- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Smoked Boston butt internal temp? (With pictures)
Posted on 3/9/19 at 8:42 pm
Posted on 3/9/19 at 8:42 pm
What temp do y’all go to? 195 like brisket? TIA
Currently 190 going to take it to 200
Currently 190 going to take it to 200
This post was edited on 3/10/19 at 7:13 pm
12
Posted on 3/9/19 at 8:45 pm to al_cajun
I normally go 200-205, wrap in in towels and put in cooler for at least an hour.
Posted on 3/9/19 at 8:51 pm to al_cajun
If you want to make pulled pork with some of it, J Lee's barbeque sauce is awesome. Veteran owned company in Biloxi.
Posted on 3/9/19 at 9:04 pm to al_cajun
Pork is perfect at 172.4
Posted on 3/10/19 at 7:10 am to Scooby
quote:
normally go 200-205, wrap in in towels and put in cooler for at least an hour.
This
Posted on 3/10/19 at 8:00 am to al_cajun
202-203 seems to be the sweet spot for me. As previous poster said, wrap in foil/towels and sit in cooler for an hour or two.
Posted on 3/10/19 at 8:12 am to dLSUm22
203 / foil or pink paper / towels in an ice chest for an hour or two
Posted on 3/10/19 at 8:51 am to al_cajun
Like most everyone else has said, I find 203 ish to be best. Then I let rest for about 2 hours. You could pull at 1 hour of rest if you’re in a hurry, but 2 hours of rest is much better.
Posted on 3/10/19 at 8:53 am to al_cajun
198 for me
Posted on 3/10/19 at 10:40 am to al_cajun
200-205
Posted on 3/10/19 at 10:42 am to al_cajun
I go to 203
Posted on 3/10/19 at 3:45 pm to Scooby
I was never a big believer in using your cooler and towels. I cooked one last fall and had to run my daughter to soccer practice so I tried the cooler method more out of necessity than on purpose. It was probably the best one I’ve ever cooked
Posted on 3/10/19 at 7:25 pm to al_cajun
(no message)
This post was edited on 10/12/22 at 7:27 am
Posted on 3/10/19 at 7:35 pm to al_cajun
195 works for pork. 195 is a little low for brisket. You have to probe brisket. It’s done when it’s done which is generally north of 200.
This post was edited on 3/10/19 at 7:36 pm
Posted on 3/10/19 at 8:20 pm to al_cajun
Smoke on about 175 for 3 hours
Sous vide on 145 for 48 hours
Sear in broiler
Takes time, but best pork butt I've ever had
Sous vide on 145 for 48 hours
Sear in broiler
Takes time, but best pork butt I've ever had
Posted on 3/11/19 at 10:14 am to al_cajun
That's a killer smoke ring
Posted on 3/11/19 at 3:25 pm to dLSUm22
quote:
202-203 seems to be the sweet spot for me. As previous poster said, wrap in foil/towels and sit in cooler for an hour or two.
Seen this posted many times.
What is the purpose of wrapping it in towels and leaving in a cooler for an hour? Is that the typical resting method?
Just wondering why you can't just wrap in foil and leave on the countertop.
Posted on 3/11/19 at 3:45 pm to i am dan
quote:
What is the purpose of wrapping it in towels and leaving in a cooler for an hour? Is that the typical resting method?
To retain the heat while the meat relaxes to retain moisture
Posted on 3/11/19 at 4:03 pm to mr. penguin
Thanks.
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News