My smoke day today

[DustyJoe84]

Still learning the ins and outs of successful smoking. Bought a 2 3/4 pound boneless pork butt from Aldi the other day. Only cost $5 and some change so thought I'd give it a shot for my first attempt at a butt before going big. I had a heck of a time getting my temp dialed in. But was finally able to get it to settle around 250-275. The cook started out fairly normal. I hit it with a little apple juice every 45 minutes- 1 hr. I did hit the stall right around 150 internal and it just wouldn't budge so I foil wrapped it. Once it hit about 185 I unwrapped it to try to build some bark again. Then the temp started to drop again down to 180. And it stalled again? Does that happen? Forgive me for my ignorance, I'm still learning. Lol At this point I didn't want to wrap again and was curious as to what was going on inside so I pulled it off the smoker and brought it inside to rest. After 10 minutes I attempted to pull the meat apart. I now know the difference between "done" and "ready." Yes, by temperature the meat was done and safe to eat. But in no way was it ready to eat. There was a good bit of fat and other "stuff" inside that definitely needed another 20 degrees to break down. I probably should have finished in the oven but my curiosity got the best of me. Lesson learned! Lol In the end though, I enjoyed the experience even though the meat didn't turn out.

I wonder though, how many people buy their meat at Aldi? I felt like there was quite a bit of fat and tissue inside that I didn't see before cooking. What is the quality normally like?

Also, is it unusual for the temp to drop like mine did at 185?

You all have been so awesome and helpful. Thanks in advance!

 

[old sarge]

Cannot say what happened with your temperature other than each time you open the smoker you lose heat and the time you took to pull and wrap the butt the smoker must have lost a lot of heat. I do min (as well as briskets) at 225 and an IT or 195/200ish. I don't sprits or open the smoker for any reason till I get to the IT I want. I just let it roll along, stall and all.

 

[DustyJoe84]

Cannot say what happened with your temperature other than each time you open the smoker you lose heat and the time you took to pull and wrap the butt the smoker must have lost a lot of heat. I do min (as well as briskets) at 225 and an IT or 195/200ish. I don't sprits or open the smoker for any reason till I get to the IT I want. I just let it roll along, stall and all.

I understand my pit losing heat when I open it. But it always recovers. I was just perplexed with the meat itself losing 5 degrees internal after unwrapping even with my pit running at 250 for 30-45 minutes.

 

[SecondHandSmoker]

You are using an electric smoker, correct?

 

[DustyJoe84]

You are using an electric smoker, correct?

It's an offset.

 

[SecondHandSmoker]

It's an offset.

Okay.
Yes, it cooled when you unwrapped it. Though 5 degrees is not a huge drop.
Mopping or spritzing can increase the cook time by an hour or two especially at lower temps.
As for the stall, welcome to the club!
You can ride it out until IT hits 155-165 then wrap until IT hits 200-203.
For unwrapped, you can go up to 205 IT.

 

[DustyJoe84]

Okay.
Yes, it cooled when you unwrapped it. Though 5 degrees is not a huge drop.
Mopping or spritzing can increase the cook time by an hour or two especially at lower temps.
As for the stall, welcome to the club!
You can ride it out until IT hits 155-165 then wrap until IT hits 200-203.
For unwrapped, you can go up to 205 IT.

Sounds like I just unwrapped too early. I wrapped around 150 IT and basically just unwrapped when I saw the temp climbing but I probably wasn't actually through the stall yet.

Thanks for the advice!

 

[SecondHandSmoker]

Sounds like I just unwrapped too early. I wrapped around 150 IT and basically just unwrapped when I saw the temp climbing but I probably wasn't actually through the stall yet.

Thanks for the advice!

You are very welcome.
That is what happened.
As for the stall, what is really happening is moisture is evaporating out of the meat and cooling it down through the cooling power of evaporation.
The only thing you can is ride it out.
Grab another beer or two, take a nap...until the temp starts climbing again and that can take hours.

 

[muskyjunky]

I wonder though, how many people buy their meat at Aldi? I felt like there was quite a bit of fat and tissue inside that I didn't see before cooking. What is the quality normally like?

A friend of mine buys all his ribs ( Baby Back ) from Aldi and they are very good the couple of times I've had them now. Don't know about other meats though.

 

[crazymoon]

DJ84, you'll get it figured out on the next one, I like 203-205 IT and the shoulder bone pulls right out clean if you do decide to do a bone in. Have fun !