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Port Butt on the Egg, but...

WilbyWilby Posts: 155
edited 2:46AM in EggHead Forum
This is the second pork butt I have cooked. It is going well and the temp held through the night last night. The only problem is my polder is not giving me accurate readings. I know the polder is good and the batteries are fresh so that is not the problem. I have moved it a couple of times. Right now after 12 hours it says the meat is 300 degrees. Not true. The but weights 11.5 lbs so I know it has to cook at least 18-20 hours. Any suggestions????


  • egretegret Posts: 4,093
    What is your pit/dome temp.?
  • Nature BoyNature Boy Posts: 8,476
    First thing you might need is a good thermometer. You could also go by feel. When the probe slides in and pulls out effortlessly, it's done. Or when it starts to jiggle like jello.

    Might be tough to go by feel on only your second butt, but you can do it!

    Good luck.
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  • WilbyWilby Posts: 155
    temp is running steady at 225
  • If its a bone in butt try tugging on the bone. It will be lose when its around 200 internal temp. If you don't have a small meat thermo I would get one to periodically check the meat. The thermopen is what you eventually need but a cheap backup might work for now.
  • egretegret Posts: 4,093
    Well, your polder is obviously way off! Use the tug-the-bone method described should be able to just about pull it out of the meat....
  • Celtic WolfCeltic Wolf Posts: 9,773
    Try resetting Polder.

    Other than that I'd run to the nearest Bed, Bath and Beyond or Walmart and get a stick type meat thermometer.

    Though I do second what Chris (nature Boy) said if you feel comfortable with that
  • In a pinch I'd use the dome thermometer. ;)
  • WilbyWilby Posts: 155
    Thanks everyone for the good suggestions. Here is what is going on with about three hours to go. The Polder is definitely junk. I borrowed a stick thermometer and the temp is at 180 degrees. The bone method is a good idea except out west here the pork butt is sold boneless, at least at Costco. No matter I am feeling a lot more confident. I will replace by Polder next week and be off to the races once again. The only thing that really bothers me is I have to open the Egg to check the temp, which breaks the religious experience of never looking or opening the lid. Well next time. I do have what it takes to never open the lid to check it. This is tradition.
  • JeffersonianJeffersonian Posts: 4,244
    Rather than opening the Egg time after time to check temperature, why not put the meat thermometer in the top like this:


    That lets you just flip open the daisy flapper for a few second to take a reading, then close it again quickly.
  • CanuggheadCanugghead Posts: 6,016
    brilliant idea
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