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butts won't get above 186
- Thread starter michele p
- Start date
K Kruger
TVWBB 1-Star Olympian
Check what the meat and bone look and feel like, michele. Meat pulled back from the bone? Feel tender when a probe is inserted?
I've had secondary plateaux in the mid-to-upper 180s many times. If they hang for quite a while they'll hit done before the temp moves at all. (Done is not caused by nor determined by a specific temp.)
If the meat feels like it's not done you can either let it cook longer--check the meat again in 30-60 min irrespective of internal; or you can bump the cooktemp up 20 or so degrees which should prod the meat to break the plateau.
I've had secondary plateaux in the mid-to-upper 180s many times. If they hang for quite a while they'll hit done before the temp moves at all. (Done is not caused by nor determined by a specific temp.)
If the meat feels like it's not done you can either let it cook longer--check the meat again in 30-60 min irrespective of internal; or you can bump the cooktemp up 20 or so degrees which should prod the meat to break the plateau.
LarryR
TVWBB Diamond Member
Michele, you could kick your temp up a bit, may make a difference. Thing about butts, they're done when they're done and no two seem to be the same.
Mine have been on since 8:00 p.m. last night and I've been stuck in the low 160s since 8:00 this a.m., 15 hours into the cook. For some reason my butts always tend to go long. Hang in there.
Mine have been on since 8:00 p.m. last night and I've been stuck in the low 160s since 8:00 this a.m., 15 hours into the cook. For some reason my butts always tend to go long. Hang in there.
Jacob Samarin
TVWBB Member
if you already have a nice bark on them maybe try wrapping them in foil?
Gary Michael
TVWBB Pro
Id wrap in foil...will hit 195 soon
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Which--if they are already done--means they'd likely end up overcooked. Check the butt for done first. </div></BLOCKQUOTE>
I am at 180 all around too.
I just foiled.
My bark looks good, both bones are pulled back, and the thermometer practically slides in under its own weight and practically split in half when I lifted them to wrap.
Should I leave them on another 30-60 mins or would you pull off and rest?
Which--if they are already done--means they'd likely end up overcooked. Check the butt for done first. </div></BLOCKQUOTE>
I am at 180 all around too.
I just foiled.
My bark looks good, both bones are pulled back, and the thermometer practically slides in under its own weight and practically split in half when I lifted them to wrap.
Should I leave them on another 30-60 mins or would you pull off and rest?
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
If the probe enters the various muscles effortlessly and the butt falls apart when lifted (the bone is loose) I'd rest now. If not at that point yet, but close, I'd check in 30-45 minutes. </div></BLOCKQUOTE>
Thanks, they have been back on for 30 min. so I may pull now. Now I know why you are in the hall of fame.
If the probe enters the various muscles effortlessly and the butt falls apart when lifted (the bone is loose) I'd rest now. If not at that point yet, but close, I'd check in 30-45 minutes. </div></BLOCKQUOTE>
Thanks, they have been back on for 30 min. so I may pull now. Now I know why you are in the hall of fame.
Steve davis
New member
Yeah, don't feel bad...Like Jay said, I wish I was up to 186
I've been at 161 for 2.25hrs now. I got curious and stabbed it a couple time with the probe and mine is not close. Looks like a late dinner for me
This is my first butt so I figured I would be off on the cook time. So I am not too concerned.
I've been at 161 for 2.25hrs now. I got curious and stabbed it a couple time with the probe and mine is not close. Looks like a late dinner for me
This is my first butt so I figured I would be off on the cook time. So I am not too concerned.
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Now I know why you are in the hall of fame. </div></BLOCKQUOTE>
It's cuz I'm chatty.
[chatty] 'Done' is certainly subjective. But when the meat is soft and the bone moves freely the pork will be pullable. (When the meat is cooked through but still dense and not yet soft it will be sliceable or, if preferred, choppable, but rendering sufficient to make the meat fibers separable by hand would not have yet occurred.) Some might prefer butts that go past the point where they are initially pullable, some might prefer them well past that point. Only experimentation will tell you what you prefer.
It's time that gets barbecued meats to 'done', not a specific internal temp--though it can appear that way. One might cook butts a dozen times (or more), pull them from the cooker each time at, say, 190--or 195 or 200--and have pretty much the same finished product overall. A consistent approach to managing, accounting for, accomodating, and compensating for numerous variables can make your cooking sessions and results fairly consistent as well--and this is what many competition cooks seek to achieve: predictable, replicable results.
Sometimes we're thrown for a loop though. Sometimes there are unknowns we didn't compensate for; sometimes there are variables at play we don't or don't know how to deal with; and sometimes it seems all is going exactly as it 'always' does.
But the cooking session drags--or it's quick, or the results are different.
If you know (or learn) what done looks and feels like--especially what done for you looks and feels like to you, you'll be much further along the stress-free barbecue path. Then, no matter what the probe says (and there are numerous reasons why a butt can be stuck in the 180s), when the butt reaches the look and feel of your done, it is done.
(With the right equipment, one could cook a butt from start to finish--pullable finish--at a cooktemp of 180. The butt would never go past 180--but it would still reach the soft, pullable stage. It's time that gets barbecue to done, not temp.) [/chatty]
Enjoy your dinner Jon!
Steve-- You can bump up the cooktemp to move it along if you wish.
It's cuz I'm chatty.
[chatty] 'Done' is certainly subjective. But when the meat is soft and the bone moves freely the pork will be pullable. (When the meat is cooked through but still dense and not yet soft it will be sliceable or, if preferred, choppable, but rendering sufficient to make the meat fibers separable by hand would not have yet occurred.) Some might prefer butts that go past the point where they are initially pullable, some might prefer them well past that point. Only experimentation will tell you what you prefer.
