Pork butt questions

Tenpoint5 · August 04, 2012, 05:15:08 AM

Quote from: Up In Smoke on August 04, 2012, 04:53:42 AM
If 160 is the internal temp of the butt you have hit the stall period, bumping the temp up probably wont give you the results that you are looking for. the breakdown of collagen/evaporative cooling can take 4 to 5 hours before the IT starts to rise again.
As KyNola said, be patient you've got this.

Yep go have a cup of coffee and read the morning paper. Notice I didn't say anything about looking at the thermometer. Let it go it is like a pot of water right now. If you watch it it won't boil or move. Don't worry it WILL NOT all of a sudden be 195 degrees. When the magic is done doing what it is doing it will start a slow and steady climb again. When you get to your finished temp double wrap in foil. Then wrap in a couple old towels and stick in a small cooler or in the microwave for 2-3 hours. This will allow the juices to all redistribute into the meat.

Dillybars · August 04, 2012, 06:27:14 AM

Quote from: Tenpoint5 on August 04, 2012, 05:15:08 AM
Quote from: Up In Smoke on August 04, 2012, 04:53:42 AM
If 160 is the internal temp of the butt you have hit the stall period, bumping the temp up probably wont give you the results that you are looking for. the breakdown of collagen/evaporative cooling can take 4 to 5 hours before the IT starts to rise again.
As KyNola said, be patient you've got this.

Yep go have a cup of coffee and read the morning paper. Notice I didn't say anything about looking at the thermometer. Let it go it is like a pot of water right now. If you watch it it won't boil or move. Don't worry it WILL NOT all of a sudden be 195 degrees. When the magic is done doing what it is doing it will start a slow and steady climb again. When you get to your finished temp double wrap in foil. Then wrap in a couple old towels and stick in a small cooler or in the microwave for 2-3 hours. This will allow the juices to all redistribute into the meat.

I was just worried because it swings as low as 196 then ramped up to 230 then started to fall off again. I felt like it was spending too much time around 200.

Tenpoint5 · August 04, 2012, 06:36:21 AM

Don't worry it's all good. What your doing right now is learning how your Bradley works. I know some will be jumping in saying you need a PID or another element. You don't! You need to do what your doing right now. Learn how the beast cooks. That's the fun thing about this besides you get to eat the results. This is low and slow cooking with a 500 watt light bulb. It isn't going to be fast. Don't over think the whole process, it makes the whole process much harder to comprehend.

Dillybars · August 04, 2012, 07:04:15 AM

Quote from: Tenpoint5 on August 04, 2012, 06:36:21 AM
Don't worry it's all good. What your doing right now is learning how your Bradley works. I know some will be jumping in saying you need a PID or another element. You don't! You need to do what your doing right now. Learn how the beast cooks. That's the fun thing about this besides you get to eat the results. This is low and slow cooking with a 500 watt light bulb. It isn't going to be fast. Don't over think the whole process, it makes the whole process much harder to comprehend.

if I want to cook at 225...

The question is "is it better to fall to 225 and build heat, or climb to 225 and then lose it. "

KyNola · August 04, 2012, 07:07:00 AM

Quote from: Dillybars on August 04, 2012, 06:27:14 AM
Quote from: Tenpoint5 on August 04, 2012, 05:15:08 AM
Quote from: Up In Smoke on August 04, 2012, 04:53:42 AM
I was just worried because it swings as low as 196 then ramped up to 230 then started to fall off again. I felt like it was spending too much time around 200.

Ah Ha! I just figured out your concern. You've been watching the temps inside the tower swing up and down as described above. A Bradley heating element is either on or off. That is what causes the temps inside the tower to swing up and down. You set the temp and the Bradley turns on the heating element and runs the temp above your setpoint. The element shuts off and the temp falls below your setpoint,prompting the heating element to come back on. Now, as the meat comes up to temp, the temp swings inside the tower will lessen considerably. Same thing happens in your house oven if you were to check it.

Don't touch that dial! ;) You've got this under control.

Dillybars · August 04, 2012, 02:51:54 PM

KyNola · August 04, 2012, 03:05:16 PM

Oooo! Looky what I see! Clean bone means pulled pork. Meat looks good being pulled. Verdict?

Dillybars · August 04, 2012, 03:16:02 PM

Really good. It tastes great

Up In Smoke · August 04, 2012, 03:52:39 PM

Looks like you nailed it!!!!
It gets easier from here on out............Great job!!

Tenpoint5 · August 05, 2012, 07:08:09 AM

Looks like everything turned out perfect! And you was worried!! :D Looks great

Dillybars · August 05, 2012, 07:14:19 AM

Best way to freeze extra pork? Haha

KyNola · August 05, 2012, 07:28:39 AM

If there is any left ;), vac sealing is my preferred method to freeze. Then, when ready to reheat bring a pan of water up to almost but not boiling and submerge the package for 25 minutes or so, being careful to keep the seal out of the water. Don't have the water boiling as the seal can "let go" at those temps and you wind up with a bag of soggy wet pulled pork.(Don't ask me how I know that. :()

mikecorn.1 · August 05, 2012, 07:50:27 AM

X2 with Larry. That's is exactly what I do to reheat my pulled poke.

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Consooger · August 05, 2012, 07:55:08 AM

I must say, my good ol' lady has been asleep since "The Job" and I have a freezer full of pork and the Roman Pork Puller.....I'm thinking of a butt going in soon.......