Need Pork Butt Temp advice

woopig

Newbie

Original poster

Apr 22, 2012

14

10

Arkansas

• May 28, 2012

• #1

Hey guys.....my two pork butts went in around 10:45 last night......they cooked at 225 all night.....I wrapped them this morning about 7:45.......they are both currently at around 170 degrees.......lunch is supposed to be at noon about 20 minutes from here.....I pushed the smoker (MES 30) up to 250 about an hour ago.....am I going to make it to 200 degrees by 11:30ish?  Anything I can do....or do I just need to chill out and let it play out?

By the way.....my first pork butts ever......only my second smoke ever.

Thanks!

 

davidhef88

Master of the Pit

OTBS Member

Jun 24, 2011

2,176

120

Rochester, NY

• May 28, 2012

• #2

Looks like lunch may be late. Lol. Sit back and relax. They will be done when they are done. How much did they weigh?

 

daveomak

SMF Hall of Fame Pitmaster

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★ Lifetime Premier ★

Nov 12, 2010

27,123

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Omak,Washington,U.S.A.

• May 28, 2012

• #3

... David has you covered..... You won't have pulled pork if you rush them.....  Dave

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

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• May 28, 2012

• #4

Pork butts have a mind of their own and will be done when they are done  You can actually speed things up a little by putting it in a 350 oven to finish since you have it wrapped in foil.  

 

woopig

Newbie

Original poster

Thread starter

Apr 22, 2012

14

10

Arkansas

• May 28, 2012

• #5

am I ok at 250 now or do I need to back it back down?

 

frosty

Master of the Pit

Oct 25, 2011

1,666

32

Houston, Texas, USA

• May 28, 2012

• #6

We all get impatient, but tough it out.

After wrapping, I sometimes finish in the oven like Scarbelly said.  Works fine, the smoke flavor is already there..

The difference between the 250 temp and 350 temp will be a couple of hours in delay, but the consistent heat will be helpful.

Good luck!  Happy Memorial day!

 

woopig

Newbie

Original poster

Thread starter

Apr 22, 2012

14

10

Arkansas

• May 28, 2012

• #7

I'm going to avoid the oven and let it ride at 250.....would rather let it ride at 225 the whole time, but I have a family get together waiting on these things so I need to push it along a little bit.....I'll know better next time to start earlier......butts are 6.5 and 6.8ish....thought they'd take less than 12 at that weight.....but I'm at 12 right now.......almost started at 9:00-9:30.....waited til just after 10:30 to get them in.....next time I'll start earlier.

Thanks!

 

woopig

Newbie

Original poster

Thread starter

Apr 22, 2012

14

10

Arkansas

• May 28, 2012

• #8

Yummy success!!

Sent from my iPhone using Tapatalk

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• May 28, 2012

• #9

DaveOmak said:

... David has you covered..... You won't have pulled pork if you rush them.....  Dave

Click to expand...

Well, not really. You won't have pulled pork if you remove it from the smoker early. You need that 200º to 210º region for pulled pork. But you can get it done early by upping the temp like you did after wrapping in foil. You attempted that but did not give it enough. I start out at 250º then I foil at 170º internal. Crank the smoker up to 300º if you can. I have done 8 1/2 lb butts in 9 to 9 1/2 hours before.  The pork won't suffer in the lease and you will get done quicker.........just not this time.

 

Last edited: May 28, 2012