hot butt!!

[Soul-Tez]

OK should be basic knowledge but I don't get it. Why do most recipies smoke butts to 180 degrees when it is generally understood that pork is done at 165? I smoked two nine pounders a week ago to 170 just to be safe and it certainly wasn't raw. Don't they start to dry out after they are done?
Thanks

[JamesB]

Yes butts are 'done' at lower temps, but if you want to pull the butt for pulled pork you need to it to 195°-200° internal. Butts have a lot of internal fat that will keep rendering and not allow it to dry out.

[HFD26]

James answered your question correctly. At 165* it's done and you can slice it, but it wont be fall apart tender, and the bone will not pull right out with absolutely no resistance. The rendered fat in a butt at the high temp. keeps the meat moist. Don't try it with a pork chop, or loin as these are lean cuts and will dry out. I hope that explains it, good luck.

[NHSmoker]

with out hi-jacking this thread, the last butts I cooked would never get above 180*. When I finally took them off the pit they fell apart. Other than a busted thermometer, which I haven't checked since, does this ever happen to anyone else that the temp just stops at aroudn 180* and still pulls fine????

[Texana]

with out hi-jacking this thread, the last butts I cooked would never get above 180*. When I finally took them off the pit they fell apart. Other than a busted thermometer, which I haven't checked since, does this ever happen to anyone else that the temp just stops at aroudn 180* and still pulls fine????

I have had it stall for a few hours, but it will rise provided the heat in the pit is over 180 ... as to pulling around 180 or falling apart .. i suppose you could have a butt that would cooperate, but mostly not in my experience. My first thought is that it was hotter than you thought. I would check my thermometers.

[RuiNT BBQ]

Now if you want to slice the butts instead of pulling them, take them off at 180-185 and let rest for an hour. The bone will slide right out after a slight twist and then you can slice it like any other roast. Makes some darn fine eating.

[Buckeye]

with out hi-jacking this thread, the last butts I cooked would never get above 180*. When I finally took them off the pit they fell apart. Other than a busted thermometer, which I haven't checked since, does this ever happen to anyone else that the temp just stops at aroudn 180* and still pulls fine????

My eggsperience with temps with butts, shoulders and briskets iz that they hoover round tha 155°-160° mark for a few ours (but seems like much longer.....like...... forever!) Since I never slice my pork I alwaze take it to tha pullin' temp. When I see tha bone haz seperated bout 2" from tha meat, I noe it's ready ta come off tha pit. Jus throw it in tha Cambro for bout an our or two.

[Soul-Tez]

so it's more of a texture thing than a done thing. Does the fat rendering make it more healthy?

[HFD26]

I don't see why not. It only makes sense. Think about it, when exposed to heat the fat breaks down. Most of it is rendered away. Is pork fat healthy? NO, but everything in moderation. A little fat won't hurt, your body can metabolize it.

[DaddyDett]

A friend here in VA that caters alot of pulled pork told me this:
if you are going to chop, you can pull at 170 and rest it for 30 min to an hr.
If you are going to pull it, take it to about 190.
The one time I have done butts, I took em to 170, let em rest, then chopped.
It was plenty moist, and plenty tasty and done just fine.

DaddyDett