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Getting ready to wrap the butt

post #1 of 12
Thread Starter 

Pork butt is at 192 and getting ready to wrap it and put it in a cooler. Set GMG to 225 degree at 11pm and put the 8 lb butt in. Woke up at 8am and inserted the temp probe and it was 160.

15 hours total and it was at 192 degrees. I know each one is different and the time seems reasonable.

 

Maverick and the GMG had wildly varying temperature differences. Sometime the Maverick was dead on, some time it was 20 degrees higher and some times it was 10 degrees lower. Trying to lock in the temperature so they are close was frustrating. I think I will set the GMG to 10 degrees higher than my target temp and call it good.

 

Will post pics soon. But so far it has been enjoyable experience. Wife is making a ketchup based BBQ sauce and I am going with a Carolina mustard sauce.

 

Goldmine

post #2 of 12
Thread Starter 

must have had the Maverick probe touching a bone. It is only 180 degrees it other spots. So I will crank the temp up and leave it on.

post #3 of 12
Thread Starter 

Cranked up the heat to 275 and let it go to IT 195. Wrapping and putting it in the cooler. Because I did not foil at 165, I was expecting a darker bark. We will see the flavor in a few hours.

 

 

 

post #4 of 12
Looking great so far, goldmine! Making my mouth water!
post #5 of 12
Thread Starter 
Quote:
Originally Posted by Jarhead1979 View Post

Looking great so far, goldmine! Making my mouth water!


Thanks..my first butt. I actually just took it out of the cooler and put it in a 275 degree oven. I want to get it to IT 205 and then back in the cooler.

post #6 of 12
Quote:
Originally Posted by Goldmine1965 View Post
 


Thanks..my first butt. I actually just took it out of the cooler and put it in a 275 degree oven. I want to get it to IT 205 and then back in the cooler.

 

Why?  IMO, cook the butt until it's done to the tenderness you want, not to a specific temperature.

post #7 of 12
Thread Starter 
Quote:
Originally Posted by bregent View Post
 

 

Why?  IMO, cook the butt until it's done to the tenderness you want, not to a specific temperature.


of all the different articles and posts I've read, wrapping it in foil, towels and putting it in a cooler seems to be the most common method.

post #8 of 12
Thread Starter 

Finished product. A little disappointed that it did not have much smoke flavor. But it tasted good and was juicy and tender so it was a good start.

 

post #9 of 12
Quote:
Originally Posted by Goldmine1965 View Post
 


of all the different articles and posts I've read, wrapping it in foil, towels and putting it in a cooler seems to be the most common method.

 

 

FTC is common, but that's not what I was asking. You mentioned wanting to cook it to 205. If the butt is fork tender at 195 for example, then there is no need to bring it to 205. Cook till done, not to a specific temp. As for FTC, it's a great way to hold food and keep it hot until you are ready to eat - it's not required to get good results. 

 

I see you posted your results and it looks fantastic - congrats. Pellet cooking does not impart as strong a smoke flavor as other smokers but there are things you can do to help. What type of pellets did you use?

post #10 of 12
Thread Starter 

pellets were Lumberjack Competition Blend.

post #11 of 12

It sure looks good from here!

 

Al

post #12 of 12

I wouldn't go chasing after temperatures, I know with my Yoder I set it and forget it. I trust that the temperature I set my controller is going to work. I only use a pit probe to make sure I check the hopper on long cooks. Second cook out and I ran out of pellets. Hasn't happened in over two years but just in case.... If you are looking for more smoke try an AMNTS, I usually use it with brisket to add more smoke, otherwise my Yoder is fine with the smoke it puts out.

 

BTW, it looks damn good!

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