Temperature question

Discussion in 'Pork' started by ron50, Jun 17, 2007.

  1. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    For those of you who didn't read my long and boring saga about my frozen pork butt.. I thought I had thawed it in cold water but the probe says it was 31 degree when i started the smoke.

    It took over an hour for it to move but now it is starting to rise and it's 44 degrees internal, i have a nice steady temp of 235 in the smoker.

    I know I can't keep it from 40-140 too long but should I count it from when I put it in the smoker at 31 degress or when it hit 40 degrees? It's been almost 2 hours and I'm doubting it will hit 140 with the next two (I guess it might). It's risen 4 degrees in the time it took me to type this.
  2. devolutionist

    devolutionist Meat Mopper

    Sorry I missed this on Saturday - normally I try not to worry about time and focus just on temps. How'd it turn out?
  3. deejaydebi

    deejaydebi Smoking Guru

    Ron -

    Are you smoking it frozen? Do you have a defrost mode on the microwave? Thats' gonna be a LONGGGGGGGGGGG smoke!
  4. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    The temps rise fairly fast at first. Once it gets over 100F you will see it slow down some. My experience has been "Wow, thats going to be done in half the time I thought!" Then all slows down.

    My $.02. Hope this helps.

    Take care, have fun, and do good!


  5. squeezy

    squeezy Master of the Pit OTBS Member

    I agree with Meowey, not to worry ... carry on ... all is well!
  6. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Well a little late but thanks for the replies.

    As it turns out everything worked out ok. The butt was apparently frozen despite what the butcher said so I defrosted it for several hours in the sink, changing the cold water bath. I thought it had defrosted and the thermometer slid right in but only registered 31 degrees in the center. At that point I was running out of time and I put it in anyway at 225.

    It took almost 2 hrs for the temp to move but after that it proceeded normally. I stopped adding wood at 140 and wrapped it in foil around 150 or so. It hit the plateau for a while. At around 195 -200 I pulled it out, wrapped it in towels and stuck it in the cooler for about 1 1/2 - 2 hours.

    everyone raved about it so it ended as a success.
  7. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Congradulations to a good smoke Ron! [​IMG]
  8. devolutionist

    devolutionist Meat Mopper

    Don't ya just love happy endings??? Especially the kind you need a toothpick for... [​IMG]
    vortreker likes this.
  9. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Great job Ron, ya' done good! [​IMG]
  10. jts70

    jts70 Smoking Fanatic OTBS Member

    Good to hear it turn out good for you Ron!!
  11. ultramag

    ultramag SMF Events Planning Committee

    Congrats for being able to make the best of the situation Ron!
  12. deejaydebi

    deejaydebi Smoking Guru

    Whew! Glad it work out Ron!
  13. squeezy

    squeezy Master of the Pit OTBS Member

    No problem ... just as I thought!

    Glad it worked out for you man ......[​IMG]

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