Boston butt 4# HELP!!!

Discussion in 'Pork' started by sandmouse, Jul 27, 2014.

  1. My MES30 sat at 225. Meats been in the smoker for 6hrs now. IT is @170. Looking to pull pork. IT should be 195-200. Right?

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  2. red dog

    red dog Smoking Fanatic

    Yep, 195-205. Butt's have a mind of their own. If you are pushed for time go ahead and tent tightly with tin foil with a little liquid and put it in the oven at 350 and push it past the stall.
     
  3. Thank you. I just didnt want to screw this up. It bumped up to 170IT just now. I think I was experincing the stall everyone was talking about. I'll keep the smoke going. Appreciate the response.

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  4. bobank03

    bobank03 Smoking Fanatic

    That's exactly right. Nothing to be concerned about. just gotta let it smoke! 
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    15% preparation, 5% dumb luck, and 80% patience.
     
    caspian and arlis like this.
  6. Still sitting a tad over 170. Should I be concerned? 7.5hrs smoke.

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  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nope, its in the stall.

    Are you using the mes temp or another temp probe?
     
  8. I have another type of probe. Not the digital one everyone is using. Im just freaking. 7.5hrs + on a 4# butt. I sure hope Im not screwing something up here. This stall is killing me. I read 1.5hrs per #. Thats out the window. :confused:

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  9. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Turn up the heat... as high as your MES will go.

    IMHO cooking at 225° is not worth the aggravation it causes.
     
  10. bobank03

    bobank03 Smoking Fanatic

    I smoked a 5 lb shoulder yesterday and while it was taking on smoke (the first 5 hours) I set the temp at 230-250. Once I hit 5 hours and about 170 I cranked up to 280-300 and it still took me 11 hours. I don't have a MES, but it's the same principal. 
     
    Last edited: Jul 27, 2014
  11. red dog

    red dog Smoking Fanatic

    Did you check the internal temp of your smoker or are you relying on what the MES thermo says? Sounds like you are cooking at a lower temp than you think. Cooking at that low a temp if your smoker thermo is off by 10 degrees you have a problem and it will take forever to get a 200 internal temp. Put it in the oven, save your meat, and move on. It will still be good, and you learned something.[​IMG]
     
  12. Crazy. Ill boost her up a lil.

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  13. geerock

    geerock Master of the Pit SMF Premier Member

    Its not that uncommon for the mes to be off by 30 or even 40 degrees. You are cooking lower than you think you are.
     
  14. Wow. Thanks. My next purchase is a thermometer for inside the box. I have removed it since boosting to 250 and no change in IT. Still @ 171. I checked the IT with another gauge and it read basicly the same. So I have foiled it and put her in the oven.

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  15. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It will still be great even finished in the oven.
     
  16. venture

    venture Smoking Guru OTBS Member

    Don't get crazy on bumping temps if you don't know the actual pit temp.

    Having said that?  In my experience a butt doesn't need a low 225 temp either?

    You are in the dreaded stall which makes newbies crazy!

    Get a good therm or six?

    Get a cold one out of the cooler?  Or six?  [​IMG]

    You will be fine!

    Good luck and good smoking.
     
    Last edited: Jul 27, 2014
  17. Ok guys. Thanks for everyones help here. We just finished eating & it was delish. Wrapped in foil and finished her in the oven. Brought the IT to 205 let it sit for a bit and then started shredding it. Again it turned out great and I even saw the wife pulling some more out to nibble on after she ate her sammich. So there we have it. Its 10:45 & my butts going to bed. Have a good week.
    Mouse.

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  18. grillmonkey

    grillmonkey Smoking Fanatic

    All the advice you got was good. The one thing everyone mentioned though, was a good thermometer.

    I use a Maverick ET-733. It works great and doesn't cost that much for what you get. It will definitely open your eyes to what's going on in your smoker without having to open it.
     
  19. Does this thermometer monitor temps inside the box also?

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  20. red dog

    red dog Smoking Fanatic

    Yes, the maverick has 2 probes. One for meat temp and one for smoker temp. I have one too and wouldn't be without one.
     

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