Pork Butt
Heading out shortly on a fishing trip and plan to do a pork butt in the dutch oven. Not new to camping, but inexperienced in the art of dutch oven cooking. Any one have any secret tips/recipes that I ...
Forum Discussion
Hiking Hunter wrote:
Yep, go by the internal temp. of the meat. However - don't get it too hot or it will over cook and dry out. I go for 160. The USDA says 145 is safe.
In a dutch oven though, it doesn't seem like a linear relationship between time and temp. The temp will start rising, then seems to hesitate around 130 to 150. Be patient and keep the coals coming. Once it gets over this "hump" you're good to go!
Don't be afraid to take the top off. The dutch oven retains heat pretty well, just don't over do it. Do your fist check about three hours in. And don't dump your coals on the meat!
BTW - there is an easy to remember formula for knowing how many coals to put on your DO. Take the diameter (in inches), subtract 4 for the bottom, add 4 for the top. So if you have a 12" DO, that would be 8 on the bottom, 12 on top. Good starting place.
195-205 is the temp you need for Butt, that makes it nice and juicy and you are able to pull it apart.
