1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pork Butt Temperature Help?!?

Discussion in 'Pork' started by cayenne, Oct 26, 2013.

  1. cayenne

    cayenne Newbie

    Hi All,

    First post on here, I found the forum by searching all about the 40-140F in 4 hours rule and it seems this forum is very active regarding that topic. I understand the rule, and know it has been revised in '09 to 41-135F, but I ran into a situation last night that I've never had before.

    I've got a 9 lb. pork butt on my Green Egg right now, put it on at midnight after defrosting it since Tuesday in my refrigerator. This was a fresh butcher cut, that I had to freeze because I wasn't able to cook it the weekend I ordered it for. I did one ice bath in the sink while it was still sealed up in wrap and freezer bags to help defrost it a bit more, but I suspect the core near the bone was still closer to frozen when I put it on.

    Regardless, here's where I screwed up. I put my Maverick temp probe in the meat before putting it on the smoker, which I now know is a no-no, but I didn't know that until I started researching the topic further. About 3:45AM which was 3 hours and 45 minutes after I put it on, my grate temp alarm started going off on a temp minimum, the BGE had dropped to 200F. The temp outside had dropped to 20F and the wind had shifted heavily so I had to adjust my air intake, no big deal, but my IT was only 130F @ 4 hours because of the smoker temperature drop... I got everything situated back to 235-240F, but the IT didn't clear 140F until the 5 hour mark.

    I know this wouldn't have been a problem if I hadn't pierced the meat with my temp probe, but I had never researched enough to realize this was stupid to do incase your IT never cleared in 4 hours. Under the 2009 revision I was only 5 degrees short, but I'm still concerned.

    I've got a house full of people coming over later, and I certainly don't want to make anyone sick! Any thoughts on this? I definitely want to learn from my mistake.
  2. You will be fine. It takes a while after you put it on before it gets up to 40° if you had it in the fridge.

    I will see if I can get JJ to jump in here.

    I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome.

    Happy smoken.

  3. I imagine the surface was 140*F in 4 hrs. The only questionable concern is that probe. I think you're Ok.

    Just to be safe I would re freeze, pack in a thick styro foam cooler, and send it to me for further examination. :)
    Last edited: Oct 26, 2013
  4. cayenne

    cayenne Newbie

    Thanks for the feedback, it's one of those gray areas for sure... If it hadn't been probed, I would have been golden.

    It's hanging at 162F IT right now, so I've still go a ways to go!
  5. Remember to post a Qview. We all like to drool.

    Then make note to self. NEVER probe till the 4 hour mark.

    Happy smoken.

  6. cayenne

    cayenne Newbie

    Here are the only pics taken so far... Can't wait to open her up later and look at that dark crunchy bark! The suspense always kills you.

  7. pureflusher

    pureflusher Fire Starter

    You will be fine. Are u gunna foil?
  8. cayenne

    cayenne Newbie

    Probably not, unless the stall is going to ruin the party time. I've done both in the past, and lately have stopped foiling unless necessary. Will probably cook all the way up to 195F IT and then check the bone to see if it will pull cleanly.
  9. smokeusum

    smokeusum Smoking Fanatic

    Love it! I no longer foil, I just don't like the end result. I don't use an it thermo, I just don't start checking with a meat thermo until about 7 hours in so I have nothing for you there, I just get excited when I see others that choose not to foil ;)
  10. cayenne

    cayenne Newbie

    Just pulled it at 195F IT. Sitting in the cooler wrapped in foil and towels for a while. Will pull it in about an hour and a half. The bone nearly fell out when I touched it.

  11. [​IMG]Looks GREAT! Nice bark. I sure do like the way a BGE cooks.

    Happy smoken.

  12. cayenne

    cayenne Newbie

    Thanks, the bark tasted fantastic when I tried it. It cooked really well, the stall was pretty calm, and it walked right through it in about 2 hours. Had one little weird bit where it took over 90 minutes to get from 189 to 195 but that was it.
  13. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I noticed you had applied a rub. The Salt would give some extra protection. While it is a good idea to wait on probing the possibility of getting sick from the probe is extremely small on a normal cook. If the Egg temp crashed for 8 hours, I would be nervous but you had no such issues and it came up an hour later. No issues...JJ
  14. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    That looks so much better than my first butt. Well done.

  15. floyd

    floyd Smoke Blower

    So why don't you like to foil and let stand, or do you mean you don't foil in the smoker? I do not foil in the smoker but when I take it out of the smoker, I foil it, wrap it in a towel and put it in a small cooler for two hours to let the juices set.
  16. That Butt looks great....................[​IMG]
  17. scootermagoo

    scootermagoo Smoking Fanatic

    Agreed. NO foil.  AND, no foil during the rest.  I love the crunchy bark!
  18. I never foil anymore either. Bark is King....[​IMG]
    pureflusher likes this.