Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Why do we cook our butts to 200* ...
Options
mojo
Posts: 220
... when most sites list pork as being finished at a temp of 160? For instance, here's a link that thirdeye posted recently.
http://www.fsis.usda.gov/Fact_Sheets/Use_a_Food_Thermometer/index.asp
I've only made pulled pork 3 times, but each time I cooked to an internal temp of 200 and the meat was juicy, tender, and nobody got sick, so I'm sticking to it. But where's the data that says 200* is the endpoint? Just curious is all
http://www.fsis.usda.gov/Fact_Sheets/Use_a_Food_Thermometer/index.asp
I've only made pulled pork 3 times, but each time I cooked to an internal temp of 200 and the meat was juicy, tender, and nobody got sick, so I'm sticking to it. But where's the data that says 200* is the endpoint? Just curious is all
Comments
-
safety is only one consideration.
collagen breakdown is another -
It is technically done at 160. It will be tasty too. But it won't pull. A Butt must get to approx 190 before it will pull with any ease, preferrably 195-200. At 160 there is too much connective tissue remaining for pulling.
-
In that 170-185* range, or thereabouts, the fatty tissues are more fully rendered, and collagen/connective tissues are converted to gelatin, giving you the tender and moist end product.
-
160 is actually overkill if you are going for food safety. The actual limit is 137 F. As others have said, for pork butts, you are going for the very tender condition where it will easily pull apart and for that, you need 195-200.
-
Often times the butt temp won't "plateau" (stagnate) until about 170F. During this time the "magic" happens when the collagen and other connective tissues break down and render the meat to its succulent state where it can easily be pulled. This stage of cooking doesn't apply to a pork loin or similar cuts. I've found that 190 works quite well...
-
The collagen begins turning to gelatin at, um, I believe 158 F. While that is happening, the butt temperature "plateaus." It sits around 160, sometimes even drops, while the collagen absorbs the heat. Because of the thickness of a butt or other cut, it can take many hours for the heat to work thru to the center of the meat, and melt everything.
Usually, the temperature rises rather rapidly after 170. During last rise, every bit of collagen is collapsing into gel, and more fat renders out. By the time the center reaches 195 - 200, the air temp around the meat should have equaled the dome temp, giving the wonderful browning flavors that occur above 230. If you like, you can ramp the temp up after the plateau to hurry things along. That will improve the bark, but at a slight risk of dryness.
If the meat goes much higher than 200, the remaining moisture is likely to be lost, or their will be so little that even the gel texture can't save the meat from a dry feel. -
It tastes better and I don't want to have to use a roto-tiller to pull it :ohmy: :laugh: :laugh:
JMURO (just my uneducated redneck opinion) -
Take all the advice, place in a bag, shake, pour over the pork butt and enjoy!!
8 - ) -
I think the data comes from experience and there is alot of it on this board... Them Butts at ~200 are goooooodddd!!! All moist and falling apart.
The other day on a post, I read someone who says they cook even more to get a thicker bark on the butt. I don't think I've done higher than 205 (which was very good too).
At 165 you have to chop not pull...because all that connective tissue hasn't melted complettely - but now I am repeating what everyone else says. I prefer the pulled version... -
The best answer that was given to me when I asked the same question was:
"Just because...."
Good enough for me and has worked well for years.
Spring "Science Doesn't Always Make Good Food" Chicken
Spring Texas USA -
At first I cooked to 195° - 200°, because that is what I read on the forum (Fidel's post).
Now 3 years latter, 160° :woohoo: :woohoo: No man's land.
160° for me is a terrible pull temperature. Pork slices too dry & tough. For pulled too tough.
For pork slices I pull at 140° and rest to at least 145° nice, tender and juicy. Pulled pork, 195° +/- 5° easy pull and juicy.
Cook to different temperatures and see what you and your family likes, maybe 160° is the answer for your liking.
GG -
Thanks for all the answers everyone, that's just what I needed to hear. I'll keep on cooking them to 200* since I like a nice easy pull and tender meat. Gonna do one next week in fact!
-
So, Everyone is in aggrement that the Pork Butt is done when it reaches 200 Internal, No matter how long it takes??
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum