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Butt question - Help needed

I am doing a butt. Got it to 165 then wrapped it to 195. Uncovered, basted, and put back on uncovered. Temp has now dropped to 171. Is this right?
Born and raised in NOLA. Now live in East TN.

Comments

  • FATC1TYFATC1TY Posts: 821
    Sounds like you may have gotten a reading at the bone?

    You wrapped it and kept it on right?

    Probably user error.
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
  • ^ sounds like one or more of your readings wasn't quite spot on. Probe in a few different places.
    Steve
    Outside of Appleton, WI - MBGE, LBGE
  • Mattman3969Mattman3969 Posts: 7,998
    edited June 2014
    Yes that is common. I see it when I wrap beef and then unwrap to reduce liquids for different cooks. I think it is because you have let all the juices release from the meat therefore some of heat is gone too. Double check your temp in several spots to be sure. You will want the probe to have the resistance of warm buttah when u pull it off the egg.

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Carolina QCarolina Q Posts: 12,865
    I am doing a butt. Got it to 165 then wrapped it to 195. Uncovered, basted, and put back on uncovered. Temp has now dropped to 171. Is this right?
    It's not uncommon for the temp to drop, though not usually that much. No idea what foiling or basting does to a butt. I've never done either. I just put mine on and don't touch 'em til they're done. The bone comment might be the answer, or a fat pocket. Just move the probe and see what happens.

    Pull the butt when the probe can be inserted with no resistance. Check several places. Or the bone can be pulled out easily. As for temp, 195° is just a guide. Tenderness is the deciding factor.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • henapplehenapple Posts: 15,983
    Just leave it wrapped next time. Shred and pour some of liquid gold over it.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Miked125Miked125 Posts: 441
    I think you hit a fat pocket or bone. How long was the foil from 165-195?
  • PhiliciousPhilicious Posts: 339
    Miked - I don't remember how long it was. The whole cook for a 7# at 250 was 10 hours. Came out great but this is a forgiving piece of meat. I am trying to figure out a best method for an ameatur competition and was trying a foil wrap.
    Born and raised in NOLA. Now live in East TN.
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