Butt question

[MUShand]

I have noticed that the bone side I the butt seams to pull easer. It seams to make since o me since the money side has more fat. Do you take your finish temp in the bone side or the money side?

 

[Bob In Fla.]

They're usually pretty close to each other in my experience. Having said that, on larger cuts of meat, I usually take the temperature in several spots and "average" them.

BOB

 

[Max1]

Yeah, Bob is right. When ever I smoke a butt the sides are only off by a few degrees.

 

[bigwheel]

General rule of thumb for doneness on a bone in butt when trying to make pushed pork..is if the bone can be plucked plumb out with a moderate tug with the tongs. No use to mess with checking prior to that point..and not much sense to check it afterwards. Now boneless models can be a better candidate for temp gauge sticking.