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Stubborn (Marathon) Butts! - Page 2

post #21 of 32

That looks good, I myself foil ribs but never pp.  I love the bark to much.  I have never had a trouble getting to 205, other then the stall, but after it raises fine

post #22 of 32

Dean,

Let's take the small Brisket I did yesterday (4.5 pounds).

Heat set at 230˚ the whole time. Here are some stats:

Probed it at 12 Noon (4 hours)145˚  

Temp at 1:00 PM (1 hour)152˚  (7˚ per hour)

Temp at 2:30 PM(1 1/2 hours)165˚  (8˚ per hour)

 

Foiled & put back in from 2:30 to 2:40---Dropped back to 160˚.

Didn't get back to 165˚ until 3:15 PM.

 

Temp at 4:30 PM(1 1/4 hours)195˚  (24˚ per hour)

 

 

I don't know if this means a lot, but that's what I got. When I foiled it, at 2:30 it dropped back to 160˚, and didn't get back to 165˚ until 3:15, due to losing 5 degrees in the meat, and the recovery from losing a lot of heat in the smoker, taking it out, foiling it, putting it back in, re-probing it, etc.

Once it was foiled it went real fast.

 

Hope this makes sense.

I had it all laid out nice & neat. Something has been happening to my posts lately. They keep getting changed with a bunch of horizontal lines added in between my sentences. I tried to fix it so you could understand it.

 

Bear

post #23 of 32
Thread Starter 

Bear - Thanks for posting the information.  I normally foil the butts too and haven't had any trouble when foiling.  I think my times from 165* to 200* after foiling may average around 4 hours or so.  

post #24 of 32
Quote:
Originally Posted by DeanNC View Post

Bear - Thanks for posting the information.  I normally foil the butts too and haven't had any trouble when foiling.  I think my times from 165* to 200* after foiling may average around 4 hours or so.  


 

That stuff I sent got so screwed up, it's hard to understand.

My actual point was, it took 2 1/2 hours to go from 145˚ to 165˚ without foil (20 degrees).

Then it took 1 1/4 hours to go from 165˚ to 190˚ with foil (25 degrees).

 

Bear

post #25 of 32

Dean, I just feel like I gotta shake your hand after reading this... wheww wee!  20 hours for butts.. you have the patience of a saint!

 

To pull like the pictures, you had to be over 180 - simple as that.  I cooked six buts and a brisket this weekend - I did foil and here was my process.

 

250* from 5:30 am to Noon, foiled, back in until 4:30.  I should have taken them out an hour sooner.  Had a very nice bark and were great.  I've cooked enough of these at those temps and times that I just do it and it works.  My 6.5-3.5 method... only this time was wiring a charging unit in my boat and the time got away from me.

 

Not knocking your process at all - Your sammies look awesome, I just don't have the patience, nor could I hold or afford the amount of beer it would take me to get through that!

 

 

 smoke on, brother.

post #26 of 32

Dean I feel your pain - had one go 20 myself but I DID hit the 205 mark --

Looks like they turned out great and I bet the one had a real earthy taste  

sorry man I just cant help it - the inner smart A$$ just reared its ugly head

post #27 of 32

I've had a butt go 21 hours in my MES to get to 200.  Another butt cooked at the same time in the same smoker took 17 hours.  And yes, I confirmed the cooking temp of 230 with my remote therm.   Some butts are just a little more stubborn than others.  Both pulled great and were very juicy and tasty.  Makes me wonder how some people say they do butts by time or just to 165 IT. 

post #28 of 32


 

Quote:
Originally Posted by DeanNC View Post




Bear - Thanks, it did turn out eatable and tasty.  This was my third attempt at not foiling until 200*, so I'm feeling like I've given it a fair shot. lol  There's a lot to be said for foiling at 165*!

 

This should probably start a new thread, but to those who don't foil, I've tried as I said, three times now.  Each time I failed to reach 200* internal, smoking low and slow in the 225* to 235* range.  What am I doing wrong? I've tried low temps through the stall periods, how do you get through that?  Increased chamber temps? 


Try your temps at 250 - 260 degree range

225 - 235 is ideal for ribs.

post #29 of 32
A little help please. 12 hours in on a 10lb Pork Butt at 240 internal temp 148. This is my first butt wat to do?

IMG_0562.JPG 1455k .JPG file
post #30 of 32
Quote:
Originally Posted by NESmoker View Post

A little help please. 12 hours in on a 10lb Pork Butt at 240 internal temp 148. This is my first butt wat to do?

IMG_0562.JPG 1455k .JPG file

Crank the temp of the smoker up. At that pit temp you are looking at a 20+ hour cook to get to an IT of 205.

You may want to foil the butt while you're at it.

At pit temps of 250 you need to figure at least 2 hours per pound.
post #31 of 32
Thanks for the reply. I did turn up the temp finally got it to 165. I put it in a pan and covered with foil 2 hours later it got to 203 internal. I had the heat cranked up to 350.
I wrapped it in foil and a towel its in the cooler until morning! Good night grilling_smilie.gif

This is the result! I thin
ATTACHMENT=3034]IMG_0563.JPG (2,067k. JPG file)[/ATTACHMENT]drool.gif
post #32 of 32
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