Never saw a butt do this!

matt r · Nov 9, 2014

Pork Butt. Brought the IT up to 165, and was going to foil it, and bring the IT to 203.

So...IT hits 165. I foil, pop the Mav back in and what happens? The IT goes to 150. I spend the last hour waiting for it to go back up to 165.

Is this normal? Why would it drop 15 degrees? I added apple juice to the foil, with some wine and garlic and spices, and they were all cold, but that shouldn't have done it.

Any guidance or advice? This happen to anybody else?

dirtsailor2003 · Nov 9, 2014

Yes that can happen. No big deal.

matt r · Nov 9, 2014

dirtsailor2003 said:
Yes that can happen. No big deal.

*whew*

I was a bit worried there...thanks!

patg · Nov 9, 2014

Matt my shoulder did that last night. It actually did that a few times. Drove me nuts but eventually got there. Good luck and can't wait to see pictures.

matt r · Nov 9, 2014

PatG said:
Matt my shoulder did that last night. It actually did that a few times. Drove me nuts but eventually got there. Good luck and can't wait to see pictures.

Yeah, Pat...its driving us nuts for sure! We're hungry!!

IT is now at 197 and Im bringing it to 203. Then I will drop the heat to 100 and let it rest to IT 208...I hope its good...been going since 8am and its now 7:30!

patg · Nov 9, 2014

When it hits 203 I pull them off completely and let it sit for an hour atleast. The wait is well worth it believe me. What type of smoker are you using? What wood and most importantly what beer?

cliffcarter · Nov 9, 2014

Cook at 300°F and stuff like this is not a concern. No stall, no foil needed.

matt r · Nov 10, 2014

PatG said:
When it hits 203 I pull them off completely and let it sit for an hour atleast. The wait is well worth it believe me. What type of smoker are you using? What wood and most importantly what beer?

Im using an MES30, Pat. Yesterday I used a mix of Hickory and Cherry. For beer, I indulged in a couple Blue Point Pumpin Ales, and one or two Smuttynose Pumpkins too! When the autumn chill comes around, I really enjoy the seasonal stuff. Im no beer expert, but...I know enough to know what I like!

Now, I have a few questions. First sorry no pix. phone was not charged...

So I pulled the meat at an IT of 205. It was delicious. Pulled apart nicely and what not. BUT...no bark. I foiled at IT165, and had a good amount of liquid in the foil with the meat.

What if I DONT foil it, and just cook the port straight through to an IT of 205? I cant believe it would dry out, and I think the bark I like so much would form.

Second question: The fat. There seem to be two layers of fat on the Butt. The first is that real thick, tough, skin (maybe that IS skin?) and then underneath is that milky goodness. Can I cut away that tough cap and just leave the soft fat? Am I making any sense?

matt r · Nov 10, 2014

cliffcarter said:
Cook at 300°F and stuff like this is not a concern. No stall, no foil needed.

Your not using an electric, are you? I wish I could cook straight through at 300. I suppose I could use my oven...

thmoker · Nov 10, 2014

Matt R said:
...What if I DONT foil it, and just cook the port straight through to an IT of 205? I cant believe it would dry out, and I think the bark I like so much would form...

do that...then take it off the smoker, wrap it in foil and towels and put it in a closed cooler for an hour or two. That pig will be barking like a yard hound.

matt r · Nov 10, 2014

Thmoker said:
do that...then take it off the smoker, wrap it in foil and towels and put it in a closed cooler for an hour or two. That pig will be barking like a yard hound.

matt r · Nov 10, 2014

Thmoker said:
do that...then take it off the smoker, wrap it in foil and towels and put it in a closed cooler for an hour or two. That pig will be barking like a yard hound.

Im gonna do just that! What temp, though? 260-270?

patg · Nov 10, 2014

Matt, I am no expert as I have only done this twice but I have been overly happy with the results so maybe I can give ya a thought or two. I start mine out in a throw away foil pan with about a half inch or so of apple juice or cider in the pan. I use a masterbuilt 40" gas smoker so my cooking temp varies a bit during but hover about 275 or so. Every 2 hrs I do a chip add and spritz with more juice then cook to an IT of 205 pull remove from pan and foil for about an hour or more let the little piggy rest. Then pull after the rest. Great bark still juicy and better than any bbq joint near me in Chicago.

patg · Nov 10, 2014

20141108_224059.jpg

patg
Nov 10, 2014

Here is mine from Saturday night

tiki guy · Nov 10, 2014

I had the same thing happen a few weeks ago , I moved the prob ( as advised here on the forum ) the temp went back up to where it was stalled.

scared me to I had not seen that before , finished the smoke ......tasted great

thmoker · Nov 10, 2014

Matt R said:
Im gonna do just that! What temp, though? 260-270?

Whatever temp you want to cook at....IT of 200-205

I like to cook my butts at 275. When it hits 203, it'll jiggle like a jello mold. Perfection.

cliffcarter · Nov 10, 2014

Matt R said:
Your not using an electric, are you? I wish I could cook straight through at 300. I suppose I could use my oven...

No I'm not, but I think you will be better served if you turn your thermostat to the highest temp setting. At 300° my butts take less than an hour per pound, at 285° they take about an hour per pound.

I find that, with butts especially, the higher the cooking temp the more predictable the cook becomes.

FWIW I always remove the fat cap( your question in post #8).

chef jimmyj · Nov 10, 2014

Matt R said:
Im using an MES30, Pat. Yesterday I used a mix of Hickory and Cherry. For beer, I indulged in a couple Blue Point Pumpin Ales, and one or two Smuttynose Pumpkins too! When the autumn chill comes around, I really enjoy the seasonal stuff. Im no beer expert, but...I know enough to know what I like!

Now, I have a few questions. First sorry no pix. phone was not charged...

So I pulled the meat at an IT of 205. It was delicious. Pulled apart nicely and what not. BUT...no bark. I foiled at IT165, and had a good amount of liquid in the foil with the meat.

What if I DONT foil it, and just cook the port straight through to an IT of 205? I cant believe it would dry out, and I think the bark I like so much would form.

Second question: The fat. There seem to be two layers of fat on the Butt. The first is that real thick, tough, skin (maybe that IS skin?) and then underneath is that milky goodness. Can I cut away that tough cap and just leave the soft fat? Am I making any sense?

Matt, unless you bought that at a custom Butcher, or it is a 20Lb+ full leg and shoulder, that is most likely not a Butt. They very rarely come to stores from the national packers with skin on. It is most likely a Shoulder Roast which is the lower front leg, 8-11lbs. The Shoulder Roast is a less meaty triangle shaped cut with some of the skin and fat removed from the meaty wide end that was attached to the very meaty, square shaped Butt. The lower narrow end of the Shoulder Roast is covered with the skin and has about a 1/2 inch layer of white fat underneath. See below. The temp drop can be related to the position of the probe. Bone is a poor conductor of heat and the meat close to the bone can have a lower temp than surrounding muscle...JJ

SHOULDER ROAST

PORK BUTT ROAST

matt r · Nov 11, 2014

Chef JimmyJ said:
Matt, unless you bought that at a custom Butcher, or it is a 20Lb+ full leg and shoulder, that is most likely not a Butt. They very rarely come to stores from the national packers with skin on. It is most likely a Shoulder Roast which is the lower front leg, 8-11lbs. The Shoulder Roast is a less meaty triangle shaped cut with some of the skin and fat removed from the meaty wide end that was attached to the very meaty, square shaped Butt. The lower narrow end of the Shoulder Roast is covered with the skin and has about a 1/2 inch layer of white fat underneath. See below. The temp drop can be related to the position of the probe. Bone is a poor conductor of heat and the meat close to the bone can have a lower temp than surrounding muscle...JJ

SHOULDER ROAST

PORK BUTT ROAST

This is great help, guys, and I really appreciate it. Chef the pics you posted here are a big help. But, the roast I had looked like the bottom picture (pork butt roast) but had that thick layer of fat that the shoulder roast has. It had a squarish, flat-looking bone. Am I still talking Butt, or is that something different? It looks just like your pic of the Butt, but that rubbery layer of skin/fat mine had doesnt seem to be on your picture. OH and I got it at a local supermarket, not a big chain, though.

oldschoolbbq · Nov 11, 2014

That's why 'Patience' is your friend... learn to not worry and your job will be easier...

And JJ is correct, remove the Cap on Picnics , however ,I leave it on my Shoulders.

Makes good Bark...

Never saw a butt do this!

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