It's time that gets barbecued meats to 'done', not a specific internal temp--though it can appear that way. One might cook butts a dozen times (or more), pull them from the cooker each time at, say, 190--or 195 or 200--and have pretty much the same finished product overall. A consistent approach to managing, accounting for, accomodating, and compensating for numerous variables can make your cooking sessions and results fairly consistent as well--and this is what many competition cooks seek to achieve: predictable, replicable results.
Sometimes we're thrown for a loop though. Sometimes there are unknowns we didn't compensate for; sometimes there are variables at play we don't or don't know how to deal with; and sometimes it seems all is going exactly as it 'always' does.
But the cooking session drags--or it's quick, or the results are different.
If you know (or learn) what done looks and feels like--especially what done for you looks and feels like to you, you'll be much further along the stress-free barbecue path. Then, no matter what the probe says (and there are numerous reasons why a butt can be stuck in the 180s), when the butt reaches the look and feel of your done, it is done.
(With the right equipment, one could cook a butt from start to finish--pullable finish--at a cooktemp of 180. The butt would never go past 180--but it would still reach the soft, pullable stage. It's time that gets barbecue to done, not temp.) [/chatty]
Enjoy your dinner Jon!
Steve-- You can bump up the cooktemp to move it along if you wish.
What time did you start?
Mine went on 10 pm and were on for pretty much 18 hours.
When I measure at 9 am I was at 160 and remained there until about 2 pm. So about 5 hours, probably less because they were 180 at 2.
I forgot to take pictures before I wrapped, darn beginner mistake. I will snap some after unwrapping,but before pulling.
Mine went on 10 pm and were on for pretty much 18 hours.
When I measure at 9 am I was at 160 and remained there until about 2 pm. So about 5 hours, probably less because they were 180 at 2.
I forgot to take pictures before I wrapped, darn beginner mistake. I will snap some after unwrapping,but before pulling.
Steve davis
New member
Oh, I got started a little later than I wanted...That darn snooze button
It went on at 9:30am
I am only smokin a little 4.5lb butt. So I figured with 1.5-2hrs per pound I would be done around 5:30'ish. I've been at 160 since 2:15. My wife is getting restless, but it just isn't ready yet. My probe won't even slip in easy, so I'm still a while away.
Being my first butt, it looks really good. I can't wait to crack into it.
I did bump the temp up a good 25-30 degrees. We'll see if that speeds it up. Then maybe my wife will stop the whining
j/k
I am only smokin a little 4.5lb butt. So I figured with 1.5-2hrs per pound I would be done around 5:30'ish. I've been at 160 since 2:15. My wife is getting restless, but it just isn't ready yet. My probe won't even slip in easy, so I'm still a while away.
Being my first butt, it looks really good. I can't wait to crack into it.
I did bump the temp up a good 25-30 degrees. We'll see if that speeds it up. Then maybe my wife will stop the whining
jaystraw
TVWBB Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve davis:
Oh, I got started a little later than I wanted...That darn snooze button
It went on at 9:30am
I am only smokin a little 4.5lb butt. So I figured with 1.5-2hrs per pound I would be done around 5:30'ish. I've been at 160 since 2:15. My wife is getting restless, but it just isn't ready yet. My probe won't even slip in easy, so I'm still a while away.
Being my first butt, it looks really good. I can't wait to crack into it.
I did bump the temp up a good 25-30 degrees. We'll see if that speeds it up. Then maybe my wife will stop the whining
j/k </div></BLOCKQUOTE>
I"m in the same boat (same size butt
), but I started mine at 7:30am. I just checked and it's at 190 after 2 hours of uninterruped smoking. Almost there!
Oh, I got started a little later than I wanted...That darn snooze button
I am only smokin a little 4.5lb butt. So I figured with 1.5-2hrs per pound I would be done around 5:30'ish. I've been at 160 since 2:15. My wife is getting restless, but it just isn't ready yet. My probe won't even slip in easy, so I'm still a while away.
Being my first butt, it looks really good. I can't wait to crack into it.
I did bump the temp up a good 25-30 degrees. We'll see if that speeds it up. Then maybe my wife will stop the whining
I"m in the same boat (same size butt
jaystraw
TVWBB Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jaystraw:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve davis:
Oh, I got started a little later than I wanted...That darn snooze button
It went on at 9:30am
I am only smokin a little 4.5lb butt. So I figured with 1.5-2hrs per pound I would be done around 5:30'ish. I've been at 160 since 2:15. My wife is getting restless, but it just isn't ready yet. My probe won't even slip in easy, so I'm still a while away.
Being my first butt, it looks really good. I can't wait to crack into it.
I did bump the temp up a good 25-30 degrees. We'll see if that speeds it up. Then maybe my wife will stop the whining
j/k </div></BLOCKQUOTE>
I"m in the same boat (same size butt
), but I started mine at 7:30am. I just checked and it's at 190 after 10 hours smoking. Almost there! </div></BLOCKQUOTE>
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve davis:
Oh, I got started a little later than I wanted...That darn snooze button
I am only smokin a little 4.5lb butt. So I figured with 1.5-2hrs per pound I would be done around 5:30'ish. I've been at 160 since 2:15. My wife is getting restless, but it just isn't ready yet. My probe won't even slip in easy, so I'm still a while away.
Being my first butt, it looks really good. I can't wait to crack into it.
I did bump the temp up a good 25-30 degrees. We'll see if that speeds it up. Then maybe my wife will stop the whining
I"m in the same boat (same size butt
Steve davis
New member
Just checked temps...Butt is up to 165 now so I hope I am well on my way now!