Help

xtrasalt · Sep 19, 2013

I'm in the middle of my 1st bb and the internal temp is not high enough re danger zone. I have a 10 ib butt and took it out an hour before cooking. No injection just wash and rub. Temp of perfect flame prop smoker 220 to 225 ibternal temp after 31/2 hours 115.i did put thermometer in at beginning. Cranked heat up now but a little nervous. Any suggestions

Chuck

kathrynn · Sep 19, 2013

If you have not injected the meats...just let it cook on till it gets to the foiling temp...or let it roll until the 195-200* mark. Are you sure your therms are calibrated? You could crank the temp on the smoker/cooker up some too. I do mine between 250-275* now a days.

Kat

dougmays · Sep 19, 2013

that doesn't sound right...i would test your thermometer real quick in the oven and make sure its reading right. do you have a secondary thermo? Also are you sure your smoker was at 220-225? The Thermo on the smoker may be off as well....i'll be on here checking back for ya

xtrasalt · Sep 19, 2013

New maverick et 732 did not check callibration. Have cranked smoker to 300

dan - firecraft · Sep 19, 2013

Be careful at 300 and make sure you keep an eye on it. 200-225 is the low end for a bb.

I usually cook them at 250 and am going about 1.5hrs per pound.

Foiling at 160-165 is also going to help you speed it up a bit.

Butts are going to be one of the cooks you are going to have.

turnandburn · Sep 19, 2013

definiutely check that thermo. and as stated before..crank that heat up. lol.

dougmays · Sep 19, 2013

yea you might want to bump it down to 285....i would check the thermo because you might be worry about nothing...but a new Mav shouldn't mess up.

the butt wasn't frozen when you put it on was it? make sure the prob wasn't hitting the bone also...check a few internal points. Even at 225 you should have been atleast at 140 after 3.5-4 hours

xtrasalt · Sep 19, 2013

Just checked both probes....boil method. .....perfect no calibration issue. The butt was not frozen ever. At 4 hrs I'm at 115. Smoker temp 300

thanks for any help

dougmays · Sep 19, 2013

well since you didn't inject you have a little more lee-way past 140...so i'd say check it in 45 mins....dont lift the top off before. it its not well above 145 you might need to mark it up as a lose unfortunately :/

xtrasalt · Sep 19, 2013

Thanks. I did move the thermometer to a different spot and picked up a few degrees. Currently at 125 meat temp and smoker cranked to 295

xtrasalt · Sep 19, 2013

Can I try to save it by moving it to my oven to get above 140 and then return to smoker

dougmays · Sep 19, 2013

i think having at 295 is find in the smoker..yo'ull just lose some heat transferring. sound slike your climbing up now

xtrasalt · Sep 19, 2013

Thank you all for all of your help and suggestions. I am also really thankful for your quick responses. I will post a follow up with photos.

Thanks again

dougmays · Sep 20, 2013

how'd it come out?

xtrasalt · Sep 20, 2013

20130919_074126.jpg

xtrasalt
Sep 20, 2013

20130919_210500.jpg

xtrasalt
Sep 20, 2013

20130919_214409.jpg

xtrasalt
Sep 20, 2013

Thanks to everyone for all the support. The meat turned out amazing. Very moist and fork tender. Due to the earlier temperature issues, I decided to take the internal temp to 220. The bark , however, had a little too much char, but still tasty.

I might have trimmed a little fat off next time, I don't know if thats what slowed the temp. I also had a wicked stall between 163 and 175.

Anyway I learnef 3 major lessons:

1. 2 5lb butts may have been easier than 1 10lb one

2. Don't insert thermometer until further into cooking

3. This forum has my back. Many people talked me through and around many basic issues

Thanks

Chuck

turnandburn · Sep 20, 2013

xtrasalt said:
20130919_074126.jpg

xtrasalt

Sep 20, 2013

20130919_210500.jpg

xtrasalt

Sep 20, 2013

20130919_214409.jpg

xtrasalt

Sep 20, 2013

Thanks to everyone for all the support. The meat turned out amazing. Very moist and fork tender. Due to the earlier temperature issues, I decided to take the internal temp to 220. The bark , however, had a little too much char, but still tasty.

I might have trimmed a little fat off next time, I don't know if thats what slowed the temp. I also had a wicked stall between 163 and 175.

Anyway I learnef 3 major lessons:

1. 2 5lb butts may have been easier than 1 10lb one

2. Don't insert thermometer until further into cooking

3. This forum has my back. Many people talked me through and around many basic issues

Thanks

Chuck

glad it all worked out! :) very rarely are you ever gunna have to trim fat off it. its usually good to go outta the bag. its all the same whether its 1 or 2 butts...my stalls have usually almost always been at around 165, and from there on its up to the meat to decide when it wants to come out of it..be patient...practice practice practice!....butts are good for practicing on. and yes i wouldnt worry about thermo insertion til at least 5 hrs in...i usually place mine at the 6hr mark. and yes..we do have your back, its what were here for. it only gets better. and if not, were still here for ya to make sure it does.

dougmays · Sep 24, 2013

Looks good! Glad it turned out.

Yea you can do 2 5's in approx 10 hours where as a 10 might take upwards of 15-20

alabamaavenue · Sep 24, 2013

xtrasalt said:
New maverick et 732 did not check callibration. Have cranked smoker to 300

I have an et-732 and i notice that sometimes it doesn't match the Tel Tru on my smoker.

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