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Cantankerous Pig

Jstroke
Jstroke Posts: 2,605
in EggHead Forum
We all cook butts on a fairly regular basis. We all “know” how it will go. Well not for me today. Cooked a 11 lb as usual. Nothing special or different. Fired up, let it stabilize at 350, trimmed off the cap, rubbed it with S&P, threw it in the medium. Spent the day in the shop, futzing around building squirrel proof feeders and a ladder for the bunk beds for the boys. Temp was stable, all was good. I probed it a couple times and the temp was good, but seemed stiff. I took it up to 195 and it still seemed “springy” in spots. took it to 200 and it still didn’t feel right. FTC for 4 hours to let it decide what to do with itself and see it if it would behave. When I started “pulling” it was like wrestling with a giant knot of rubber bands. I finally got it apart and the knot of inter-muscular membrane was at least as big as my two fists. I bought it where I always do, same brand-GFS. I am not sure why that pig was so pissed at me. Almost threw it over the fence a couple times. I didn’t take any pics . I did think about taking a couple with my .45. Most cantankerous piece of meat I’ve met in a long time. Okay, I feel better now.
Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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Comments

  • EGGjlmh
    EGGjlmh Posts: 823
    I have had that happen a couple of times as well, have no idea why

    1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015

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  • Jstroke
    Jstroke Posts: 2,605
    EGGjlmh said:
    I have had that happen a couple of times as well, have no idea why
    Not a good day blood pressure or clean language.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Botch
    Botch Posts: 17,394
    They happen.  Don't know if its a pig w/cancer, or what.  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • BGEChicago
    BGEChicago Posts: 575
    I've never heard that one before.. I imagine it's as frustrating as buying a $40 steak from the butcher only to find out it's riddled with gristle. If you think about buying food (in this case meat) it's one of the only things you can't try out before buying, I suspect that's why Costco and Sams Club do so well, well respected and for good reasons. 
    Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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  • Theophan
    Theophan Posts: 2,656
    I'm no expert, but the rule I go by, and I've seen many others here say the same, is it ain't done till it tests tender.  I really don't care what the internal temperature is on a pork butt, it's not coming out of the Egg until it's tender.

    That said, I'd have thought FTC for 4h would have continued the "cooking" long enough to get the job done, so maybe there just was something about that piece of meat that it wasn't ever going to get tender.  Dunno.

    But my 2¢, maybe worth less, still is that if it doesn't test tender, it's not coming out of my Egg, FTC or no FTC.
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  • Jstroke
    Jstroke Posts: 2,605
    Theophan said:
    That said, I'd have thought FTC for 4h would have continued the "cooking" long enough to get the job done, so maybe there just was something about that piece of meat that it wasn't ever going to get tender.  Dunno.

    But my 2¢, maybe worth less, still is that if it doesn't test tender, it's not coming out of my Egg, FTC or no FTC.
    Theo, I agree, I should have let it go. Impatience got the better of me today and like you I thought a little time in the “cooler” (the great escape) would have straightened it out. Chalk it up. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Jstroke
    Jstroke Posts: 2,605
    BGEChicago said:
    Costco and Sams Club do so well, well respected and for good reasons. 
    I agree, but the only reason I don’t buy butts at Costco is they only sell boneless and I prefer having the bone-in. I do however buy a lot of meat there which I have been very happy with.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • northGAcock
    northGAcock Posts: 15,173
    I have had an honary Butt or two in my life. I blame the pig....no way it could be my fault! :o
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Jstroke
    Jstroke Posts: 2,605
    northGAcock said:
    I have had an honary Butt or two in my life. I blame the pig....no way it could be my fault! :o
    Amen-that’s what I thought. No way I screwed that up. I mean after-all I’m an experienced cook and I wasn’t even having cocktails. Gotta be the pig’s fault. Nasty ungrateful animal. I was trying to make something beautiful.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • alaskanassasin
    alaskanassasin Posts: 8,951
    edited December 2018
    Way to stick with it! Maybe it had a cramp or something? Never heard of that but I will be prepared! 
    South of Columbus, Ohio.


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  • Legume
    Legume Posts: 15,936
    At least you weren’t cooking this for a party or dinner guests.  I always appreciate a small audience when something goes sideways.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Jstroke
    Jstroke Posts: 2,605
    Legume said:
    At least you weren’t cooking this for a party or dinner guests.  I always appreciate a small audience when something goes sideways.
    LOL, I can’t even imagine. I’d go on a postal pig spree. Either that or go buy a whole one at the local Q joint and put it on my egg for a minute. That would qualify it. Same as “baked” on site. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    I’ve never had one ready at 195. Usually around 205 but up to 210 if it needs it. This was clearly not ready. “It’s done when it’s done”. 
    Keepin' It Weird in The ATX FBTX
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  • Jstroke
    Jstroke Posts: 2,605
    alaskanassasin said:
    Way to stick with it! Maybe it had a cramp or something? Never heard of that but I will be prepared! 

    Thank you sir. Hadn’t thought of a cramp. Good thought, probably dehydrated from the trip in the truck. 

    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    I always go to 203 or above. I've been lucky and only had one ornery pig. 

    I think I would have thrown it in a pressure cooker or an Instant Pot for 30 minutes and see if that would lighten things up.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • dmchicago
    dmchicago Posts: 4,519
    I don't have anything useful to add except I think I saw Cantankerous Pig open for Winger back in '78.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    One more suggestion is if you are short on time you can always chop it. I was cooking a butt once and some friends called and asked us to come over for a an impromptu get together. The butt was around 187 and not ready. I pulled what I could and chopped the rest. It was actually pretty good and I enjoyed having something different. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Jstroke
    Jstroke Posts: 2,605
    dmchicago said:
    I don't have anything useful to add except I think I saw Cantankerous Pig open for Winger back in '78.

    I saw Winger in the 80's but don't think I remember CP. I'll have to look them up.

    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,343
    Pig’s motto: Never give up, Never Surrender, Hang tough!
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  • GrillSgt
    GrillSgt Posts: 2,507
    I've seen it a few times with different cuts and always wondered if it was injury related. 
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  • Jstroke
    Jstroke Posts: 2,605
    Gulfcoastguy said:
    Pig’s motto: Never give up, Never Surrender, Hang tough!
    I have a message for Mr. Trotter—Be prepared to for the pressure.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,343
    Jstroke said:
    Gulfcoastguy said:
    Pig’s motto: Never give up, Never Surrender, Hang tough!
    I have a message for Mr. Trotter—Be prepared to for the pressure.
    And his reply "Bring it!"
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  • Jstroke
    Jstroke Posts: 2,605
    Gulfcoastguy said:
    Jstroke said:
    Gulfcoastguy said:
    Pig’s motto: Never give up, Never Surrender, Hang tough!
    I have a message for Mr. Trotter—Be prepared to for the pressure.
    And his reply "Bring it!"
    Well that day—oh so true. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Legume
    Legume Posts: 15,936

    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Jstroke
    Jstroke Posts: 2,605
    Legume said:

    Now that’s some funny sh.. You the man for for that.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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