Posted by John on August 04, 2005 at 06:18:02:
In Reply to: HELP! Tough Pork Butt posted by Dan on August 01, 2005 at 16:36:35:
Two things are involved here. First make sure the temps you are reading are correct. That can be taken care of by purchasing a decent thermometer and double checking the temp at cooking level.
The second and most important rule is "Time is a tool and not a rule"
The meat will take as long as it will take just be sure your cooking at the proper temp. Don't forget that the meat will reach a certain temp of around 160 to 165 and stay there for awhile (hours) then it will rise again. I pull at about 195 degrees and let sit a couple of hours till cool enough to pull without burning hands.
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