First Pork Butt Since Buying Maverick ET-732

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philh

Meat Mopper
Original poster
I have always wanted a Maverick ET-732. Since Todd had the 20% off sale with free shipping I finally purchased one. I ordered last Friday about 10:00 AM and received my unit on Monday. He shipped the same day as I ordered it. That's good service.

I had my butcher cut me a small butt so I could test this new thermometer. About 4 lbs. I'm about 3 hours into the smoke and the maverick is working great.

I did do a boiling test last night. We are at sea level and both probes read at 212 degrees. 

Sorry I didn't take any pictures preparing the butt. I used Jeffs Rub and let it sit while the rub melted into the meat. I will take pictures when I pull the butt. This is also the first one that I have done on my stick burner. I have always done them on my Masterbuilt Propane XL. I am using Oak wood,, I bet it will be good.. lol

Phil
 
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Wanna see those pics.  Man that Butt should be close to being DONE by NOW. 
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Looking forward to the pics. 

Had to look up Edinburg, TX.  Man, you can't get too much further south than that.  I spent three years in Kingsville.  Good memories of South Texas.
 
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Looking forward to the pics. 

Had to look up Edinburg, TX.  Man, you can't get too much further south than that.  I spent three years in Kingsville.  Good memories of South Texas.
We are way deep south texas.. lol

I have never had a small butt take as long as this one did. I put it on at 2:00 PM yesterday. Between 230 and 260 pit temp. At 1:00 AM this morning it was still stalled at 180 degrees. I removed it & placed it in our oven at 230 degrees oven temp so I could get some shuteye. It finally hit 203 degrees IT at 6:30 AM this morning. The maverick said my oven was cycling between 232 and 248 degrees.

This butt stalled for almost 10 hours. I had CSR's do that once. The wife was mad at me on that one. lol

I'll take pics after I warm the butt back up & once it is pulled.

Phil
 
Wow---I never heard of a 10 hour stall !

I take it you didn't foil it at any time? I usually foil mine at about 165* IT, but if you didn't do that, I would at least have foiled it when you put it in the oven.

Bear
 
No foil.

I did hit 140 within 3 or 4 hours so I wasn't real worried about it. If it dried out some I'll make pulled pork sammies with a good dose of BBQ sauce. That'll fix them up.

I've had this happen once before with country style ribs. They usually get done in about 4 to 5 hours. I had a rack full take 14 to 15 hours. Guess the pig didn't want to get out of the warm pit.. 
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Phil 
 
 
No foil.

I did hit 140 within 3 or 4 hours so I wasn't real worried about it. If it dried out some I'll make pulled pork sammies with a good dose of BBQ sauce. That'll fix them up.

I've had this happen once before with country style ribs. They usually get done in about 4 to 5 hours. I had a rack full take 14 to 15 hours. Guess the pig didn't want to get out of the warm pit.. 
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Phil 
LOL---With the prices going up & up, those Pigs are probably going to get even more independent & ornery.

I'll bet it was mighty tasty!!

Bear
 
 
LOL---With the prices going up & up, those Pigs are probably going to get even more independent & ornery.

I'll bet it was mighty tasty!!

Bear
They were some of the best CSR's I have ever cooked. Just took so dang long.. lol

Gonna have the pork butt tonight for dinner. We will see how it tastes then.. One hell of a rest.. 
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I promised a few pics so here they are. The wife said this was one of my best butts yet.


Here we are before pulling.


Pulled off a chunk so you can see the smoke ring and how moist it is.


Here is some pulled. I will be doing it like this again. Hopefully we will not have a 10 hour stall next time.. lol

Thanks for looking.

Phil
 
Thanks for the kind words Bear and knife.

It was one of my best. I guess nothing beats plain old wood smoking.. 
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Though it is tough trying to keep low temps when the outside temp is over 100... lol

Phil

P.S. I ate 3 sammies last night.. Boy was I full.....
 
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