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tender boston butt

post #1 of 7
Thread Starter 

I've done another butt and still can't seem to get it tender "pull apart" No matter how big I build my fire my temp gauge only gets to around *220. I smoked it around 8 hrs.

post #2 of 7

Check your temp gauge with a digital probe, what was the meat temp when finished

post #3 of 7

You need to get the IT to about 205*,time and temp are a bit less important.

post #4 of 7

The fastest smoke I've done has been a 3.5# butt, it took 15 hours @225*.  Check your probe as tropics suggested.

post #5 of 7
Quote:
Originally Posted by rr41mag View Post
 

I've done another butt and still can't seem to get it tender "pull apart" No matter how big I build my fire my temp gauge only gets to around *220. I smoked it around 8 hrs.

It is under cooked. You will probably have to smoke for 2 hours per pound to get it tender at 220° You need to get the IT to 185° - 195° to be tender for sliced and 200°- 205° for pulled. What kind of smoker do you have?

I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome? 

Happy smoken.

David

post #6 of 7

Yeah what mule said

 

Gary

post #7 of 7
Quote:
Originally Posted by rr41mag View Post
 

I've done another butt and still can't seem to get it tender "pull apart" No matter how big I build my fire my temp gauge only gets to around *220. I smoked it around 8 hrs.

 

What pit are you cooking on that you can't get above 220°?

Are you using charcoal? Lump or briquettes? How are you starting the fire?

Please tell us the weight of the butt- ie. an 8 pound butt cooked at 220° will take a very long time to get to an internal temp suitable for pulling.

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