ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 06-21-2013, 08:58 AM   #1
jhuyser
On the road to being a farker
 
Join Date: 01-14-13
Location: Oskaloosa, IA
Downloads: 0
Uploads: 0
Default Butt Temp

At what temp do most of you like to pull your butts from the smoker and serve say within a 1/2 hours?
jhuyser is offline   Reply With Quote


Unread 06-21-2013, 09:03 AM   #2
dajogejr
On the road to being a farker
 
Join Date: 04-25-13
Location: Metro Detroit, MI
Downloads: 0
Uploads: 0
Default

No temp...it's all by feel.
I start checking at 195 internal. I use my Thermopen to probe the butt in about 9 or 10 different spots.
When it's like Jello, it's done.

Wrap in cellophane and foil for 1-2 hours. Unwrap and squeeze out the renderings/liquid into the pan I'm pulling the pork in.
__________________
bumsteerbbq.com...BGE XL
dajogejr is offline   Reply With Quote


Thanks from:--->
Unread 06-21-2013, 09:05 AM   #3
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

I start checking the bone wiggle at 190 degrees and I let it rest at least an hour in the cambro before pulling.

If the bone doesn't move freely I leave it on the smoker.
John Bowen is offline   Reply With Quote


Unread 06-21-2013, 09:09 AM   #4
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Yep. Every butt is different so you can't rely on temperature. Look for the bone to wiggle freely or for your probe to slide in with little resistance.

Then, wrap in foil and rest in a dry cooler to let the juices recirculate. I prefer at least two hours rest time.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

**** In the Greater Chicago Area? Join us for the Annual Northern Illinois Brethren Mid Winter Gathering - Jan. 24th, 2015

The Naked Fatty!

Equipment list temporarily removed
Ron_L is online now   Reply With Quote


Unread 06-21-2013, 09:12 AM   #5
Teamfour
is Blowin Smoke!

 
Teamfour's Avatar
 
Join Date: 07-13-12
Location: Sterling, VA
Downloads: 0
Uploads: 0
Default

Where's BluDawg when you need him?
__________________
BWS Party |UDS|Great Outdoors Propane Vertical|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
MABA Member
Teamfour is offline   Reply With Quote


Unread 06-21-2013, 09:16 AM   #6
NBBD
Take a breath!

 
NBBD's Avatar
 
Join Date: 05-12-10
Location: Perkasie PA
Downloads: 2
Uploads: 0
Default

when I first started it was helpful to use a thermo and start checking doness around 190 it... Most of the time 200 plus or minus a few was right.... Over time you learn the feel... And don't worry about temp... 2hour rest is my sweet spot...

Got a 8 lb butt on right now cruising at 275
__________________
Hunting and AF Trial Dogs in Pennsylvania
http://mackaysetters.com

NBBD is offline   Reply With Quote


Unread 06-21-2013, 09:28 AM   #7
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

BBQ RULES FOR SUCCESS


YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 06-21-2013, 09:35 AM   #8
jmoney7269
Banned
 
jmoney7269's Avatar
 
Join Date: 02-07-11
Location: brenham, texas
Downloads: 0
Uploads: 0
Default

200-210
jmoney7269 is offline   Reply With Quote


Unread 06-21-2013, 09:50 AM   #9
Wolfpack
Knows what a fatty is.
 
Join Date: 06-18-13
Location: Greensboro, NC
Downloads: 0
Uploads: 0
Default

i pull when bone pulls freely but usually between 195-205
Wolfpack is offline   Reply With Quote


Unread 06-21-2013, 10:04 AM   #10
Team DD
Full Fledged Farker

 
Team DD's Avatar
 
Join Date: 07-16-11
Location: Trinity, NC
Downloads: 0
Uploads: 0
Default

Once mine gets to about 195 internal temp, I really use my thermapen to judge by sliding it in and out. When it goes through like butter, I know it is time to pull the meat off the smoker.
__________________
SteelCraft Products Custom Smoker
UDS
Phoenix Gas Grill
Weber One-Touch Silver
Custom Red Thermapen
Team DD is offline   Reply With Quote


Unread 06-21-2013, 10:44 AM   #11
Tsevg9
On the road to being a farker
 
Tsevg9's Avatar
 
Join Date: 05-02-13
Location: Saint Louis, MO
Downloads: 0
Uploads: 0
Default

I have pulled around 195-200 and have been happy with the results.
__________________
Learning the ropes of BBQ, built my first UDS and have a few butts under my belt
Tsevg9 is offline   Reply With Quote


Unread 06-21-2013, 10:52 AM   #12
firefighter4634
is one Smokin' Farker
 
Join Date: 05-09-11
Location: Moville Iowa
Downloads: 0
Uploads: 0
Default

I usually check mine at around 190 for doneness, then pulled and in a cooler to rest for one to two hrs.
__________________
BWS Fatboy
firefighter4634 is offline   Reply With Quote


Unread 06-21-2013, 11:04 AM   #13
Granny's Gang Barbeque
Got Wood.
 
Granny's Gang Barbeque's Avatar
 
Join Date: 09-13-12
Location: Attleboro, MA
Downloads: 0
Uploads: 0
Default

[QUOTE=Bludawg;2523839]BBQ RULES FOR SUCCESS


YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose.



Now who can argue with red text!

However very sound advice. Cooking by time will give you a rough estimate as to when it "might"be done. Cookers run hot. Cookers run cool. Cooking by temp gets you closer than time will. Usually at about 190, I start checking for touch. Cooking by feel is the best way to go.
__________________
Jim S. Granny's Gang Barbeque NEBS, KCBS, CBJ WSM (2x)
Granny's Gang Barbeque is offline   Reply With Quote


Unread 06-21-2013, 11:24 AM   #14
dadsr4
is Blowin Smoke!

 
Join Date: 02-08-10
Location: Howell, MI
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by jhuyser View Post
At what temp do most of you like to pull your butts from the smoker and serve say within a 1/2 hours?
Lots of good advice. It will hold in a cooler or wrapped in several towels for hours, so just aim to have it done about 2 hours before you wish to serve. That way you will be sure to have it ready when you wish.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
dadsr4 is offline   Reply With Quote


Unread 06-21-2013, 11:31 AM   #15
thunter
is One Chatty Farker

 
thunter's Avatar
 
Join Date: 03-22-06
Location: Indianapolis, IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Wolfpack View Post
i pull when bone pulls freely but usually between 195-205
Me too!
__________________
Tony Hunter

Pit Happens!

Char-Griller Outlaw w/SFB - "Boss Hog"
Aussie Charcoal Grill - "Piglet"
Cheapie Tabletop Charcoal Grill - "Fire Starter"
thunter is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:19 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.