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Pork butts need help now

post #1 of 16
Thread Starter 

I have 2 pork butts in the smoker they have been in theer for 4.5 hours, one is about 5.5lbs and other is about 6.5lbs. I have been smoking them at about 225-245. The large one is only registering a temp of 128 while the small one is at 145.

 

Do I have to worry about the larger one taking so long to come up to temp as far as food safety goes???

 

It is windy and cool here but I have been able to keep pretty good temps. This is only my third time doing pork butts and none of the other ones seemed like they took this long to come up to temps.

post #2 of 16

The 4 hour rule does not apply to internal temps of intact muscle meat. As long as the outside of the meat has reached 140 or so in 4 hours you are ok.   Unless you injected the butts or did a lot of sticking with a fork, then the 4 hour rule is important again

post #3 of 16

If you jammed a thermo in it when you started, then yes you need to worry about it according to the "safety zone" rule. This is why you should not put a thermo in until the outside 1/2" or so is above the 140 mark. There's really no reason to monitor the internal temps until it is well past half done, or in your case, before 4 or 4.5 hours into the smoke. If your chamber temps stay where you wan them, then all you need to do is sit back and let them do thier magic for a while.

post #4 of 16

Good point,  it's not a bad idea to clean the thermo probes with alcohol before inserting and it is better to check internal temps after the outside of the meat is past the danger zone.. 

post #5 of 16
Thread Starter 

Thanks for the responses. I only did a dry rub and put the thermometers in at about the 3 hr mark, so I should be OK right?

post #6 of 16

If infact your chamber temp has been steady in that temp range, and you haven't been "peeking" at the butts, then I think you should be ok.

post #7 of 16

You will be FINE...Grab a Beer and Relax...JJ

post #8 of 16
Quote:
Originally Posted by fireangel View Post

Thanks for the responses. I only did a dry rub and put the thermometers in at about the 3 hr mark, so I should be OK right?



 

YES!!

post #9 of 16
Thread Starter 

Just checked the temps, the large butt has caught up to the small one. Large one is 148 small is 149 smoker is 235. I switched them at about the three hour mark when I put in the thermos and that is probably why the one that is on the lower rack cooks slower

post #10 of 16
Quote:
Originally Posted by Chef JimmyJ View Post

You will be FINE...Grab a Beer and Relax...JJ


Absolutely! Let them be for now and enjoy the day. Wait for that good pork smell to come outta that smoker and look for the bone pull, don't sweat the temps..
 

 

post #11 of 16

Your doing fine.

Great folks here that are willing to help out.

 

All we need now is some pics biggrin.gif

post #12 of 16

th_What_NO_QVIEW.gif

post #13 of 16

How did it turn out?

post #14 of 16

th_Slab_of_meat.gif

post #15 of 16

Don't keep us in suspense!  Let us know how it went, and photos when you can.  Sounds like it is successful so far.

post #16 of 16
Lol i'm dying I need some Qview. 36.gif
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