Pork Butt/Thermo Calibration

CaptainChili

Last week I posted that I had cooked a 6 or 7 pound butt. Cooked indirect with platesetter, dome temp 225-250, and reached internal temp measured by Taylor remote thermometer of 196. I then pulled the butt which was done but much earlier than the cooking times I see many of you experience. The meat was cooked but not very tender and certainly not very "pullable". I did wrap it in a towel and placed it in a cooler for a couple hours as well. This all happened in approx 4 and 1/2 hours. Several suggested checking the thermo calibration which sounded good to me. I just finished the calibration. In rapidly boiling water, the BGE thermometer was right on the money just a little over 210 and the remote read 210. Given these readings I don't believe I can fault either of the thermometers. Any other ideas out there? The only thing I know to do is try again, I have three more butts in the freezer. Thanks for any assistance

fishlessman

maybe the dome gage probe was touching the butt giving a false reading

CaptainChili

That is a good observation. Will double check that next time. thanks

stike

did you check the butt in more than one place? sometimes the probe isn't in the middle, or it's hitting fat or bone, which can skew temp readings

CaptainChili

No I didn't change the probe, there was a bone in the butt so maybe I was making contact with it. Thanks for the comment. I am a novice but learning.

civil eggineer

I cooked 2 similar sized butts this weekend for 14 hours at 250 degree dome temp. They sat around 165 degrees for 4 hours!