continuation first butt - getting ready HELP!!

Discussion in 'Pork' started by flipper0512, Oct 7, 2011.

  1. flipper0512

    flipper0512 Fire Starter

    Ok so im all sest to start my first butt woke up at 6 to get my red bullet electric brinkman going, only one problem, brrr is 34 degrees outside.  smoker peaking at 199, do i have a problem?  I have not probed the meat.
     
  2. thirt8spl

    thirt8spl Fire Starter

    Is it just the temps that low or is wind a factor as well? There are much more knowledgeable folks that will chime in, I'm sure. There is talk of using something to shield the wind but I would think you could smoke at 199, just add more time to the already exact science of meat smoking completion time <sarcasm>. I just started the 1st of 3 smokes for a party on Sunday, doing six butts total.

    In my undereducated opinion you'll be ok at 199. add time to the equation and as it warms up outside you'll set your temps go up. Shield from wind if that is an issue.

    Mike
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yes you do have a problem. You need to get the temp up to at least 210-215. That was smart not probing it. Wrap a blanket around the smoker if the exterior is not too hot. A welding blanket works really well. It will cook at 199, but it will take a lot longer, you may need to finish it in the oven. When the sun comes up if you can put the smoker in the sun, that will help too. Good luck
     
  4. flipper0512

    flipper0512 Fire Starter

    wind is not an issue and slowly we are up to 207 and the day will start warming soon, so im going to add meat shortly
     
  5. flipper0512

    flipper0512 Fire Starter

    with the colder weather it just took its sweet time, we are up to 222. meat going on.  thanks
     
  6. flipper0512

    flipper0512 Fire Starter

    so put the meat on, which made me loss all my heat.  Took about 40 min and im back to 212, any concerns with bacteria?
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    No, as long as you didn't put the temp probe in yet.
     
  8. flipper0512

    flipper0512 Fire Starter

    no not yet, been on since 7 rrunning stead 230 now ill give another hour so so before I probe.  Keeping the smoke light, first butt dont want it to be too smokey.  Thanks for the help.
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You don't have to worry about too much smoke with a butt. It is such a large piece of meat & the smoke will only penetrate in so far. When you pull it & mix it all up you may wish that you had given it more smoke. But I'm a smokeaholic!  [​IMG]
     
  10. flipper0512

    flipper0512 Fire Starter

    now my next concern, i probed after 5 hours IT 152? All good?
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Perfect, looks like your doing great so far!
     
  12. chef willie

    chef willie Master of the Pit OTBS Member

    all good advice above...enjoy the ride. Had a similar problem here in the NW with wind & rain. Eventually built a 3-sided hooch for the smoker & it helped....
     
  13. flipper0512

    flipper0512 Fire Starter

    am I at my stall? 152 when probed roughly hour half ago and now only 155
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's not really a stall, your temp is still rising. Your doing just fine.
     
  15. venture

    venture Smoking Guru OTBS Member

    Al has you covered.  Keep the pit closed and let er rip!  Your stall should come at 160 to 165 which is about the time to pop open a cold one!

    Good luck and good smoking.
     
  16. flipper0512

    flipper0512 Fire Starter

    ok so here we are.....12 hours on the smoker, still on, just added a few more chunks of wood.  IT is 185, sun is down and temps dropping.  Once that wood is done ill wrap and put in oven at 225 till 190-200 then in towel in coller for at least an hour. 

    thoughts concerns?

    havent hit a true stall yet but man it is taking its time.............6.7# going for 12 hours at average 235.

    Thanks for all the help!!!!!!!!!!!!
     
  17. flipper0512

    flipper0512 Fire Starter

    whats the earliest temp i can pull and still be able to pull the meat? 
     
  18. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I shoot for 200*, myself. 195* sometimes will get it there. If it's bone-in, the bone is your best doneness gauge...give a slight twist and pull, and if it wants to pop out, it's ready to rest.

    Eric
     
  19. flipper0512

    flipper0512 Fire Starter

    still on the smoker and temp just  hit 190  leave on or transfer to oven.....................
     
  20. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    If the smoker temp isn't dropping off the planet from night-fall, I'd hold off. Just handling it to foil it up will cause some extra time, because you'll cold shock it a bit when removing from it's nice and cozy spot. If you need to transfer, it won't hurt anything though.

    Just read back a couple posts...your mention of temps dropping already isn't a good sign...I'd get to the "O" with it, or else hitting finished temps may seem to take an eternity...no shame in that, we do what we can...right?

    Eric
     
    Last edited: Oct 7, 2011

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