Butt Science

Bama Matt

Three Butt questions:

1.If the proper temp to pull is 200, doesn't it make sense to pull at about 197 and let temp climb during a foiled rest?

2. What is the magic formula for lb/per person for pre cooked bone in butt?

3. I have a large egg and cook butt with a V-Rack. Any thoughts or ideas on how many butts I can cook at once?

Thanks for the help!

fishlessman

1 i pull when the meat is pullable, i start checking at 190

2 the majic number is 2.4 servings per pound, the trick is to figure how many servings your guests will eat

3 skip the v rack and 4 would be my max however ive seen posts with more. 3 butts is a better cook if you dont have a guru, there are some problems reading temps with too much meat in there

Fidel

In all honesty, it's just a butt. Don't over think the temp. It's not like a steak where a couple degree internal can make a difference. Butts are generally good anywhere from 190-205 internal. The real difference is personal preference for meat consistency vs. doneness. The higher you go the softer the end product - which is a very close cousin to mushy in my book. I prefer mine a little more on the firm side.

Best thing to do is experiment and see what you like best.

The "magic formula" is like fish pointed out. I always cook 20-30% more. Pulled pork always has a place in my freezer. Leftovers are good for me and good for my guests to take with them as well.

I never use a V-rack with butts. 3 large (7-8 pounds each) or 4 small (5-6 pounds each) on a single grid. You can do 6 or so on a double grid setup. Remember that they may finish hours apart, so be prepared for the possibility. They also may all finish at about the same time.

It's more art than science.

Gandy Dancer

This PULLPORK link may also help you.

Smokeydogbbq

Without using the rack, v or otherwise, what is the set-up. I guess the platesetter, but with feet down or up? Just curious, I have 2 butts brining in apple juice as I write this and want to put them on later today. Thanks for the help.