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what temp

leggomieggo10

Newbie
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10
Joined Jan 1, 2011
should i pull the boston butt (5.7lbs, been on since noon today) and wrap it in foil than place it in a cooler??

its currrently at 137degrees.

thank you
 

scarbelly

Epic Pitmaster
OTBS Member
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Joined Jul 26, 2009
I take mine to 165 then foil it and go to 200-205 and put in the cooler for at least an hour most of the time 2-3 hours
 

realtorterry

Master of the Pit
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SMF Premier Member
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Joined Jun 5, 2009
Take that bad boy to 165 then foil & take him back to about 195 to 200. Let it cool wrap in some towels in a cooler for a few hours, pull & enjoy!! If you haven't tried soflaquers finishing suace I highly recommend it in the wiki! Then don't forget the qview
 

fpnmf

Smoking Guru
OTBS Member
7,283
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Joined Jul 19, 2010
It looks like its been in the smoker for 5.5 hours and hasn't made it to 140 yet.

You are cutting it kinda close to the danger zone.

I put one in at 8am and it got foiled at 165 at noon'

Came out at 205 at 5pm.

What temp you running it at?
 

leggomieggo10

Newbie
16
10
Joined Jan 1, 2011
yea its at 140 now. i have the brinkman smoke and grill smoker. i can never keep the damn thing at a constant temp, its always low an than ideal than low,etc.

im pretty sure i wont be eating dinner till around 9pm. damnit
 

flash

Smoking Guru
OTBS Member
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Joined Mar 30, 2007
Good chance that your temp gauge is inacurite. I would spend some money and get a digital temp gauge. Wal-mart carries a fair one. Around $15.00


yea its at 140 now. i have the brinkman smoke and grill smoker. i can never keep the damn thing at a constant temp, its always low an than ideal than low,etc.

im pretty sure i wont be eating dinner till around 9pm. damnit
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
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Joined Mar 12, 2009


Ok everything will be allright. I would put the whole thing into the oven and next time you will know more of what to do. You might want to check into the E-course and that should give you a good amount of basics and fire control too. You might want to run a test fire a time or two just to get the hang of it. But we all were in your boat and new to this whole thing too. I might eseem hard right now but once you lean a few things that no one can tell you how to then you will be cranking out dinners like a pro.
 

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