Boston Butt internal temp question...

[lsilber]

The 2 Boston butts have been on the smoker at right around 220-225 for 2 hours and the internal temp is 120, is that normal? Internal temp seems low for 2 hours, but I am still relatively new to this.

Thanks!

 

[millerbuilds]

The 2 Boston butts have been on the smoker at right around 220-225 for 2 hours and the internal temp is 120, is that normal? Internal temp seems low for 2 hours, but I am still relatively new to this.

Thanks!

That might be a bit low, I would not be too worried. How are your checking your Smoking Chamber Temp?  

You can push your temps up above 225.  I tend to smoke my buts between 230-240.

Smoke ON!
 

-Jason

 

[timberjet]

Well, I'm not there with you to know how big those butts are but if they are large yes this is normal especially if you went straight from fridge to fire. Also It would be good to know what type of smoker you have and if you have good reliable thermometers for the meat and smoking chamber. I use mavericks in mine and they are spot on all the time. If you are using an electric or gas smoker that has built in probes you might want to check and see how close they are to real time temperature. Boiling water and or ice water test would be helpful. Your smoker could be running cooler than you think or the meat or both.

 

[lsilber]

Thank you for the heads up fellas. I probably should have given some more information when I posted the thread.

2 7lb. Butts
Oklahoma Joe offset barrel smoker
Ivation and big green egg digital thermometers

It's been 2 hours and 20 minutes and I am at 131. Anxiously awaiting the stall!

Thanks fellas!

 

[millerbuilds]

Based upon the size of the butts (assuming your thermometers are correct) that sounds about right.

Keep going, it is not supposed to be a fast cook, it is called low and slow for a reason :)

Smoke ON!

-Jason