Pelican Parts
Parts Catalog Accessories Catalog How To Articles Tech Forums
Call Pelican Parts at 888-280-7799
Shopping Cart Cart | Project List | Order Status | Help



Go Back   Pelican Parts Forums > Miscellaneous and Off Topic Forums > Off Topic Discussions


Reply
 
LinkBack Thread Tools Rate Thread
Author
Thread Post New Thread    Reply
Registered
 
id10t's Avatar
 
Join Date: Mar 2003
Posts: 10,319
help - slow roast boston butt

Slow roasting a boston butt in the oven. Been going for a while, things are good.

However, while researching this cooking method and temperatures (of the meat) I found several references to a plateau in the temp of the meat where things (connective stuff, etc) would start to break down, and then after that process was finished the temp would continue to rise as normal, eventually ending up in a nice pile of pulled pork.

What temp should I expect to see the plateau at?

8lb hunk o pig, started with a rub and some moisture added with a sprayer using apple cider and apple cider vinegar (8:1ish cider:vinegar), smelling good, hoping to have it out of the oven in 4 hours...

__________________
“IN MY EXPERIENCE, SUSAN, WITHIN THEIR HEADS TOO MANY HUMANS SPEND A LOT OF TIME IN THE MIDDLE OF WARS THAT HAPPENED CENTURIES AGO.”
Old 12-24-2010, 07:34 AM
  Pelican Parts Catalog | Tech Articles | Promos & Specials    Reply With Quote #1 (permalink)
Licensed User
 
Shuie's Avatar
 
Join Date: Feb 2003
Location: ....down Highway 61
Posts: 6,505
Not sure if this will help, but when I do pulled pork I set my oven to 225 and cook for ~1.5hrs/lb. I monitor the internal temp of the shoulder with a probe thermometer that has an alarm set to go off at 200 degrees. It always works out to 1.5hrs/lb in my oven at that temp. Once it hits 200, I turn the oven off at watch until the probe thermometer in the shoulder cools down to ~170. When it hits 170 I move it's ready to be pulled & served. Perfect every time.

Last edited by Shuie; 12-24-2010 at 08:05 AM..
Old 12-24-2010, 08:02 AM
  Pelican Parts Catalog | Tech Articles | Promos & Specials    Reply With Quote #2 (permalink)
Registered
 
id10t's Avatar
 
Join Date: Mar 2003
Posts: 10,319
Quote:
Originally Posted by Shuie View Post
Not sure if this will help, but when I do pulled pork I set my oven to 225 and cook for ~1.5hrs/lb. I monitor the internal temp of the shoulder with a probe thermometer that has an alarm set to go off at 200 degrees. It always works out to 1.5hrs/lb in my oven at that temp. Once it hits 200, I turn the oven off at watch until the probe thermometer in the shoulder cools down to ~170. Perfect every time.
Same method I'm doing - just wondering about the temp plateau ....
__________________
“IN MY EXPERIENCE, SUSAN, WITHIN THEIR HEADS TOO MANY HUMANS SPEND A LOT OF TIME IN THE MIDDLE OF WARS THAT HAPPENED CENTURIES AGO.”
Old 12-24-2010, 08:05 AM
  Pelican Parts Catalog | Tech Articles | Promos & Specials    Reply With Quote #3 (permalink)
not as smart as I think
 
Join Date: Oct 2006
Location: Northern California
Posts: 769
Plateau will happen at almost anytime, but you can assume it will be somewhere between 140 and 155.

I have had meat bounce between 153 and 148 for 4+ hours. The energy that was used for heating was then being used for breaking down the connetive tissue and the meat actually cools. It is a very interesting phenomena to witness.

Also, the plateau will last for different time frames. It all depends upon the meat. 4+ hours is an extreme case. Sometimes it will only last an hour or two and I have heard people say that theirs never plateaued at all.
__________________
1978 911SC stock-SOLD
1985 911 Carrera Stock
Old 12-24-2010, 08:23 AM
  Pelican Parts Catalog | Tech Articles | Promos & Specials    Reply With Quote #4 (permalink)
RETIRED
 
Joe Bob's Avatar
 
Join Date: Jul 1999
Location: BOULDER Colorado
Posts: 39,412
Garage
I like a slow cooker. Check it after 6 hours. Poke it, if it starts to fall apart it's almost ready.

I imagine low heat in an oven would be the same. I saw a pulled pork recipe on the Today show and he did 200F for 12 hours, added a can of coke with it.....his pork shoulder was 12lbs.
__________________
1983/3.6, backdate to long hood
2012 ML350 3.0 Turbo Diesel
Old 12-24-2010, 09:00 AM
  Pelican Parts Catalog | Tech Articles | Promos & Specials    Reply With Quote #5 (permalink)
Control Group
 
Tobra's Avatar
 
Join Date: Aug 2005
Location: Carmichael, CA
Posts: 53,469
Garage
I thought this was going to be a bad thread about Shaun

__________________
She was the kindest person I ever met
Old 12-24-2010, 09:22 AM
  Pelican Parts Catalog | Tech Articles | Promos & Specials    Reply With Quote #6 (permalink)
 
Reply


 


All times are GMT -8. The time now is 10:06 PM.


 
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2025, vBulletin Solutions, Inc.
Search Engine Optimization by vBSEO 3.6.0
Copyright 2025 Pelican Parts, LLC - Posts may be archived for display on the Pelican Parts Website -    DMCA Registered Agent Contact Page
 

DTO Garage Plus vBulletin Plugins by Drive Thru Online, Inc.