Help with Boston butt!

volntitan · May 2012

So I've been smoking 3 butts that are all about 4 1/2 pounds. I've been monitoring the egg temp only with the maverick with temp from 240-250. I just stuck the 2nd probe into one of them to get meat temp and it is reading 170 internal. Now the maverick 732 is brand new and the egg temp probe was accurate (matched the egg thermostat). I'm concerned that the butts don't have that black crust yet and seems like 4 hours wouldn't be enough time...

Any thoughts on what I could have done or doing wrong? HELP!

The Cen-Tex Smoker · May 2012

It will still stall out right there for quite a while (sevral hours). Chilax, have a beer and let the magic happen. You are good.

volntitan · May 2012

What internal temp should I shoot for?

Eggucated · May 2012

You have a lot of time left. I did 2 8lb butts Wed and they went 16 hours. I have an 8lb on now, went on at 9:30am today and almost 9 hours later it's at 161. Dome temp is 250 and grid temp is 220. The meat was at 42 degrees and straight from the butcher

Eggucated · May 2012

Oh, I almost forgot stop opening the dome! Your letting al the goodness out.

volntitan · May 2012

Well there isn't any smoke any more ;(. But my main concern that according to meat temp, they are done

Eggucated · May 2012

Butts should be done anywhere from 195-205. I typically remove mine at 200, or when the probe slide in and out like butter. The plateau occurs anywhere from 165-185 and can take several hours to start climbing again. It's not uncommon to see the meat temp drop during this timeframe also.

volntitan · May 2012

Great...i thought 165ish was the temp

Eggucated · May 2012

No problems, your doing great. What kind of rub did you use?

volntitan · May 2012

I slathered yellow mustard and then put a heaping amount of dizzy dust coarse and rubbed it in and stuck in the fridge for about hour and a half. Of course alot of smoke up fron, but not smoking any more of course

lousubcap · May 2012

Boston butt/Pulled Pork-when in doubt please check out the provided references...will do much to ease the concerns during the cook. and one more time

http://www.nakedwhiz.com/ceramic.htm

volntitan · May 2012

Thanks. Btw..those of you who advised me to spend the extra money on the Maverick et-732, THANK YOU! This is an amazingly accurate and simple machine. Best $60 I've spent in some time!

volntitan · May 2012

6 hours in...sitting at 210 in egg and meat at 180. Drinking a Founders and salivating

The Cen-Tex Smoker · May 2012

6 hours in...sitting at 210 in egg and meat at 180. Drinking a Founders and salivating

Now all is right with the world. It's just meat. Chill and enjoy.

volntitan · May 2012

Every beer I have, I get chillier...

lousubcap · May 2012

Don't know your beer supply but you are likely in for a few more hours unless you decide to "push it to the finish-line" by cranking up the temp-

volntitan · May 2012

I have 2 full size fridges and one kegorator full of some of the finest craft beer in the world!

Eggucated · May 2012

I've never cranked one before, but for a butt sitting at 170, would you wrap in foil and increase the heat, or just bump the heat to 350 or so?

Hi54putty · May 2012

It is best to let it come up to the proper temp on its own but you can crank to at least 300 with no problem at all. If you are in a hurry do that, if not, let it do it's own thing. It is worth the wait.

volntitan · May 2012

Meat temp actually going down a bit

Hi54putty · May 2012

If you are on the clock, crank it. If not, just relax.

volntitan · May 2012

Not on the clock, but don't want to be up until the wee hours ;). I put it on at 1 and now at 8, meat is 180. I pumped up the heat to 250, so should be all good.

The Cen-Tex Smoker · May 2012

Meat temp actually going down a bit

Normal. More beer

volntitan · May 2012

4 beers in... I love you guys....

lousubcap · May 2012

You may want to look at the beer/hour/egg cook rate. If I do the math correctly you may have missed a few opportunities for an adult beverage along the way-not that Q'ing is all about that but...:)

volntitan · May 2012

I may not be an egg expert, but beer? I am a beer Einstein. I purposely started late on the beer drinking...I ain't drinking' your average girly beer ;)

The Cen-Tex Smoker · May 2012

You may want to look at the beer/hour/egg cook rate. If I do the math correctly you may have missed a few opportunities for an adult beverage along the way-not that Q'ing is all about that but...:)

Amen Cap. Preach!

DMurf · May 2012

Not on the clock, but don't want to be up until the wee hours ;). I put it on at 1 and now at 8, meat is 180. I pumped up the heat to 250, so should be all good.

Only worried to the wee hours on my first low-n-slo. After that I found that the EGG is so rock solid that I go to bed and check the dome when the dogs need to go out, although getting them back in is a challenge as they troll around the EGG heads held high.

At 250 and a full load of lump I have had a lo cook run 20 hours and the temp stayed rock steady, that taught me to quit stressing and enjoy the cook. I have two butts on the EGG now that I put on last night at 9:00p, meat temp is now 157 EGG is still at 250 and the smell is incredible.

Eggucated · May 2012

Looks like I got one of those butts, been on since 9:30 yesterday morning (21 hours) and its just hit 184. Grid temp is 205...

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Help with Boston butt!

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