Great looking butt Rich.Nice job....wish mine turned out like that..
I did my first butt today on my uds I built. Used lump with apple. Temp was around 240 most of the time and I calibrated the probe thermometer I bought. It showed water boiling at 210. So I knew I was running 2 degrees from actual temperature. using the probe, I pulled pork at 165, wrapped it twice in foil and put it back on smoker until it was at 200 degrees. From there I wrapped it in an old bath towel, put it in the cooler and let it sit for 2 hrs.
My butt was not tender at all. I threw away a lot of pork based on how tough it was to shred. Flavor is good for what that's worth.
The one thing that I noticed, I never got that temp where the butt just sat there for a while and finally the temp took off again.
I guess my question is anyone have any ideas or suggestions on what I did wrong? Also is there a way to calibrate the drum thermometer?
My butt was 6.5 lbs and was done in 5 1/2 hrs. I should have known that it wasn't done in that short period of time but I went by temperature of probe.
If I have rambled and not answered or provided needed info, please post and I will clarify.
Thanks,
Bill a/k/a bteem
Bill, like fpnmf and Smoking Gun said, if your butt was done in 5.5 hours, your probe is suspect or you didn't have it deep enough in the roast. You should have expected it to go at least 9 hours (1.5hr per pound). Perhaps you had it too close to the bone which can give a faulty reading as well. The connective tissue hadn't broken up yet at 5.5 hours so that would explain some toughness. You need that time to break down the tough stuff. Give it another try! Let us know how it goes!Nice job....wish mine turned out like that..
I did my first butt today on my uds I built. Used lump with apple. Temp was around 240 most of the time and I calibrated the probe thermometer I bought. It showed water boiling at 210. So I knew I was running 2 degrees from actual temperature. using the probe, I pulled pork at 165, wrapped it twice in foil and put it back on smoker until it was at 200 degrees. From there I wrapped it in an old bath towel, put it in the cooler and let it sit for 2 hrs.
My butt was not tender at all. I threw away a lot of pork based on how tough it was to shred. Flavor is good for what that's worth.
The one thing that I noticed, I never got that temp where the butt just sat there for a while and finally the temp took off again.
I guess my question is anyone have any ideas or suggestions on what I did wrong? Also is there a way to calibrate the drum thermometer?
My butt was 6.5 lbs and was done in 5 1/2 hrs. I should have known that it wasn't done in that short period of time but I went by temperature of probe.
If I have rambled and not answered or provided needed info, please post and I will clarify.
Thanks,
Bill a/k/a bteem