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Question about pork butt

Hey guys..quick question. I have had a pork butt on since 8:45 this morning so going on 7 1/2 temp is still sitting at 95 this normal? I thought by now the temp would be up quite a bit higher than that. Sorry if it seems like a stupid questions...1st butt I have done


  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 13,338
    edited January 2013
    that ain't right. What is your pit temp? are you sure your thermos are calibrated? And how much does your butt weigh....(that is a very strange question from a stranger but just go with it)

  • KWMKWM Posts: 8
    Im an idiot and was reading the thermo on celsius...guess I need to quit paying attention to the football game and more on the food!

  • Hi54puttyHi54putty Posts: 1,740
    Agree. That seems impossible if there is any kind of fire at all in your Egg.
    Winston-Salem, NC 
  • KWMKWM Posts: 8
    What temp should I pull...some spots are 200 and the middle is around 185
  • Hi54puttyHi54putty Posts: 1,740
    I pull around 200 internal.
    Winston-Salem, NC 
  • if it's a bone in butt, pull when the bone wiggles freely. If it's boneless, when it's probe tender all over. 195-205 is the most traditional temp range for that to occur

  • KWMKWM Posts: 8
    Thanks guys...appreciate the info!!
  • Besides pulling at a certain temperature, you can also go by feel. A temp probe should slide in and out with ease, or as some say, like a knife through hot butter. Each butt may be ready at different temperatures, but it'll normally be around 195-205.
  • pgprescottpgprescott Posts: 3,678
    I would be very concerned about the safety of a piece of meat that was 95 degrees for who knows how long. I hope everything turns out ok.
  • Dont feel bad. The same thing happened to me. My daughter was playing with my thermometer right before I used mine when I was cooking my first boston butt and switched the display form Farenheit to Celsius.
  • Most of the connective tissue is broken down at 195 and will fall apart easily.

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