Boston butt 4# HELP!!!

sandmouse · Jul 27, 2014

My MES30 sat at 225. Meats been in the smoker for 6hrs now. IT is @170. Looking to pull pork. IT should be 195-200. Right?

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red dog · Jul 27, 2014

Yep, 195-205. Butt's have a mind of their own. If you are pushed for time go ahead and tent tightly with tin foil with a little liquid and put it in the oven at 350 and push it past the stall.

sandmouse · Jul 27, 2014

Thank you. I just didnt want to screw this up. It bumped up to 170IT just now. I think I was experincing the stall everyone was talking about. I'll keep the smoke going. Appreciate the response.

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bobank03 · Jul 27, 2014

That's exactly right. Nothing to be concerned about. just gotta let it smoke!

foamheart · Jul 27, 2014

15% preparation, 5% dumb luck, and 80% patience.

sandmouse · Jul 27, 2014

Still sitting a tad over 170. Should I be concerned? 7.5hrs smoke.

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pc farmer · Jul 27, 2014

Nope, its in the stall.

Are you using the mes temp or another temp probe?

sandmouse · Jul 27, 2014

I have another type of probe. Not the digital one everyone is using. Im just freaking. 7.5hrs + on a 4# butt. I sure hope Im not screwing something up here. This stall is killing me. I read 1.5hrs per #. Thats out the window. :confused:

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cliffcarter · Jul 27, 2014

Sandmouse said:
I have another type of probe. Not the digital one everyone is using. Im just freaking. 7.5hrs + on a 4# butt. I sure hope Im not screwing something up here. This stall is killing me. I read 1.5hrs per #. Thats out the window.

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Turn up the heat... as high as your MES will go.

IMHO cooking at 225° is not worth the aggravation it causes.

bobank03 · Jul 27, 2014

I smoked a 5 lb shoulder yesterday and while it was taking on smoke (the first 5 hours) I set the temp at 230-250. Once I hit 5 hours and about 170 I cranked up to 280-300 and it still took me 11 hours. I don't have a MES, but it's the same principal.

red dog · Jul 27, 2014

Did you check the internal temp of your smoker or are you relying on what the MES thermo says? Sounds like you are cooking at a lower temp than you think. Cooking at that low a temp if your smoker thermo is off by 10 degrees you have a problem and it will take forever to get a 200 internal temp. Put it in the oven, save your meat, and move on. It will still be good, and you learned something.

sandmouse · Jul 27, 2014

Crazy. Ill boost her up a lil.

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geerock · Jul 27, 2014

Its not that uncommon for the mes to be off by 30 or even 40 degrees. You are cooking lower than you think you are.

sandmouse · Jul 27, 2014

Wow. Thanks. My next purchase is a thermometer for inside the box. I have removed it since boosting to 250 and no change in IT. Still @ 171. I checked the IT with another gauge and it read basicly the same. So I have foiled it and put her in the oven.

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pc farmer · Jul 27, 2014

It will still be great even finished in the oven.

venture · Jul 27, 2014

Don't get crazy on bumping temps if you don't know the actual pit temp.

Having said that? In my experience a butt doesn't need a low 225 temp either?

You are in the dreaded stall which makes newbies crazy!

Get a good therm or six?

Get a cold one out of the cooler? Or six?

You will be fine!

Good luck and good smoking.

sandmouse · Jul 27, 2014

Ok guys. Thanks for everyones help here. We just finished eating & it was delish. Wrapped in foil and finished her in the oven. Brought the IT to 205 let it sit for a bit and then started shredding it. Again it turned out great and I even saw the wife pulling some more out to nibble on after she ate her sammich. So there we have it. Its 10:45 & my butts going to bed. Have a good week.
Mouse.

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grillmonkey · Jul 28, 2014

All the advice you got was good. The one thing everyone mentioned though, was a good thermometer.

I use a Maverick ET-733. It works great and doesn't cost that much for what you get. It will definitely open your eyes to what's going on in your smoker without having to open it.

sandmouse · Jul 28, 2014

Does this thermometer monitor temps inside the box also?

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red dog · Jul 28, 2014

Yes, the maverick has 2 probes. One for meat temp and one for smoker temp. I have one too and wouldn't be without one.

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