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Analyzing this weekends Pork Butt attempt

post #1 of 12
Thread Starter 

I am practically a complete newbie with smoking meats and I thought  I`d share some results from my pork butt smoke.

 

The butt came out extremely dry in my opinion and I`d love for some feedback from others as to how to improve on my next attempt.

 

1.Cooker..Brinkmann Gourmet Electric

2. Pork Butt..weight 7.3 lbs.

3.Prep..Infused with apple juice and then a rub my wife made that came from an online source.

4.Preheated cooker at 8:30pm with a water pan filled with warm water only about an inch below full.

5. Placed butt on cooker @ 9:00 pm with Taylor thermometer.

6. Check temperature one hour into the smoke and it was 138 f.

7.Checked again at the 3 hour mark and it was 141 and added water before retiring to bed.

8. Awoke @ 7:00 am and temp was 201 and added more water.

9. Let the butt cook two more hours for a total of 12 cooking hours and removed at 9:00 am. Temp was showing 206

 

Hindsight, when I awoke @ 7 and the temp was over 200 I wish I had taken it off then instead of cooking additional 2 more hours.

 

Any and all suggestions are most welcome:-)

post #2 of 12
IMHO, ya overcooked it ! Like ya said to pull around 200* IT or when the bone moves easily ! Each piece of meat is a little different, I start checkin mine personally at 198* IT ! I also rub mine down with plain yellow mustard, EVOO or peanut oil before applying the rub ! IMO, creates kind of a barrier so to speak to help retain moisture! What temp did ya smoke it at ? Did ya rest it after ya pulled it from smoker ?
post #3 of 12

Good questions smoker temp? Did you foil and rest it?

post #4 of 12
Thread Starter 

I went to bed 3 hours into the smoke and the temp was just over 140 then. As stated, I awoke @ 7 and temp was 206.

 

Yes, I let the meat sit several hours before pulling it apart.

post #5 of 12
Quote:
Originally Posted by mrmerck View Post

I went to bed 3 hours into the smoke and the temp was just over 140 then. As stated, I awoke @ 7 and temp was 206.

Yes, I let the meat sit several hours before pulling it apart.

206* IT is on the high side.... When letting it sit or rest did ya foil ? When I rest mine I foil, wrap in a couple towels & put in a cooler for a few hours... I just use my camping cooler... Also what temp was your smoker ?? If I'am thinkin right the Taylor therm is a single probe therm for the meat...How are ya trackin smoker temp. .?
post #6 of 12
Thread Starter 

Butt was foiled once it came off smoker.

 

Unfortunately the Brinkmann Gourmet Electric lacks a  temperature gauge so I have no idea what temp the smoker was, only the meat temp from the probe.

post #7 of 12

You can also foil the butt when the internal temp hits 160 seal the foil good and that will keep it moist.

post #8 of 12
next time you use the smoker... use the thermometer to check your smoker temp... also.. I brine my butts for 24 hrs.. helps keep them moist when finished ...
post #9 of 12
Ya may also look into getting a dual probe therm like a Maverick ET-732... Let's ya track meat IT with one probe & smoker temp with the other !
post #10 of 12
Quote:
Originally Posted by mrmerck View Post
 

I am practically a complete newbie with smoking meats and I thought  I`d share some results from my pork butt smoke.

 

The butt came out extremely dry in my opinion and I`d love for some feedback from others as to how to improve on my next attempt.

 

1.Cooker..Brinkmann Gourmet Electric

2. Pork Butt..weight 7.3 lbs.

3.Prep..Infused with apple juice and then a rub my wife made that came from an online source.

4.Preheated cooker at 8:30pm with a water pan filled with warm water only about an inch below full.

5. Placed butt on cooker @ 9:00 pm with Taylor thermometer.

6. Check temperature one hour into the smoke and it was 138 f.

7.Checked again at the 3 hour mark and it was 141 and added water before retiring to bed.

8. Awoke @ 7:00 am and temp was 201 and added more water.

9. Let the butt cook two more hours for a total of 12 cooking hours and removed at 9:00 am. Temp was showing 206

 

Hindsight, when I awoke @ 7 and the temp was over 200 I wish I had taken it off then instead of cooking additional 2 more hours.

 

Any and all suggestions are most welcome:-)

 

 

 A 7lb butt hitting 138 in 1 hour seems awfully quick.   Was the butt at room temperature to start with ? 

post #11 of 12

First off, an IT of 200° is a good temp. You went 2 hours too long. So a 7lb Butt ready in 10 hours, that is about 1 hour 24 minutes per pound. The smoker temp was between 250 and 275°F. Not a bad temp but as the internal temp went from 200 to 206°F, it was sufficient time to dry it. The butt may have been on the lean side as well...JJ

post #12 of 12
Quote:
Originally Posted by Chef JimmyJ View Post
 

First off, an IT of 200° is a good temp. You went 2 hours too long. So a 7lb Butt ready in 10 hours, that is about 1 hour 24 minutes per pound. The smoker temp was between 250 and 275°F. Not a bad temp but as the internal temp went from 200 to 206°F, it was sufficient time to dry it. The butt may have been on the lean side as well...JJ

 

This right here.  That additional 2 hours more or less cooked the juice right out of it.

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