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Boston butt help

post #1 of 8
Thread Starter 
I have an MES 40. I use an amnps for smoke. Been trying to make pulled pork with little success ( tastes great, but I have to slice it ) I cannot seem to get the internal temp >180. I have a 5 lb butt on the smoker right now. MES set at 235. Maverick thermometer gives IT of 180 and its been on 14 hours now. Suggestions?
post #2 of 8

check your therm.....you can wrap it in foil....put it back in the smoker....get it to 200*....let it rest wrapped in the foil....wrap that in an old towel and put it in an empty cooler for at least an hour to rest.  Will still be hot...but then you will be able to "pull" it.  Also...check the chamber temp too.  The thermometer of most smokers that are built in....are not accurate.

 

Kat

post #3 of 8
Thread Starter 
Quote:
Originally Posted by KathrynN View Post

check your therm.....you can wrap it in foil....put it back in the smoker....get it to 200*....let it rest wrapped in the foil....wrap that in an old towel and put it in an empty cooler for at least an hour to rest.  Will still be hot...but then you will be able to "pull" it.  Also...check the chamber temp too.  The thermometer of most smokers that are built in....are not accurate.

Kat

Thanks Kat. I'll try he foil. I am using a brand new maverick thermometer as well as the built in MES one. IT on maverick is +5 compared to MES. Chamber temp measure of MES is about +20 compared to maverick. At what temp/ time do you recommend foil?
post #4 of 8
Crank up the temp! Most MES are not accurate and you could be cooking 30* below what you think you are. A little 5# butt should not take 14 hrs! Butts are very forgiving and can take high temps. I smoke mine at 280* and they come out great, so crank it up!
post #5 of 8
Quote:
Originally Posted by FlareMan View Post

Quote:
Originally Posted by KathrynN View Post

check your therm.....you can wrap it in foil....put it back in the smoker....get it to 200*....let it rest wrapped in the foil....wrap that in an old towel and put it in an empty cooler for at least an hour to rest.  Will still be hot...but then you will be able to "pull" it.  Also...check the chamber temp too.  The thermometer of most smokers that are built in....are not accurate.

Kat

Thanks Kat. I'll try he foil. I am using a brand new maverick thermometer as well as the built in MES one. IT on maverick is +5 compared to MES. Chamber temp measure of MES is about +20 compared to maverick. At what temp/ time do you recommend foil?

Did you check the Mav by the boiling water and ice water test....they can be a tiny bit off....and it helps to know by how much.
When I foil....its when the butt is about 165*....then pop back in until it reaches about 200*.  Pull it out and plop that baby in the cooler.

 

Good luck!!!

 

Kat

post #6 of 8
Quote:
Originally Posted by FlareMan View Post

Thanks Kat. I'll try he foil. I am using a brand new maverick thermometer as well as the built in MES one. IT on maverick is +5 compared to MES. Chamber temp measure of MES is about +20 compared to maverick. At what temp/ time do you recommend foil?

With that said, if you have the MES set at 235* you are really cooking at 205*.
Most people foil at 160* and add some liquid when they do. I never foil, I like the bark and don't like mushy meat!
post #7 of 8

Agree with Dave....my last 3 butts I didn't foil....just helps get them thru that stall and cook a bit quicker. 

 

Kat

post #8 of 8
Thread Starter 
Thank you for your input! I think I will try higher heat as I enjoy a good bark. I was just following some cooking charts I had that said cook at 225 for 1.5-2 hr/ lb.
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