Butt question


 
Phil Perrin

Phil Perrin

TVWBB Hall of Fame
I've had a butt going since 6AM,put a eye of round on about 2:30. Just reread the post about the eye of round from J Biesinger and realized I had misread the temps he cooked at. I went out,opened all the vents,then got to thinking,will this affect the butts by finishing at a higher tempurature? Any input is ,as always,much appreciated.
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I routinely allow my water pan to run dry towards the end of long butt cooks. As a consequence, the temps typically rise to 275-300° for the last couple hours of the cook. I have noticed no deleterious effects as a result.
 
from my experience, it's almost impossible to destroy a butt.

I have a guru and a few times I have forgotten to close the bottom vents (mostly because I'm in the bag when I smoke), and I only notice when the alarm goes off that the pit temp. is too high. That said, each of those times the butt has still come out perfectly delicious.
 
I've had a butt going since 6AM,put a eye of round on about 2:30. Just reread the post about the eye of round from J Biesinger and realized I had misread the temps he cooked at. I went out,opened all the vents,then got to thinking,will this affect the butts by finishing at a higher tempurature? Any input is ,as always,much appreciated. Smiler
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whaaat? somebody reads my posts?
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good luck, I'm sure they will both come out fine. If I can cook them and make them taste good, anybody can.
 
Thanks guys. The food came out wonderful. Much better than the game
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. Lots of compliments,and also the very rare leftovers!
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Gonna have sammies all day!
 
Thanks guys. The food came out wonderful. Much better than the game Frowner. Lots of compliments,and also the very rare leftovers! Eeker Gonna have sammies all day!
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fill is in on the temps so we won't repeat your success.

good work and stop copying me
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(hehe my whole reason for doing eye round came from seeing everyone else do it here).

btw- you want to copy something else of mine (you realize I'm being sarcastic...imitation is the sincerest form of flattery you know, not to mention you weren't even copying me since the EOR has been done many time over) try this, you will not be disappointed:

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...710017865#5710017865
 
J,the smoker was running at 225-250* all day,until I opened all the vents and got it to 325* at about 5PM. The butt was pulled off at about 6:15(186*),foiled and wrapped in a towel and left on counter til 7. The EOR came off half an hour later(145*),also foiled and wrapped on counter. The butt was pulled and EOR sliced about 7. Sorry,I left my camera at my in laws over the holidays,or there would be some pics.
 
J,the smoker was running at 225-250* all day,until I opened all the vents and got it to 325* at about 5PM. The butt was pulled off at about 6:15(186*),foiled and wrapped in a towel and left on counter til 7. The EOR came off half an hour later(145*),also foiled and wrapped on counter. The butt was pulled and EOR sliced about 7. Sorry,I left my camera at my in laws over the holidays,or there would be some pics.
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so EOR, >2hrs at 325* to reach 145* internal. How did you like the doneness?
 
J,a little too done for my taste. I should have yanked it the same time as the butt. But it was very tasty,and hope the leftovers will be as good tonight.
 
J,a little too done for my taste. I should have yanked it the same time as the butt. But it was very tasty,and hope the leftovers will be as good tonight.
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that was my guess but I can't know from where I'm sitting.

Kevin mentioned this on in another thread that has some relevance to what we did:

It's usually important to follow 'standard protocols' when cooking larger beef roasts (and often even steaks) irrespective of grade or aging, when cooking to lower internals: bring to or substantially toward room temp before cooking.
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It can. Enzymes in the meat (the same ones that work during aging) become more active as the meat warms. They quit their activity at ~105 for one, ~120 for the other. Milking the time below these temps can add significantly to tenderness and bringing the meat to or toward room temp first does this--in addition to allowing for more even cooking.

(If you forget to take the roast out of the fridge but have time, start the cooking at a lower temp for a while so that you can milk the enzymatic activity that way. This is especially important for less tender roasts that will be taken to a low internal--like eye of round, for example. If the meat is cold and there's no time for the counter, warm it slowly in the cooker first. This is a reason why finishing sears are often better.)
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The whole thread is here:

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m/5440054985

I thought it sounded like good advice and plan to incorporate some of these ideas into my beef smoke roasting protocol.
 
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