well.

Thanks for the advise.

Bankingguy

Unknown

I meant advice.

Oh well.