Pork Butt Help

[DRWings]

I smoked a 7 lb pork butt today for 11 hrs and the internal temp was only at 160. I smoked it around 250 with hickory chunks. Everywhere I look it says roughly 1-1 1/2 hrs per pound but I can never come close to that. What could I be doing wrong? I'm questioning the reliability of my temp gauge one the smoker and thermometer. Any tips appreciated! Thanks

 

[motocrash]

Sure,take your thermometer off and stick the probe in boiling water to test it .They are seldom accurate.Note how far it's off.Some pieces of meat can be stubborn and take longer,you just have to be patient.A digital therm that reads smoker temp and meat temp is a very handy tool.

 

[mneeley490]

Sure,take your thermometer off and stick the probe in boiling water to test it .They are seldom accurate.Note how far it's off.Some pieces of meat can be stubborn and take longer,you just have to be patient.A digital therm that reads smoker temp and meat temp is a very handy tool.

Yep, something like this: http://www.amazenproducts.com/product_p/mavet-733.htm can save you a lot of sleep and heartache.

 

[foamheart]

Were you using an electric smoker?

 

[DRWings]

Were you using an electric smoker?

Its an offset smoker

 

[foamheart]

Butts are temperamental and are known for stall. They normally stall around 155 to 165 IT but you never know. Some folks wrap at that time to help push thru the stall. Its why I always smoke mine the day before needing. It saves those emergency calls to Pizzahut. I normally smoke a whole butt, that's about 10 lbs. I do mine at 200/220 and I expect to smoke it about 24 hours. I have smoked butts in 8 hours (Ok I did one), and I have had 'em to take 24. I don't mind the long cook. This way tomorrow when I want the pulled pork, or next week when I need the pulled pork its ready.

Pulled pork is like chili, stew, beans, dumplins, etc... its always better the next day after you'd had a chance to hit it with some finishing sauce. Then you can seal it up anyway you like and to the reefer or the freezer till the party. Then you reheat in a crock pot with a touch of apple juice and adjust the flavors again with the finishing sauce if needed. Put out the crock pot of pulled pork and a bowl of warmed BBQ sauce next to it. Its the only way to go!

Seriously I swear by it. Do it only once and you will too. It takes all the worry out, you don't smell like smoke at the party and you are all clean and rested. If you want to smell like smoke (seriously who doesn't), fire it up and do something like pork shots, or ABTs, or Moinks, etc. So you can stand outside with the guys have a drink and tell lies while the ladies do the same inside.

As to the electronics they probably called it right. There are lots of remote sensor alarm systems. I suggest you don't get too carried away with them though. K.I.S.S. I can buy plenty of 50.00 systems for what a good system sells for. Personally I use an old Maverick ET. and I keep an extra probe or 2, cause they are made in China.

A very wise man who used to frequent the boards told me that smoking is only about one thing......... Patience! I miss seeing him around.

 

[motocrash]

Butts are temperamental and are known for stall. They normally stall around 155 to 165 IT but you never know. Some folks wrap at that time to help push thru the stall. Its why I always smoke mine the day before needing. It saves those emergency calls to Pizzahut. I normally smoke a whole butt, that's about 10 lbs. I do mine at 200/220 and I expect to smoke it about 24 hours. I have smoked butts in 8 hours (Ok I did one), and I have had 'em to take 24. I don't mind the long cook. This way tomorrow when I want the pulled pork, or next week when I need the pulled pork its ready.

Pulled pork is like chili, stew, beans, dumplins, etc... its always better the next day after you'd had a chance to hit it with some finishing sauce. Then you can seal it up anyway you like and to the reefer or the freezer till the party. Then you reheat in a crock pot with a touch of apple juice and adjust the flavors again with the finishing sauce if needed. Put out the crock pot of pulled pork and a bowl of warmed BBQ sauce next to it. Its the only way to go!

Seriously I swear by it. Do it only once and you will too. It takes all the worry out, you don't smell like smoke at the party and you are all clean and rested. If you want to smell like smoke (seriously who doesn't), fire it up and do something like pork shots, or ABTs, or Moinks, etc. So you can stand outside with the guys have a drink and tell lies while the ladies do the same inside.

As to the electronics they probably called it right. There are lots of remote sensor alarm systems. I suggest you don't get too carried away with them though. K.I.S.S. I can buy plenty of 50.00 systems for what a good system sells for. Personally I use an old Maverick ET. and I keep an extra probe or 2, cause they are made in China.

A very wise man who used to frequent the boards told me that smoking is only about one thing......... Patience! I miss seeing him around.

Speaking of wise men...where you been lately Kevin? Cruising the bayou in your pirogue?
Bill

 

[pops6927]

http://smokingmeatforums.com/index.php?threads/just-ordered-a-new-thermometer-6-channel.267760/

This is the system I got and it is great! Accurate, you can use 1 - 6 probes, and right now it's on sale for $50. I'm doing 3 turkeys tomorrow and will be using it!

 

[foamheart]

Speaking of wise men...where you been lately Kevin? Cruising the bayou in your pirogue?
Bill

I am older and slower and still getting frustrated with the new software. Its not the software's fault, I ma just not as quick at solving mind games as I used to be. LOL

 

[motocrash]

I am older and slower and still getting frustrated with the new software. Its not the software's fault, I ma just not as quick at solving mind games as I used to be. LOL

Well, I just today got it figured out on my phone..:)

 

[GaryHibbert]

Yep, something like this: http://www.amazenproducts.com/product_p/mavet-733.htm can save you a lot of sleep and heartache.

A two probe digital therm absolutely makes life a lot easier. I have a Mav 733 but I found it simply takes too much time and effort to set up for each smoke. I had to dig out the instructions each and every time--maybe I'm just getting too old to remember the 9000 steps required. LOL. I just retired it and bought a Thermoworks Smoke. It takes about 3 seconds to set up.
Gary