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Pork Butt Temp

2EgginBeagles2EgginBeagles Posts: 7
edited July 2012 in EggHead Forum

Couple of questions....

1) I usually pull the BB off the egg at 190 degrees, will it dry out if it goes to 200? 


2) I've got a bone in BB on right now, the end without the bone is almost 10 degrees higher in temp than the end with the bone.  Any suggestions on how to handle this?  Do I pull it off the egg when either end hits my target temp (190....unless the answer to question #1 suggests otherwise)? 



  • SundownSundown Posts: 2,971
    Pull at 190º wrap in foil and dump it in the cooler wrapped in towels fro at least an hour. You'll be fine it's hard to screw up a butt.
  • lousubcaplousubcap Posts: 16,755
    Since you have the bone-in butt, the best finish indicator is when the bone pulls clean from the meat.  The temperature for that event can be anywhere from 190-205*F +/-.  Don't worry about the temperature difference across the hunk of meat.  Enjoy the results of your cook.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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