What internal temp to pull a butt?

transversalInactive · February 2011

Input please.

Fornia · February 2011

I believe most would tell you 195 internal.

Are you foiling/wrapping and then rest?

hornhonk · February 2011

I agree with Jason.

transversalInactive · February 2011

Yes, Fornia. I will wrap and rest. Thansk for the temp tip.

transversalInactive · February 2011

Great!! We have a concensus!! Thanks.

asianflava · February 2011

You should do 190-205 to break down the collagen. I also 195.

berrygood · February 2011

One more vote for 195. Two-hour rest, too, if possible.

boston_stoker · February 2011

If you are inexperienced at butts, read this:

http://www.nakedwhiz.com/elder.htm

srq2625 · February 2011

I pull at 192°F. I've tried 190°F, 195°F, and 200°F. I've found, for me, I get the best mix of done-ness, tenderness, rendering, moistness, and flavor at the 192°F.

When my Stoker probe tells me 192°F, I check the meat with my Thermapen, just to make sure and it's always been pretty much on the mark. The Thermapen readings, taken at various locations in the meat average to my pull temperature.

transversalInactive · February 2011

All good information and the reason I love this site. Thanks all.

What internal temp to pull a butt?

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