I had a strange outcome on some hind quarter I smoked last week.
Put the leg on the smoker, kept the fire at a 225 F for 4 hours. Last 2 hours I put a remote thermostat in, took the leg up to 150F then wrapped in foil and put in oven at 220 F for 4 more hours until internal temp hit 203 F and I took it out.
Let it rest in a cooler on towels for 1.5 hours, then I took it out. At 180F, the collagen is supposed to liquefy if cooked slowly. Which it was. But when I pulled the pork, most of it pulled apart nicely but one muscle group which was tough. I thought it was rather odd. That muscle I put in the crockpot with potatoes, carrots, garlic and barley and cooked overnight to salvage it.
Was it just a tough hog, or is 203F just too low?
- Edit -
The stew of the tough muscle was excellent. The meat was tender and the flavors outstanding. Which tells me it needed more time. But still, 203F should have done the trick.
Put the leg on the smoker, kept the fire at a 225 F for 4 hours. Last 2 hours I put a remote thermostat in, took the leg up to 150F then wrapped in foil and put in oven at 220 F for 4 more hours until internal temp hit 203 F and I took it out.
Let it rest in a cooler on towels for 1.5 hours, then I took it out. At 180F, the collagen is supposed to liquefy if cooked slowly. Which it was. But when I pulled the pork, most of it pulled apart nicely but one muscle group which was tough. I thought it was rather odd. That muscle I put in the crockpot with potatoes, carrots, garlic and barley and cooked overnight to salvage it.
Was it just a tough hog, or is 203F just too low?
- Edit -
The stew of the tough muscle was excellent. The meat was tender and the flavors outstanding. Which tells me it needed more time. But still, 203F should have done the trick.
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