Boston Butt - Early/mid smoke question???

[lsilber]

The 2 8lb butts have been on the smoker for about 2.5 hours and we are sitting steady at about 240...

I have a large foil drip pan below the butts, but I just lifted the lid for the first time and the pan doesn't have any liquid in it. The butts are crusty from the dry rub, but no liquid seems to be dropping down.

This is my first butt on my new Oklahoma Joe offset smoker, is this normal??

Any hints/tips/feedback etc would be great.

 

[raastros2]

It will take a while for the fat to start rendering yessir

 

[bear55]

I would not worry too much about it at this point.  As long as your smoker is at 240 you are cooking and all is well.  Keep an eye on both smoker as well as internal meat temps.  If you are making pulled pork, pull the butts when they reach 203-205.  I always foil mine at 165.  Be sure you rest them for at least an hour before pulling.

Richard

 

[lsilber]

Thanks fellas. I am monitoring internal temp. At 107 right now a little over 2.5 hours in.

I have debated quite a bit whether to foil or not. I think it's going to be a game time decision.

 

[raastros2]

I never foil but lots of guys swear by it

 

[lemans]

I foil ,let's the meat reabsorb the juices

 

[johnnyreb]

i foil to speed things up

 

[themule69]

I don't foil. I like the bark.

Remember to keep the lid closed or 

.

Happy smoken.

David

PS 

 

[jarjarchef]

You are fine.

I pull mine from the smoker at 195* and allow to rest for about 30min. No need to pull at higher temp, for me it is over cooked at that point and can get mushy texture.

 

[raastros2]

:yeahthat:

 

[lsilber]

So far I am at internal temp of 160 after 5 hours. Temp has been running a little higher last hour or so (250). I assume I'll hit "the stall" soon??

 

[lsilber]

171 internal temp after 6.5 hours and no stall yet. I expect it to hit sometime soon. Stabilized right at 225-230.

 

[krubby]

sounds like this are going along about as perfect as they could.

 

[lsilber]

8 hours in and I hit "the stall" at 178. Time to wait it out!!

 

[lemans]

Wrap wrap wrap

 

[lsilber]

I don't need to eat for another 5 hours. I wasn't planning on wrapping. Should I?

 

[timberjet]

If you find that your bark is too crunchy for your liking you can foil for the last little bit and it will soften it up a little. Just make sure and double wrap and rest in the a dry cooler with a little liquid and wrap in towels and rest for an hour or so. It will be great. Trust me. I like 203 for my magic number. Never had a bad one.

 

[lsilber]

Thanks timber!! I knew to double wrap in foil and put in cooler, but not familiar with the liquid.

What should I use and wear?

 

[lsilber]

Where*

 

[lsilber]

It appears the stall has actually happened at 187. Sat at 178 for about 20-30 min, but has been on 187 for a long time now. Smoker is at 250, but might crank it up to 275. At 10 hours right now.