Originally Posted by xecutech
Well, mine didn't turn out so well. I wrapped them to speed it up at the end, and the temp went from 190 - 208 in 15 minutes?
I think I pushed the probe touching the bone and got a false reading.
Meat was good in some areas, but the bone didn't slide out. There were rubbery parts and fatty. Could have been a bad piece of meat, but I believe it was my fault.
Going to smoke some chicken and ribs today and try a shoulder again next weekend.
Thanks for the tips.
Don't give up on smoking the butts. They are a good, cheap piece of meat to start with. A few observations from your log:
1. Temps when up fairly steady, did you temp in multiple locations or just one probe? For me, if the temps are rising "too well" on one area, I probe multiple places to check for accuracy. Truth is, I no longer even probe before the 5 hour mark on butts or shoulders.
2. You seemed to blow through the stall, I've head butts do that as well. Be mindful that a stall can add hours to your cook time.
3. Speaking of adding time, as the old saying going "you ain't cookin' if you're lookin'". If you raised the top every hour, you lost a lot of heat. See #2.
Hope that helps, I am sure others will come along with a lot more insight.