Butts Cooking Too Slow

Discussion in 'Pork' started by psycho dad, Feb 4, 2012.

  1. psycho dad

    psycho dad Smoke Blower

    Hey Guys,

      I have 2 butts just over 4# each on the MES, after 8 hours they are only up to 180 degrees. Had the same problem last weekend, 9 hours for a 4# butt. I'm using the digital probe in one and an regular meat thermometer in the other, they read about the same.  I smoked at 225 last weekend, started at 230 today, then bumped it up to 235. Shouldn't they be about done now?

    Thanks,

    - Jay
     
  2. ak1

    ak1 Master of the Pit OTBS Member

    Not necessarily! Meat is done when meat is done. 

    I know that doesn't say much but it's just the way it is. There are so many variables... outside temp, fat content, wind....
     
  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    how are you checking the temp in the smoker ?
     
  4. psycho dad

    psycho dad Smoke Blower

    thanks AK,

    Its gone up 4 degrees in the last 20 min, maybe it will keep going upward.  I started an hour early today, looks like my guests may have to wait a while.
     
  5. psycho dad

    psycho dad Smoke Blower

    Yes Ed, it has a digital display. I gues that could be off.
     
  6. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    all the butts i have done been 9lbs or more so i'm not sure how long a 4lbs would take.

    doesn't sound to be to far off . just have to wait it out.

    I had some take 14 hours to get done.

    like AK1 said. "Meat is done when meat is done. "
     
  7. sprky

    sprky Master of the Pit OTBS Member

    My butts average between 1.5 and 2 hrs per pound. I have had them go over 2 hrs per pound as well. when i do butts i figure 2 hrs per and add 2 hrs, however it is done when the IT reads 200-205
     
  8. psycho dad

    psycho dad Smoke Blower

    Thanks. I just checked the digital therometer against one from my turkey fryer, its spot on.

    This was a 9 pounder but I cut in half to speed things up.

    Up to 187 now, should be ready to eat in 2 hours or so.
     
  9. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    don't forget the Q-views

    [​IMG]
     
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Psycho , ALWAYS leave yourself time... the meat will hold several hrs in a cooler - wrapped and bundled. The worst thing I can see in having your meal delayed is "reputation". ( he don't know how to do this...LOL:) .

    Patience is your friend.......

    Have fun and..,.     
     
  11. do you have water in your pan?
     
  12. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Butts can take that long, I either do them the day before and then steam to warm then or start way early.  Good luck and take pics
     
  13. psycho dad

    psycho dad Smoke Blower

    Everything came out great, only ate about 20 min late.[​IMG]

    the butts
     
  14. psycho dad

    psycho dad Smoke Blower

    The pulled meat (my kid's fingers)

    [​IMG]
     
  15. psycho dad

    psycho dad Smoke Blower

    some chicken legs. They came out great![​IMG]
     
  16. looks awesome!
     
  17. I'm worried mine is cooking too slow as well. It's about 34 degrees (wind chill). My smoker is sitting right between 230 and 250. I am wondering what a safe temp is for my pork butt. I started it around noon today, and it's 6:30 here. I'm worried, because my meat temp is only 110 degrees. I have verified my grill thermometer with an independent thermometer....
     
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  19. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    sure they are!     like your fingernail polish

     
     
  20. psycho dad

    psycho dad Smoke Blower

    Me or the chicken?

    After 6 1/2 hours you r meat should be much hotter than that. Did you check the meat thermometer?
     

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