Pork butt and smoker problem, need help

[DavidD]

I could really use some advice. I was a bit disappointed with the two butts I smoked yesterday. Some of you may recall, I bought an electric smoker for my hunting camp so I can set it and forget about it while out hunting, etc. I am generally very pleased with it but admit, the temp probably runs lower than it should at 225 degrees vs. 250.

Anyway, two 6 lb butts that were taken out of fridge 2 hours before cooking. Put them on at 6am and by 12:30 pm, internal temp was 163 degrees after 6.5 hours. I flipped them and 6 hours later (12.5 total), the internal temp reached 194. I wrapped in foil and let sit in cooler for 2 hours.

The meat was somewhat dry. This happened last time. I am wondering if the lower temp of the smoker is causing the internal temp to remain at high levels for so long that it is drying the meat out. It's not bad, but definately not what it should be.

Besides the obvious (go buy a weber), any suggestions as to what might cause the drying? I tried injecting apple juice, etc. but I am really starting to think the internal temp is too high for too long. Hotter smokers would bring the internal temp up more quickly.

Isn't the key to have the internal temp over 170 for 30 minutes or more to break down the cologen (sp?)? I saw a show that said so. In other words, maybe I should pull my meat at 180-185, which would result in probably 3 hours over 170 degrees.

pls advise, and thank you.

 

[Doug D]

Cooking too low and too slow does typically result in dry meat, but one would think pork butt would be the least likely to suffer in that regard. I'd still shoot for a final temp in the mid to high 190s with a rest in foil, for pulling, but I'd try cooking at 250-275°. I think you'll still get the results you're looking for, and in less time.

 

[K Kruger]

The problem is assuming that any particular temp means 'done'. Though a particular temp (or temp range) can correlate with done, this isn't always or necessarily the case.

When butts are done or approaching done the meat will be soft, a probe will enter with little to no resistance, the bone will be loose or loosening. For butts to be dry they must cook (overcook) past this point and do so for some time. Butts have a fairly long done window.

First, check your cooker therm and the therm you're using for the meat internal for accuracy. Assume nothing--even if new: check them. It is odd for 2 6-pounders to be overcooked in 12.5 hours at that cooktemp. Where are you checking the cooker temp--what location?

Was the meat shredable/pullable? If so, and it's dry, overcooking is indeed the problem.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Isn't the key to have the internal temp over 170 for 30 minutes or more to break down the cologen (sp?)? </div></BLOCKQUOTE>No. Collagen and connective tissue start breaking down at temps lower than that but the timimg is determined by the meat's internal temp, how fast that internal rises (or not), the size of the roast, the type of roast and its overall quantity of connective tissue and soft fat deposits.

At the moment I'd suggest checking for done sooner--when the temps are in the mid-to-upper 180s and seeing how the meat feels. Check every 30-40 min thereafter till they feel done, then wrap and rest.

If your therms check out and you are able to raise cooktemp do so. As Doug notes lower/slower isn't better. If your therms check out and your cooker won't cook hotter I'd suggest foiling the butts when they reach the low-to-mid 170s, check for done in the upper 180s, though I'd guess it would likely occur in the 190s.

 

[DavidD]

thanks for the input. I guess if all of this was easy, everyone could create the perfect Q everytime.

My therm is good. I use a polder that I tested for accuracy against my thermapen. I leave the polder in the meat during the second half of the cook. The thermapen is used for probing a few spots. I usually hate to probe too much b/c it seems to cause the juices to run out but you guys seem ok with multiple probing.

I can not change the cook temp, the electric is either on or off and runs appx 220-235 degrees.

Foiling at 170 is what I probably should have done. I forgot about that trick. I know some like a crusty bark, but i foil and put in the cooler, so this softens the bark anyway.

These butts never did seem to be fall off the bone tender. Sometimes, I grab the bone and give it a shake and the meat falls off, but not the case this time. It was still good, but I was a little disappointed with the dryness and not being perfectly tender.

I'm definately going to do the foiling next time at appx 170. I've done that before and the results were excellent. Any drawbacks to doing this?

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">These butts never did seem to be fall off the bone tender. Sometimes, I grab the bone and give it a shake and the meat falls off, but not the case this time. </div></BLOCKQUOTE>
Which makes me think undercooked. Usually, if overcooked, the meat will shred/pull easily but is dry. Undercooked butt won't shred. There's moisture but little in the way of rendered fat/tissue so no gelatinous feel. (Sliced thinly though it's great.)

Either way, foiling will speed the cook some and should smooth the process. See how it works out for you.

 

[dave_scarpetti]

You guys are all experts, so I'm going to ask while you're all assembled. If you could dial in the temperature and time, what temp and time would you give a 6 lb butt? And, would anyone brine (like Alton, I don't, fatty enough in my opinion).

-thanks