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Pork butt came out too soft
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NJ_BBQ
Posts: 137
Yesterday I cooked two pork butts but the meat came out too soft for our liking.
The butts were covered in yellow mustard before applying the rub, cooked for 17hrs at a steady 250 until IT reached 196, and then FTC'd for 3 hours with butcher paper and foil. To avoid this again, should I not use mustard, stop the cook closer to 190, or avoid the FTC step?
Thanks
Basking Ridge, NJ - XL with KAB
Comments
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By soft, do you mean the met itself or the bark. My meat is usually soft due to the juice internal. When you FTC that long, the bark can soften up in my experience. That being said, the mustard is not causing the issue. And I wouldn't take it off at 190. It will pull much easier at 195+. Hope this helps.Clarendon Hills, IL
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BuckeyeBob said:By soft, do you mean the met itself or the bark. My meat is usually soft due to the juice internal. When you FTC that long, the bark can soften up in my experience. That being said, the mustard is not causing the issue. And I wouldn't take it off at 190. It will pull much easier at 195+. Hope this helps.
Basking Ridge, NJ - XL with KAB -
It's more than likely happening when you FTC. Doing two of the same size and only FTCing one will help narrow it down.
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Congrats you nailed pork butt. Want more texture pull it off earlier, then you chop not pull but you will get what you want.Seattle, WA
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NJ, most of the Eggers here rave about how "moist" the final products are, coming off the Egg. I'll be honest, it took me a while to get used to it, especially butts and chicken; almost made me a vegetarian (well, not quite...) I'll be following this thread too to learn ways to get more bite and texture to my butts & birds..._____________
Tin soldiers and Johnson's coming...
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No help available from me because I like the pulled pork soft on the inside. Great thing about Q is that you can do it the way that suits you and your family.
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@NJ_BBQ - I agree with you on the pork from a low and slow being on the to squishy side. I haven't figured out if is the long cooking time or the FTC. I started doin mine at 350 straight thru and did not FTC. I think it made a big difference in the texture of the meat to the good side for my liking.
I do think that beef deffinately needs a rest period. I alway FTC my chuckies and brisket.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
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I second the rest period. You might try a shorter cooking like a turbo to see if you prefer it more them the low and slow longer cooks. I think of a long cook somewhat like cooking a roast in a crockpot, tends to be overcooked like boiled meat. I like turbo cooks output and have cut back on foil other then loose covering.
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I would go with cubed pork instead of pulled for your butts if you want more texture. I don't like pulled pork as much as cubed. When I do my pork butts I take them up to 195 an FTC for 4 hours, then slice them like chops and cube each chop. Pulling the pork doesn't leave enough bite for my taste.
Never did understand why some BBQ restaurants even go so far as fr pulverize their pulle pork by chopping after they pulled it apart. -
It's all a matter of personal preference, and regional custom. Ham is cooked at 170, you can slice it but not pull it. Still some collagen left. But it can taste wonderful.
If it's too soft for your tastes, undercook it from where you cooked it. FTC is basically extending the cook...it'll cook for another hour or so (defined as the temp equalizing, a function of the temp you're cooking at) if you wrap it in foil and put in a cambro.
______________________________________________I love lamp.. -
Skip the foIl. people here swear by it, but nothing ruins a pork butt like a couple hours in a cooler. I guess if all you you have cooked is dry pork, the moist Mushy pork butt you get when you foil seemd like an improvement.
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I don't really understand "soft pork", I thought that was the goal? I'm completely missing the point here.
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Tender is good. Mushy is not. Mushy is overcooked.
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