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Is it really done

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Capt. Dan
Capt. Dan Posts: 14
edited November -1 in EggHead Forum
Put a 10 1/2 pound shoulder on my large egg last night at about 7:30 p.m. This is the 2nd cook I have done with a BBQ Guru. Set my meat temp at 190 and my pit or grid temp at about 235. Less than 12 hours later, I wake up and walk outside and hear the alarm on the Guru going off. Guru says meat temp is 190ish and grid temp is about 225. I figure the meat probe is off so I check it with a meat thermo. and it says 190. The shoulders temp is 190 but it does not look done. It has shrunk very little and I pulled back a bit of skin and clear juices flowed. So... WHATS UP!!! This thing temp wise is done, but I do not think it has cooked long enough. It should have cooked another 8 hours or so. I think if I took it off and pulled it, it would be very moist or even wet, the fat looks like it has not really broke down yet. But it is tender. Should I pull it or let it continue to cook. Thanks for your replies and input.
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  • stike
    stike Posts: 15,597
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    Capt. Dan,
    190 might be 'done', but 195, 200 is usually where i i find mine are falling all over themselves, fallin'apart
    ed egli avea del cul fatto trombetta -Dante
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  • Fire in the Hole
    Fire in the Hole Posts: 128
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    Capt. Dan,[p]Lot of different opinions on this one, I'm sure. I cook my butts to a minimum of 195 and usually let them go to 205. For me, time does not matter. Internal temp is the thing to watch to determine doneness. Even at 205 I have had some butts with small pockets of solid fat still left in them. All depends on the make-up of the individual butt.[p]I usually cook at a grid temp of between 225 and 250. But have even cooked at 275 with good results.[p]Personally, I think 190 internal is a tad too low. But that's just me.[p]Sounds like good eats at your house today!

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  • Capt. Dan
    Capt. Dan Posts: 14
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    Fire in the Hole,
    I agree, I set the meat temp at 190 and can watch it after that. But it sure did get there quicker than I am used to.
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  • Fire in the Hole
    Fire in the Hole Posts: 128
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    Capt. Dan,[p]190 is a good target to begin watching for the removal. Once mine have got to that point, it usually does not take much to push them over the top.

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  • WooDoggies
    WooDoggies Posts: 2,390
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    Capt. Dan,[p]Sometimes big hunks of meat will cook faster than expected. If the meat is at 190 it might be ready to pull off. Check by stabbing with a fork and if the meat wants to seperate with little or no resistance, it's done.
    If so, pull off, wrap in foil and put in an insulated cooler for a few hours. It will continue to cook in the cooler where something magical happens.
    Is it a full shoulder or a picnic?[p]John

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  • Unknown
    Unknown
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    WooDoggies,
    It is a picnic shoulder. I set the pit temp on the Guru at 200. Just wanting to slow it down a bit. I will say this. If I pulled it now it would be very moist. Dripping!!!
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  • WooDoggies
    WooDoggies Posts: 2,390
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    captdans,[p]Dude, very moist and dripping is good![p]Let us know how it turns out.[p]John[p]

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  • Capt. Dan
    Capt. Dan Posts: 14
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    WooDoggies,
    Dude, I like very moist also, but personally I am not sure about dripping. She's about 195 now and has shrunk a bit. I am getting ready to pull her and I bet its great!! I think the egg fairy snuck by here and turned my Guru up to about 300-350 or something. I still can't figure out why this thing got to 190 so fast.
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  • WooDoggies
    WooDoggies Posts: 2,390
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    Capt. Dan,[p]I think Nature Boy coined the term "turbo butts" for fast cooks like your's.... sometimes large cuts cruise through the plateau for no other reason than just because.
    It may be a way of the bbq gods reminding us that we don't have complete control over the whole bbq process.[p]I'm sure your pork will turn out great.... the flavor of picnics are wonderful.[p]John

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