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Old 10-05-2012, 08:32 AM   #1
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Butt question

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?
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Old 10-05-2012, 11:49 AM   #2
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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.

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Old 10-08-2012, 04:57 AM   #3
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Yeah, Bob is right. When ever I smoke a butt the sides are only off by a few degrees.
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Old 10-08-2012, 05:41 PM   #4
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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.
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