British BBQ Society Forums

Problemo..

Got my pork joint (no bone in this one), 3lb in weight. It went into the WSM at around 9:30am, maintained temps around 230F for almost the whole duration up until 3:30pm. I put the thermometer in to the main bulk of the joint and for a reading of 180F, great I thought plus it went in fairly easily. Wrapped it in foil and put in in to an insulated bag for 40mins.

(The rack of ribs I put in there cooked perfectly after 4 hours).

Took it out and the meat is really 'elasticity'. Not pulling apart at all!
I have since loaded more lit coals and it's been back in the Q since 4:30pm, around a couple of hours.

Shall I just leave it on there for another hour and test temp again - this time looking at 190F> internal plus seeing how tender the meat is?

Well 9pm and its finally done!! 10 hours later.

I always take the pork upto at least 185 for a decent pull, the other thing is you mention its a pork butt in the subject, what cut did you end up with? It may have been too lean rather than a fatty piece from around the collar or neck end.

Thanks, I will remember that higher temp for the future cooks. The butcher had sold the last proper butt/neck end joint so I ended up with a very lean piece instead. Explains why it took so long then!

I don't get too hung up on what the temp of the meat is. I just see it as a rough guide to check for tenderness. I've had tender butts @ 180 and I've had to go passed 200 on some occasions. What are you using to check the temp of the cooker. If you are relying on the built in therm they are notoriously inaccurate.

Here's the pics from the cook.


















Went down well with the cats..

Nice pics, time for breakfast I think

Are you sure that was 3lb?!! Looks heavier You want a butt with around 1/8inch of fat cap. Still looked good though!

you wouldnt want to retain the fat cap, some leave it on during the cook to self baste but even leaving it partly on (like a flap), which i used to do, you still trim all the way to the meat.

I would never ever trim all the way to the meat, ever. You still want some fat to render down. You run the risk of it drying out in the smoker if you cut all the way to the meat. 1/8 of an inch is fine. Once you remove the fat cap to pull, you'll see why leaving some fat on is a good idea.