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Pork Butt question

post #1 of 11
Thread Starter 
I recently got a rectec a few months ago and decided to do an overnight smoke last night. Put the pork butt in at 12:00am and I had the smoker set to 230 but the grill was having a hard time keeping temp. I think the smoker was at about 205-210 through the night. I woke up around 5:00am and bumped up the temp to get the smoker up to about 230. Fast forward to 15 hours now and i am sitting at 185. Stalled twice. I did not inject and didn't insert probe until about the 6th hour which I was at 159 Internal. Do I need to worry about food safety at this point? I'm kinda wondering if the butt was frozen in the middle. Can't understand why it's taking so long and more worried about food safety. Any advice would be appreciated.
post #2 of 11
Quote:
Originally Posted by tr1ple8 View Post

I recently got a rectec a few months ago and decided to do an overnight smoke last night. Put the pork butt in at 12:00am and I had the smoker set to 230 but the grill was having a hard time keeping temp. I think the smoker was at about 205-210 through the night. I woke up around 5:00am and bumped up the temp to get the smoker up to about 230. Fast forward to 15 hours now and i am sitting at 185. Stalled twice. I did not inject and didn't insert probe until about the 6th hour which I was at 159 Internal. Do I need to worry about food safety at this point? I'm kinda wondering if the butt was frozen in the middle. Can't understand why it's taking so long and more worried about food safety. Any advice would be appreciated.


Sounds Good to me----Wait it out---Almost there!!

 

Don't forget the pics for us Beggars!!

 

Bear

post #3 of 11
Safety should not be a problem. Did you wrap at the stall? Wrapping helps to push through the stall and will also help with tenderness and moisture. I like to put about 1/2 cup of apple juice in the foil when I wrap.

Good luck and enjoy that butt. Joe
post #4 of 11
Thread Starter 
Thanks Bear and Joe. I didn't wrap at the stall, probably should have. With my MES in the past, I always wrapped to get through the stall. Pulled at 205, took about 18 hours total.


post #5 of 11

Looks Mighty Fine from my house!!:drool

 

 

Nice Bark!!------------:points:

 

 

Bear

post #6 of 11
All's well that ends well......a really nice butt.

points.gif
post #7 of 11
Thread Starter 
Thank you! It turned out pretty good, think I'll pull based on tenderness next time instead of temp. Now I need to figure out how to not have a bunch of ash on my grates and food that I am smoking. I hadn't noticed it much on the other items I cooked in the past, but this overnight cook really resulted in a good amount of ash all over.
post #8 of 11
Quote:
Originally Posted by tr1ple8 View Post

Thank you! It turned out pretty good, think I'll pull based on tenderness next time instead of temp. Now I need to figure out how to not have a bunch of ash on my grates and food that I am smoking. I hadn't noticed it much on the other items I cooked in the past, but this overnight cook really resulted in a good amount of ash all over.


Can't help you with that one-----If I get a good amount of ash in my Watt-burner, I'm in trouble!!!I :eek::eek:

 

 

Bear

post #9 of 11

Very nice PB! 

b

post #10 of 11
What do you use for fuel? Was the wind blowing? Some things to think about if some ash is blowing around.
post #11 of 11
Thread Starter 
I have a Rectec, was using cookinpellets at the time. Wind wasn't too bad, mild breeze but I have the rec under the patio. From what I've seen, there are a couple people that have said they have the same issue. Just wondering if I am doing something wrong as I didn't see complaints about ash when I was researching this and other pellet grills. Other than that, the grill has worked very well.
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