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Shoutout to the guy at the KC Royal who watched me squeeze my pork butt at 200 degrees
I was at the Kansas City Royal last month and this old pitmaster named Earl watched me press down on my pork butt with my bare hand right as it hit 200 internal. He just said "you just pushed all the juice out of it" and walked off. I stood there for a minute and realized I had been doing that on every single cook for like 2 years because I saw somebody do it on a YouTube short. Now I probe it with a Thermapen and let it rest in a cooler for an hour and the difference is not even close. Has anyone else had a judge or a vet call out something dumb you picked up from a video?
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max_cooper2121d ago
Man that pitmaster did you a solid and he didnt even stick around for a thanks. I had the same thing happen with wrapping. I watched some guy on youtube wrap his brisket in foil at 165 and I did that for like a year wondering why my bark turned to mush. Then this old dude at a comp told me to just let it ride in butcher paper if I want bark and foil if I want speed, and to pick one on purpose instead of copying whatever I saw that week. I switched to paper and never looked back. The worst part is you never know its wrong because the meat still comes out decent, just not as good as it could be. Stuff like poking and squeezing feels like you are doing something useful but you are really just losing juice you spent 12 hours making.
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