Another Pork Butt today

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tsonka

Meat Mopper
Original poster
SMF Premier Member
Apr 19, 2016
190
103
Wichita, Kansas
Was at Dillon's (Kroger) yesterday and they had Pork Butt's on sale. I bought 2, figured I would take advantage of it and have more than normal in the freezer for the next few weeks.

Well I woke up at 1am, went to prep the meat: Mustard coat, rub coat then into Saran Wrap for 6 hours to get happy!

I then discovered I only had enough Rub for 1 Butt ... Lets hear it double checking your materials before you start!

Well anyway. I had no desire to go to Wal-Mart and make more rub so I am cooking the larger and freezing the other.




 
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So the dial therm on top is closer to the ThermaQ's temp reading, and the one on the grate is higher.
I can see the difference, 240' vs 265', between the two dial therms, the grate with where it's at should read hotter.
So, where is your ThermaQ's air temp probe located?
 
Chilie I thought about the probe location and adjusted it in the beginning 

Look at the 1st set of pictures. The probe is attached to the grate with a holder, very near center, on the left side of the meat (opposite the heat source). My temp readings were 240-250 on the ThermaQ and the Bi-Metals were touching 300.

I moved the probe to the right of the Butt as seen in the last set of pics I posted. The meat is just to the right of center and the probe is to the right of the meat, between the meat and the heat source.

The probe is in line with the hotter Bi-Metal pic
 
Keeping temp between 235-255 to a IT of 205

No time limit, however long it takes
 
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Im in the stall at 165 ... I hope it stalls for awhile ... Has been my experience that the longer the stall the better the outcome
 
And you have been at 180 for 6 hours? What temp are you cooking at and what are you cooking with
 
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