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Butt Temperature

Many cuts such as brisket and pork butt are safe to eat at a relatively low temperature however, they are still tough as leather at that temperature. They must be cooked to a much higher temperature to break down the meat, melt the fat and collagen and make them tender.

However, at 160-170 degrees, the butt temperature will level off and may even drop a few degrees. It will stay there in that range for hours and hours. This is when the collagen is being converted to gelatin. You don’t want to rush the butt through this period.

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The old smoker had a temp gauge which only said, low, ideal and high and was not sure exactly how hot was ideal. I will be using 225 to 250 F. Purchased a vertical LP smoker at a great price with lots of good reviews, but nearly all said not enough smoke from the chip box.

The target finish temperature for pork butt is 195 degrees. It should take about 3 more hours of cooking but go by the temp not the time. When the target temp is reached, pull the butt off the smoker and let it sit for at least 30 minutes.

The butt needs to go to 195 degrees internal and this will take some time. Typically, it will hit a plateau or stall at about 175 and will sit there for what feels like an eternity. It is important to keep a constant pit temperature during this process.

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A pork butt will hit a point as it’s smoking where its internal temperature stays at the same point without rising, and this usually happens when it reaches 150-160 degrees. It can stay at this temperature for hours before the temperature starts to rise again.

The final target temperature required to allow sufficient conversion time is dependent on the size of the roast, the temperature of the oven or barbecue, the rate at which the temperature rises in the specific roast, and so on. This is very hard to predict.

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The fact is, you can produce excellent barbecue cooking low and slow at 225 or hot and fast 350+. There is also no exact temperature when determining when a brisket or pork butt is perfect. The perfect temperature to pull your meat can vary by +/- 10-20 degrees. …

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Temperature Approximate Smoking Time Final Intenal Temperature Brisket (Thin Sliced) 8 to 12 lbs. 225° F to 250° F 1.5 hours per pound 185° F Smoking Time and Temperature Chart Beef and Venison Butt Bacon less than 100° F 6 hours 140° F Canadian Bacon (from small tenderloins) 225° F to 250° F 1.5 hours per pound 140° F

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