What causes this?


 
E

Ed Cardoza

TVWBB Pro
Put on a pork butt last night at 5:30 pm and set it for 225*, set the meat temp at 190*. All is going well as the pit temp stayed right at 225* all night long. This morning at 5:30 am I checked the meat temp and it was at 163* then by 8:30 am it went up to 167*; so far so good HUH? Well at 9 am I decided to add some ribs to the party and just leaned them on to the butt. I checked on the meat temp and she dropped all the way down to 150*. Is it possible for the colder ribs to shut down the temp on the pork butt by that much, or did I do something wrong? I have since then pulled the ribs off and placed them on a rib rack and put them on the botton rack, Is there anything else I should be doing? It just seems strange for the meat temp to drop even though the pit temp remains the same.
 
Hey Ed, did you remove and then replace your probe or did it get pushed in deeper into the roast when you added the ribs? A 17 degree drop seems very extreme.

I'm sitting on the couch getting rested to try and come over tonight, don't know if getting the the pool will be good for this thing I have or not . . . I do however think some rum might not be bad, in the form of Mijito
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yeah I guess, but I don't think so. I think it may back to the same old thing that I beleive happened last time. I think she was still a bit frozen in the center, and thus creating a huge temp swing. As far as rum goes, I haven't had any rum in oh I'd have to say 30 years. Not much od a hard booze drinker, that is why I drink so much beer though.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I drink so much beer though </div></BLOCKQUOTE>

Beer, you drink beer? Never noticed, LOL!!!!! Damn, I wish I was drinking beer and Q'ing vs. sitting on this damn couch, not much activity on here today either . . . whoa (sp?) is me. Most excitement I've had today was the dryer repairman visiting.
 
larry, got a bug? maybe need to start up a smoker and then throw a blanket over it kinda like a sweat lodge kinda thing.
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when i had a bad cold, etc, i would wrap myself into a couple of blankets and then drink some rum. normally i would be "cured" the next day. raising the temp seems to kill off the bugs. course today with a 109 deg outside temp you could just sit outside !
 
Well everything turned out better than expected. The Butt cooked for 24 hours and was very moist. It had a very good bark and pretty darn good flavor if I do say so myself. Nobody had too much to say as they were stuffing their faces with some darn good BBQ. The ribs were fall off the bone good, I cooked them for nearly six hour before foiling for the last 2 and then firmed them up on the gasser. When a six yearold (Larry's son) eats a plate full; they musy have been pretty good.
Larry and I tried to figure out what happened and it was like we originally thought; the center was still a wee bit frozen and when I moved the ribs on the probe got pushed in further and thus accounting for a 17 degree drop. That along with pulling her at 187 seemed to work very good as well. All in all it was a great day, except our Bulldogs lost 4-3 to the Tarheels in Omaha, and it was a very brisk 109* outside. Needless to say the pool had bodies in it most of the afternoon into the evening, and Larry was able to knock that nasty cold out of him with a little help from some Rum and some gin as well.
 
It really was one of the moister butts I've tasted, especially for a 24 hour 8 lb butt. Might have to try a frozen center butt myself. Anybody else experienced anything like this?
 
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