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If pork is portioned when it is below 170 degrees, it will not tear.
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Why do we recommend 195 degrees internal temperature? This is not ideal if you have invited friends over for a meal at the last minute or if you have not had a chance to pick up a Boston butt from your local grocery store.Ĭooking the Boston butt at a higher temperature will achieve the same results but faster. However, cooking a Boston butt at this temperature can take up to 18 hours. People who advocate for the “low and slow” approach generally recommend keeping a Boston butt’s internal temperature constant at 107☌ (225☏) while cooking. USDA recommends an internal temperature of 145☏ Smoking tough cuts of meat, like some pork cuts, shanks, and brisket, makes carving them easier. This makes the Boston butt moist and gives it a tender consistency. Meat must reach a temperature of 195-205☏ for the connective tissue to be dissolved, thereby tenderizing the meat.Īdditionally, a low, stable cooking temperature is required to break down the fat. However, collagen-rich meat needs to be heated to a much higher temperature to dissolve the connective tissues in the meat. USDA recommends cooking a Boston butt until it reaches an internal temperature of 145☏ to ensure food safety. Thanks to precise temperature control of both the smoker and meat, we have reduced the traditional smoking time by 7 hours while retaining all the flavor, most of the moisture, and the tenderness. Traditionally, a Boston butt takes all day to smoke. The butchering techniques for this cut of pork originated in New England and Boston, hence the name. The name originates from when lesser cuts of pork were placed in large wooden barrels called butts for storage. Who doesn’t enjoy a tender, juicy, smoked Boston butt? A Boston butt is the portion of pork shoulder above the standard picnic cut.