Working on my first butt, hickory smoked for 4-5 hours
now boating for last 4 hours, have an internal temp of 174.
plan on ftc, is it ready? what is ideal internal temp before ftc ?
thanks,
RubaDub
I take mine to 195. You can do 190 if you dont want to wait any longer.
Somewhere around 180-185o IT, you can check it to see if it's "fork tender" before doing the FTC thing. How tender depends on whether you want it to fall apart for pulling or be a little firmer for slicing.
I do 190-200F
I like it to fall apart.
Sounds like they got ya covered on the IT.
I'm a little late on this one, but it also depends on the cabinet temperature. I use a cabinet temperature of 200°F and always take my butts out at 175°F. Although doing it this way, you need to trim the butt more, and move the probe inward and outward slightly, to make sure the minimum temperature of the but is 175°F. When finished there may be small pockets of fat that are easily removable when you pull it.
As Ka Honu mentioned, use the fork test in conjunction with the internal temperature, by inserting a fork and twisting; the meat should easily break apart.
internal temp of a butt.........do you guys use a rectal thermo for this one?
haha, lame....i know
Only if you adjust for temperature and taste. :'(