275 vs. 250


 
P

Patrick Sullivan

TVWBB Fan
How much faster will a butt cook by bumping the temp up 25 degrees? I put two butts on this morning and want to make sure they are done by dinnertime tonight.

Does cooking at higher temp have much effect on the taste/consistency/flavor of the meat? Does the fat render equally at higher temps?

Thanks!
 
275 will be just slightly quicker than 250. The question I have is what are you measuring the temps with? Dome thermometer, grate thermometer, Maverick type device?.
Cooking it at 275 renders just fine, as a matter of fact so does the higher heats in my opinion. Just cook to tender not to temp. If you are going to foil you will definitely be done in time.
 
I have never foiled a butt. Do you use the same technique as with brisket? Do you add any liquid when you foil?

Also, I have TelTru thermometer and am measuring temp at the dome. How much does dome temp differ from grate temp?
 
Dome temp vs grate temp is weird. My grate runs 10-15 o higher than dome. Others have reported dome temp is higher than grate. Only by measuring yours can you tell what the reality is.
 
If you are going to foil, and you do not have to, but you did not say how big they were or how and where you are measuring temps of the smoker so I can't be real specific. But I think you should have enough time depending on how early this morning you put them on.
If you want to foil, wait for a nice bark to set, I wait till about 160 meat temp wise, then use either a aluminum pan and foil or just doubled foil and seal them up. My best taste has been with apple cider vinegar and apple juice along with some of what ever rub I used all mixed in a bowl and put in the foil or pan.
It will not stall like it would normally so you are going to have to keep an eye on it after an hour or so. Also foiling messes with getting an accurate meat temp so just use that as a guide.
Just don't pull it till you can slide a skewer right through it easily, and the bone (if you have a bone in one) breaks away pretty easily with a twist.

Ps, just re read your post above and you will find after the smoker has been going awhile the grate temps will rise and be anywhere from 15=20 to as much as 35-50 degrees higher than the dome.
 
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Len Dennis said:
Dome temp vs grate temp is weird. My grate runs 10-15 o higher than dome. Others have reported dome temp is higher than grate. Only by measuring yours can you tell what the reality is.
Click to expand...

My grate runs hotter as well, usually 10-15F than my dome and the grate also fluctuates a lot more. I use a Maverick ET-732 on the top grate which is a lot more sensitive than the std WSM dome thermometer. To be consistent, I always measure using the dome temp. If you are pressed for time after 4-5 hours, panning & foiling and finishing off in a 300F WSM or 350F oven is ok because you won't be get anymore smoke penetration. For butts, I cook to 205F int temp then probe for tenderness.

The risk of panning/foiling that early is your bark will be not as well defined.
 
Either way is fine IMO, I've never sweated a little fluctuation in temps and everything always comes out just fine.
 
How big are the butts and how early in the morning? If I put a 9 lb butt on at 6:00AM and cook at 275, it will be done around 3:00PM-4:00PM.
 
275F @ dome is high heat to me; IME, you'll be 10 hours, or ~6pm (assuming you put it on @ 8am, your post shows 8:06am). Go extra heavy on the smoke since it won't be on as long, and don't be afraid to bump it to 325F by BARELY off-setting your lid if you wish. Worst case scenario you have some pulled and some sliced. Choices.... What rub, & what sauces?
 
When comparing dome temp to grate temp you also have to consider at what stage your cook is at because the meat will act as a heat sink especially if you are talking a big turkey, butt or a brisket. You may think your temps are off at the dome when in fact they may be cooled by the meat load. I have seen gaps narrow considerably as the cook goes on.
 
Thanks all for the tips. I pulled the two butts off around 5:00pm at an internal temp of 200. I cooked between 275 and 300 dome temp the whole cook. Everything turned out great. Only problem was that I only probed one of the butts and the second butt was a little dry (overcooked). But all in all, things turned out great.
 
Hi Patrick,

Sounds like you had an excellent time cooking these butts. Congratulations on a job well done.

For beef, such as brisket, when undercooked, it will be dry and will not fall apart. When overcooked, it will be dry and will fall apart.
But for pork, when undercooked, it will be dry and will not fall apart. When overcooked, it will be mushy and will fall apart and when probed will offer no resistance.

hth

Bob
 
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