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Boston Butt Pulled Pork (Step by Step) - Page 21

post #401 of 408

Bear, you just made me laugh out loud!  I'm working from home today, so my dogs are wondering what's wrong with me.  :-)

post #402 of 408
Thread Starter 
Quote:
Originally Posted by Dogwalker View Post
 

Bear, you just made me laugh out loud!  I'm working from home today, so my dogs are wondering what's wrong with me.  :-)


That's Great----That makes us all even:

You made me laugh.

Then I made you laugh.

Then you made your Dogs laugh!!!

 

Bear

post #403 of 408


Going to give this recipe another try today.  Last time it turned out super.

 

Also, going to run a test on the "box" temp control sensor.  I'm thinking it's pretty far off since my cooking takes so much longer than recipes call for.  I've got a mercury thermometer graduated in 1 degree increments and goes from 30 to 300 degrees. So I'm going to place the mercury thermometer, the MES meat probe and one probe from the MAV within about an inch of the box temp sensor and record the temps every 30 minutes - while I can.  Unfortunately, I've got some other things I have to do today so it won't be a as good a test as I would like.  But the readings I do get should tell me something.

 

Again, Bear, thanks for all you do for the community.

 

Backpacker

post #404 of 408
Thread Starter 
Quote:
Originally Posted by Backpacker048 View Post
 


Going to give this recipe another try today.  Last time it turned out super.

 

Also, going to run a test on the "box" temp control sensor.  I'm thinking it's pretty far off since my cooking takes so much longer than recipes call for.  I've got a mercury thermometer graduated in 1 degree increments and goes from 30 to 300 degrees. So I'm going to place the mercury thermometer, the MES meat probe and one probe from the MAV within about an inch of the box temp sensor and record the temps every 30 minutes - while I can.  Unfortunately, I've got some other things I have to do today so it won't be a as good a test as I would like.  But the readings I do get should tell me something.

 

Again, Bear, thanks for all you do for the community.

 

Backpacker

Hi BP,
Glad you enjoyed that first one---The second one could even be better!!!

 

That's a good test on your Therms to see approximately how accurate they are.

 

However I like to put my Maverick smoker sensor about 3" from the Meat, and Adjust my MES setting to get the Maverick to read the Temp I want the Meat to be in.

 

 

Bear

post #405 of 408


That's what I have been doing, but I got the feeling that I was getting some pretty wide swings on the temp of the MAV probe  - like +or - 15 degrees or so.  I thought that i would try to run one good accurate test to see how things agree.  What kind of temp swing do you get on your MAV box temp probe from the set point on the box?

 

BP

post #406 of 408
Thread Starter 
Quote:
Originally Posted by Backpacker048 View Post
 


That's what I have been doing, but I got the feeling that I was getting some pretty wide swings on the temp of the MAV probe  - like +or - 15 degrees or so.  I thought that i would try to run one good accurate test to see how things agree.  What kind of temp swing do you get on your MAV box temp probe from the set point on the box?

 

BP


All of my MES Units have been different. They usually settle down later in the Smoke.

This Generation #2.5 is the best yet.

 

This Link might help you:

http://www.smokingmeatforums.com/t/208552/avoid-temp-swings-in-mes-by-bear

 

 

Bear

post #407 of 408


Mine started off pretty normal with the swings you talk about.  But then the wide swings from 250 to 316 and back.  Did that for the last 6 hours or so of the smoke.  Hopefully, that was just a one time thing, and it'll get back to normal on my next smoke!!!!

 

BP

post #408 of 408

Restaurant Depot (RD) has Pork Butts on sale at the Buffalo outlet for 89 cents per pound until 12/8/16 (tomorrow).

I just picked up a 20 lb package & gonna get one more smoke in before the lake effect snow hits here in the next few days!Thumbs UpThumbs Up

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