stumped by the butt


 
E

Ed Cardoza

TVWBB Pro
I am a little confused right now. I started a pork butt last night at 6pm and all was going fine. I woke this morning and had to shake up the coals so to speak. Had the pit set for 225 and it was reading 218, and the blower was going non-stop. So after I adjust the coals, it was back to 225, and the internal was at 174. I just checked it again and now its at 167. Is this unusal, or do I have a problem?
 
Ed,

Do not worry even one bit. In fact, go grab another beer out of the fridge, sit down and relax. Large pieces of meat like butt and brisket hit a "plateau" during cooking, at which point large amounts of connective tissue are breaking down. In turn, this is what makes the meat fall-apart tasty. I have had butts that dont move from the plateau for several hours. You are doing everything right. Just turn on a ball game, watch half of it, and fight the urge to lift the lid for an hour or 2. It will get there. Happy smoking. keep us posted on how she turns out.
 
Ed,

I've had butts retreat in temps a couple time, but only by a few degrees. I just ride it out and they've always turned out fine.
 
Thanks guys, I kind of figured that as well. My smoking partner here in Fresno Larry R.just told me the same thing.I think by now I'd know better.It's about my tenth butt this year.
I like your idea Hunter, I think I'll grab a beer and enjoy this weather we are having today. It's got to be in the mid 70's already today, or at least it feels that way.
 
Don't ask me how, but I cooked that pork butt for 25 hours, and never hit above 181*, and I had two pit thermometers reading the internal temp. I did have to add more charcoal, but only a couple of pounds. I had adjusted the pit temp to 240* at noon and it ran until 7pm at that temp, but I just couldn't get the internal to the 190* mark that I was really shooting for. I planned on just pulling it off then resting it for a few minutes then pull the pork from the bone. I waited about 15 minutes and began to pull. It was absolutely perfect. It was done yet very moist. My Bride made a BBQ sauce and we smothered the pork with it and oh my goodness, it was one of the best I've ever done.
I will post pics in the morning as I have had a few too many adult beverages to attempt downloading the photos at this time. I will probably never figure out why it took so long to reach the temp that it really never did reach, but the end result was unbelieveable.
 
I remember when I first got my NuTemp wireless thermometer. I put it in the butt and threw it on. It was at 130° around 2 hours into the cook and in the 150-160 range a couple hours after that. It still wasn't done till 16 hours. I don't use it much anymore in the meat. It's done when it's done.
 
Originally posted by Jeff T Miller:
I remember when I first got my NuTemp wireless thermometer. I put it in the butt and threw it on. It was at 130° around 2 hours into the cook and in the 150-160 range a couple hours after that. It still wasn't done till 16 hours. I don't use it much anymore in the meat. It's done when it's done.
Click to expand...

I was using the DigitQII and the Maverick wireless, and both read the same thing. But I agree with you Jeff, when its done it's done.
 
i hope to do some butts soon but have never done one yet...this will def. keep me from freakin out when i do if this happens...
glad that you enjoyed it
 
I agree with the temp being a target but the most important is how the food was. Sounds like you liked it and I bet it taste damn good. I like the higher temps for butts also they are pretty forgiving I have yet to have a bad one yet ...some taste better than others.
 
Originally posted by Ed Cardoza:
Don't ask me how, but I cooked that pork butt for 25 hours, and never hit above 181*, and I had two pit thermometers reading the internal temp. I did have to add more charcoal, but only a couple of pounds. I had adjusted the pit temp to 240* at noon and it ran until 7pm at that temp, but I just couldn't get the internal to the 190* mark that I was really shooting for. I planned on just pulling it off then resting it for a few minutes then pull the pork from the bone. I waited about 15 minutes and began to pull. It was absolutely perfect. It was done yet very moist. My Bride made a BBQ sauce and we smothered the pork with it and oh my goodness, it was one of the best I've ever done.
I will post pics in the morning as I have had a few too many adult beverages to attempt downloading the photos at this time. I will probably never figure out why it took so long to reach the temp that it really never did reach, but the end result was unbelieveable.
Click to expand...

I had this same "problem" with a picnic I did recently.

It was only 6lbs. so I was figuring on 12 hrs. or so. The internal temp. stalled at 176 for a few hours, and after about total cook time of 16 hours I figured it had to be done. Since it was my first picnic I'm not 100% sure it was done absolutely perfectly. It pulled apart relatively easy, but it by no means just crumbled in my hands.

My question is would most absolutely wait until the internal temp. gets to the designated 190, or would you just pull after the amt. of time far exceeds the 2hrs. per lb? I was thinking that next time I will foil around 170 & hope that will push it through to 190.
 
Originally posted by Ed Cardoza:
Don't ask me how, but I cooked that pork butt for 25 hours, and never hit above 181*, and I had two pit thermometers reading the internal temp. I did have to add more charcoal, but only a couple of pounds. I had adjusted the pit temp to 240* at noon and it ran until 7pm at that temp, but I just couldn't get the internal to the 190* mark that I was really shooting for. I planned on just pulling it off then resting it for a few minutes then pull the pork from the bone. I waited about 15 minutes and began to pull. It was absolutely perfect. It was done yet very moist. My Bride made a BBQ sauce and we smothered the pork with it and oh my goodness, it was one of the best I've ever done.
I will post pics in the morning as I have had a few too many adult beverages to attempt downloading the photos at this time. I will probably never figure out why it took so long to reach the temp that it really never did reach, but the end result was unbelieveable.
Click to expand...

I had an 8.5 pounder take 23 hours a few weeks ago. It happens. In contrast I had a 9.5 pound brisket finish in 3-1/2 hours this weekend (190 degrees in the point). No plateau, no nothing... Temp at grate was a little high at 275 (couldn't get it down) but still, 3-1/2 hours blew me away? The lesson learned is the bigger pieces of meat are done when they're done I suppose.
 
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