Pork Butt Help (Need fast reply)

[Quadman750]

Pork Butt & Brisket help

I have two 10lb butts on for 20hrs @225 & the temp has been at 185 for 3.5hrs & has not moved, the probe goes in like butter. Should I remove them or leave them till 195-203.

 

[jimsbarbecue]

I would trust the probe. Are they foiled? they appear to be in the stall. But if the probe is easy as you say they should be done. Pull one and check the non Money muscle end.

 

[Quadman750]

I did not foil. Checked the non money muscle end & it goes in like butter on all parts of the butts. I am going to pull them, thanks a bunch for the help jimsbarbeque, I owe ya one.

 

[TentHunter]

I agree with Jim. Trust the feel of the probe, it cannot lie. If it's sliding in like butter, as you say, then the tissues are broken down. If there's any resistance then the tissues haven't given up the ghost.

 

[Quadman750]

Yeah I should have trusted how it felt going in but the internal temp of 184* threw me off! that was a learning lesson for me.I read a lot of posts about the feel & stall on here from you members & read write ups from members & Big Papa & I still kinda panicked. LOL...THANKS EVERYONE...

 

[Big Poppa]

ok here is the deal to remember with finishing temps the lower your pit temp is the longer the meat will be on and the lower the final internal temp will be.....at 225 185 is probably right....275 maybe 205 ish

 

[Quadman750]

ok here is the deal to remember with finishing temps the lower your pit temp is the longer the meat will be on and the lower the final internal temp will be.....at 225 185 is probably right....275 maybe 205 ish

I will definitely remember this for next time, I did not realize this. Great info & thanks a lot.