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Another Butt question

Wardster
Wardster Posts: 1,006
edited November -1 in EggHead Forum
I have been talking with a guy who competes with the KCBS and he suggests removing the butt when it gets around 180* internal. Double wrapping in foil, place in a cooler and let it sit for a copule hours.[p]I know many people pull it off at an internal of 200*. Does anyone use his suggested method? I imagine it would rise a bit, but at what temp is everything broken down and made pullable?
Apollo Beach, FL
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Comments

  • Unknown
    Unknown
    wardster,
    I find that 180-185 is slicable and that 200 is pullable...[p]Matt.
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  • JodyMo
    JodyMo Posts: 46
    wardster,
    One of the first ones I did was not ready when I needed it.
    I had no choice but to pull it at 185. I did let it rest for 15-20 minutes, but it pulled OK. It didn't fall apart like it would at 200, but it was fine. Now that I can compare, I prefer 200, but in a pinch, it's OK.
    Just my opinion.
    JodyMo
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  • Gandolf
    Gandolf Posts: 907
    wardster,
    I've done all of mine to 199° or 200°. Pulls great.
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  • Stogie
    Stogie Posts: 279
    wardster,[p]There are several folks who will submit sliced pork in the pork category. Matter of fact, we submit both sliced and pulled. To accomplish this, we start one butt a few hours earlier than the other.[p]180-185º is perfect for slicing without it falling apart.[p]Personally, pulled is the style I like.[p]Stogie
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  • Unknown
    Unknown
    wardster,
    As Stogie says he is looking for some sliced more than likely. The reason most folks like the higher finish temps on butt is that collagen leaves a sweet flavor as it breaks down. That's why some call pulled pork Pig Candy it is just sweeter than sliced.
    I find that aprox 195º is the temp I shoot for, it pulles in bigger pieces but I find it stay more moist, for longer,than butt taken to 220º+.
    Jim

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