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Pork Butt Trouble

I love baconI love bacon Posts: 5
edited September 2011 in Forum List
I put a 7# butt on last night around midnight.  The dome temp was right at 120.  It is now 2:45 and the butt is only at 150 internal temp.  I have also noticed there is not much dripping in my drip pan.  Did I go too low and slow.  I just wrapped it in tinfoil and when I picked it up it wasn't even close to falling apart.  I'm going on 15 hrs.  What to do.  Time is not an issue so I can wait but just wondering everyones opinion.
Thanks

Comments

  • SqueezySqueezy Posts: 1,102

    Seriously ... 120º pit temp?  You need to be 225º up to 275º to even have a chance of cooking that meat.

    Go ahead and finish in the oven foiled, you'll have enough smoke. When internal hits 190º or better, it'll will be done.

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • JeffMJeffM Posts: 102
    If the dome temp stayed below 120 for more than 2 hours, ie the butt stayed at under 140 degrees for more than 2 hours, health and safety concerns may require you to scrap the project.   I use the 40-140 degree rule. A cooling environment  below 40 or a heating environment above 140 is necessary.  Leaving meat within this range  for over 2 hours  can be a health risk.
  • boston_stokerboston_stoker Posts: 794
    edited December 2011
     
  • geegee Posts: 71
    I think that it is suppossed to be 220 because 2 and quarter hours after started the temp was 150 that is thirty degrees higher than the grill folks.
    Who cares I'll post where I want
  • JeffMJeffM Posts: 102
    Gee,I think the op means 15 hours later-2:45 pm the next afternoon, not 2:45 am that same night as he says it was going on 15 hours. If only 2 hours later you are right.
  • geegee Posts: 71
    Yeah  Jeffm I think your right on the time. I just didn't read that right.
    Who cares I'll post where I want
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