I am having some friends over this weekend for my birthday and plan on smoking a butt. Just looking for some advice on time and temp as this is the first one in my MES 40. From what I have read was thinking around 230 and 1.5 hrs per pound. Any advice will be appreciated as I want this to come out good. Thanks
- topicPulled Porktagged by Davidhef88, 9/29/13
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First Boston Buttpost #1 of 169/23/13 at 4:35pmThread Starter
SmokingMeatForums.com Top Pickspost #2 of 169/23/13 at 4:43pmpost #3 of 169/23/13 at 4:48pmYou are right on track but it could go 2 hrs/lb and it's always good to add a couple of hrs just for safety sake, you don't want a bunch of hungry people staring at you wondering will it will be done. If it gets done early you can wrap it in foil then in some towels and put it in a cooler, it will stay hot for hours and be ready when you are. Also don't cook it just to time, you want to look for about 200* internal temp of the butt and check for tenderness. Use a toothpick or sterile probe and stick it all over the butt, when it slides in with absolutely no resistance like going into warm butter then it is ready.post #4 of 169/24/13 at 3:27amThread Starterpost #5 of 169/24/13 at 6:41amYou already got some good advice. My two cents....staycloserto 250, Ihave had less issues with stalls which gave me more consistent finish times. It will still take about 1.5 hoursper pound so u will still get that fall apart tender. Good luck!post #6 of 169/24/13 at 1:12pmThread Starterpost #7 of 169/25/13 at 1:02pm
The fork test is a good way to see if it is done as well. Stick a fork in the butt when it is close to desired temp, and turn 90 degrees. Obliviously if it turns without much resistance, it is done. Hope this helps!post #8 of 169/25/13 at 1:14pmpost #9 of 169/25/13 at 1:19pmThread Starterpost #10 of 169/25/13 at 1:20pmThread Starterpost #11 of 169/27/13 at 8:57amThread Starter
Moved the butt smoking up to today. It has been in for just under 4 hours and temp up to 144. Will probably foil at 165 and bring up to 200 and then rest in cooler for about an hour, I hope anyway. What temp should I expect the stall to hit?post #12 of 169/27/13 at 9:02amIt might not stall, my last two havent. They were under 6 lbs a piece. Your plan sounds good, and dint panic if it does stall. Panicing and rushing things will increase your chance of bad results. My 2 centspost #13 of 169/27/13 at 9:06am
Sounds like you should be good....I run around 1.5hrs at 250 on average....I usually give myself an extra 3 hrs so I can rest it in a cambro or cooler....also help to make sure it's done when you need it to be.post #14 of 169/27/13 at 10:06amThread Starter
Thanks Diesel and Dan. First one is tough, I can pretty much tell you the time it goes up a degree, should probably just quit watching the thermometer ;). Pics coming when it is done.post #15 of 169/27/13 at 10:12amQuote:
You are going to hit a stall usually in the 160-170 range. Don't increase the temp of the smoker....the shoulder just has to work itself through it....that time is factored into the 1.5 per hr so don't worry....it will finish on time.
- First Boston Butt
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