Starting temperature for pork butt

mcmuffin

Newbie

Original poster

Jul 6, 2008

23

10

• May 7, 2010

• #1

Usually I'll rub my pork the night before and then store it in the fridge overnight. I got to thinking that I'm starting the meat pretty cold and probably wasting a few hours of cooking time (i.e. more sleep for me).

Does anyone start from room temperature and how long before cooking do you take it out of the chillbox?

 

rbranstner

Smoking Guru

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Oct 18, 2007

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West Fargo, ND / Northern MN

• May 7, 2010

• #2

I usually take my butt out of the fridge and bring it up to temp four around an hour pretty much just how ever long it takes to get my smoker up to temp then I throw it on the smoker.

 

mcmuffin

Newbie

Original poster

Thread starter

Jul 6, 2008

23

10

• May 7, 2010

• #3

Yeah, that's pretty much what I've been doing. Wondering if there would be benefit to taking it out earlier?

 

rbranstner

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Oct 18, 2007

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West Fargo, ND / Northern MN

• May 7, 2010

• #4

You might save a little time by taking it out earlier but you don't want to let it set out too long or you will get into the 40-140 in four hour rule.

 

mcmuffin

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Thread starter

Jul 6, 2008

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10

• May 7, 2010

• #5

What's that?!?

 

coffee_junkie

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Feb 17, 2009

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Helena, MT

• May 7, 2010

• #6

You don't want your meat to stay within 40* to 140* for more than 4 hours or you risk bacteria growth, and that would suck

 

phillet

Fire Starter

Apr 14, 2010

69

10

PA

• May 7, 2010

• #7

im same as others above i take it out then start getting smoker ready and up to temp so for about an hour it sits

 

pineywoods

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• May 7, 2010

• #8

I leave mine sit in the fridge while I get the smoker going and bring it out and add another coat of rub and straight into a 225-250 degree smoker.

 

herkysprings

Smoking Fanatic

Jun 2, 2009

578

11

Eugene, OR

• May 7, 2010

• #9

I've read people throwing cold meat in the BBQ in attempts to acquire a larger smoke ring too.

I'm not sure if it works tho.

 

pineywoods

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• May 7, 2010

• #10

I believe it does the "smoke ring" stops forming at 140 degrees the meat will continue to take in smoke but the smoke ring formation will stop at that point. So it makes sense that the longer its in the smoker before hitting 140 the more of a smoke ring it will develop