Temperature question

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Master of the Pit
Original poster
OTBS Member
SMF Premier Member
May 14, 2007
For those of you who didn't read my long and boring saga about my frozen pork butt.. I thought I had thawed it in cold water but the probe says it was 31 degree when i started the smoke.

It took over an hour for it to move but now it is starting to rise and it's 44 degrees internal, i have a nice steady temp of 235 in the smoker.

I know I can't keep it from 40-140 too long but should I count it from when I put it in the smoker at 31 degress or when it hit 40 degrees? It's been almost 2 hours and I'm doubting it will hit 140 with the next two (I guess it might). It's risen 4 degrees in the time it took me to type this.
The temps rise fairly fast at first. Once it gets over 100F you will see it slow down some. My experience has been "Wow, thats going to be done in half the time I thought!" Then all slows down.

My $.02. Hope this helps.

Take care, have fun, and do good!


Well a little late but thanks for the replies.

As it turns out everything worked out ok. The butt was apparently frozen despite what the butcher said so I defrosted it for several hours in the sink, changing the cold water bath. I thought it had defrosted and the thermometer slid right in but only registered 31 degrees in the center. At that point I was running out of time and I put it in anyway at 225.

It took almost 2 hrs for the temp to move but after that it proceeded normally. I stopped adding wood at 140 and wrapped it in foil around 150 or so. It hit the plateau for a while. At around 195 -200 I pulled it out, wrapped it in towels and stuck it in the cooler for about 1 1/2 - 2 hours.

everyone raved about it so it ended as a success.
Congradulations to a good smoke Ron!
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads