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pork butt ? - Page 2

post #21 of 32
Thread Starter 

actually i lowered the smokers heat from 225 to 212 and in the last hour it went up 3 degrees, so currently butts are at 182degree and it is 8:30 am. i would love to pull them at 205 degrees and wrap and ut in dry cooler at around 3pm however i dont think that is going to work unless of course your correct and they really slow down and barley creep up in tempature untill closer to 3pm?

post #22 of 32

Cooked an 8 Lbs Butt for 11 hrs at a temp of 225 came out great used my Masterbuilt electric smoker

post #23 of 32
Thread Starter 

I have 2, 8lb butts and seem like there close to bieng done in 6hours i'm at 183degrees seem to be holding there for a while now.

post #24 of 32

Not familiar with your smoker, but if your only cooking them at an ACTUAL (grate level) 225F, you still got some time especially if your target IT is around 200.  The closer the IT comes to the cooking temp the longer it takes to even out and equalize. On the other hand though, it sounds like its actually a little hotter in there than you think, either way its gonna be a few hours for the final stretch (unless your currently foiled) and you can cooler them for a WHILE, dont panic!

post #25 of 32

I agree with Al, I have had butt stay above 140 degrees for over 6 hours, and absolutely leave the probe in to monitor the temp.

post #26 of 32
Thread Starter 

Yes i believe you are all correct. I'm feeling better i'm 8.5 hours into the smoke and i'm at an internal meat temp of 191 . I think it stalled at around 183 hours ago.Looking more promising to bieng done closer to 3pm? :}

post #27 of 32

Im a huge believer in letting them rest in the cooler, I like to give them at least 2-3 hours to let those juices re-absorb and continually break down the connective tissue.  

post #28 of 32
Quote:
Originally Posted by mijpa View Post

Yes i believe you are all correct. I'm feeling better i'm 8.5 hours into the smoke and i'm at an internal meat temp of 191 . I think it stalled at around 183 hours ago.Looking more promising to bieng done closer to 3pm? :}



 

Sounds like it will work out perfectly for you. When you smoke butts or brisket you just have to have a lot of patience and that will come with experience. Your doing really well!

post #29 of 32

Glad to hear it will be a success!  Congratulations!

post #30 of 32
Thread Starter 

Thanks. I freaked a little bit sice the 1st 75% of the smoke halled butt { LOL} then the last 25 % took a while. it has been in the cooler since 3pm. i will pull it apart and cover it with foil and hopefully eat an hour later? I did notice since no foil was used the bark is a tad dry however i'm hoping when we pull it apart and the middle mixes with the bark it will blend well and also moisten the dryer bark. Do you think that will happen?

post #31 of 32
Quote:
Originally Posted by mijpa View Post

Thanks. I freaked a little bit sice the 1st 75% of the smoke halled butt { LOL} then the last 25 % took a while. it has been in the cooler since 3pm. i will pull it apart and cover it with foil and hopefully eat an hour later? I did notice since no foil was used the bark is a tad dry however i'm hoping when we pull it apart and the middle mixes with the bark it will blend well and also moisten the dryer bark. Do you think that will happen? Yes, did you use a finishing sauce?



 

 

post #32 of 32
Thread Starter 

I went cheap wioth some over the counter sauce, however the meat tasted great to me so i personally didn't need sauce. Once again Thanks to all of you for your help!

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