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Turbo Pork Butt question
Options
Martello_Penne
Posts: 42
So I fired up the egg early this AM to start an 11# turbo butt. at about 9AM I with the dome temp at about 225 i put the butt on for a couple hours to add smoke. at 10:30 I started to crank up the temp and got up to 325-350 pretty quickly. Dome temp has been holding steady at 350 for 3 hours now. My dilemma is that the internal is already 180!!! I'd planned on this taking most of the afternoon and into the evening. There was never any apparent stall. What should I do?
1. Bring the temp back down to 225?
2. Assume the stall may still be coming and keep right on at 350?
3. Plan on ordering pizza?
LBGE, CGW Swing Rack, Baking Steel. Mini-Max on the way.
Boston MA
Comments
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I'd take option 2, but assume you won't get a stall. If you do that's ok, if you don't you can FTC your butt. I've ftc'd for 4 hours and they still come out good and hot.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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SWVABeanCounter said:I'd take option 2, but assume you won't get a stall. If you do that's ok, if you don't you can FTC your butt. I've ftc'd for 4 hours and they still come out good and hot.LBGE, CGW Swing Rack, Baking Steel. Mini-Max on the way.Boston MA
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Check the placement of your thermo-if against the bone or immersed in fat then you will get an artificially high temp-(all based on calibrated thermos). Never seen one that healthy get to that temp that fast-but that doesn't mean it can't happen. Every hunk of meat behaves on its own. Happy New Year.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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lousubcap said:Check the placement of your thermo-if against the bone or immersed in fat then you will get an artificially high temp-(all based on calibrated thermos). Never seen one that healthy get to that temp that fast-but that doesn't mean it can't happen. Every hunk of meat behaves on its own. Happy New Year.
BingoSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Mickey said:lousubcap said:Check the placement of your thermo-if against the bone or immersed in fat then you will get an artificially high temp-(all based on calibrated thermos). Never seen one that healthy get to that temp that fast-but that doesn't mean it can't happen. Every hunk of meat behaves on its own. Happy New Year.
BingoLBGE, CGW Swing Rack, Baking Steel. Mini-Max on the way.Boston MA -
The other answer is that perhaps there is just a ton of bone in this thing and not much meat, if so I will be very disappointed.LBGE, CGW Swing Rack, Baking Steel. Mini-Max on the way.Boston MA
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The key finish indicator for a bone-in hunk of pork is when the bone pulls clean/no resistance. Given the thermo readings I would ride that to the finish-line. Depending on the temps you may see a fairly good stall in the high 180's-low 190's as well. A suggestion-once clearing this cook give your dome thermo a calibration check. Boiling water and it should be around 210 (212*F at sea level)-if not use the nut on the back to dial out the error. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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lousubcap said:The key finish indicator for a bone-in hunk of pork is when the bone pulls clean/no resistance. Given the thermo readings I would ride that to the finish-line. Depending on the temps you may see a fairly good stall in the high 180's-low 190's as well. A suggestion-once clearing this cook give your dome thermo a calibration check. Boiling water and it should be around 210 (212*F at sea level)-if not use the nut on the back to dial out the error. FWIW-LBGE, CGW Swing Rack, Baking Steel. Mini-Max on the way.Boston MA
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THE ONLY easier cook is a hotdog. You have to work to screw up a pulled pork.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Here it is as it comes off the egg. Seems to have cooked down quite a bit and lost a bit of its original heft. Perhaps the cryo pack was mislabeled.LBGE, CGW Swing Rack, Baking Steel. Mini-Max on the way.Boston MA
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A few months ago I did 4 pork butts, 3 were 9 lbs, one was 11 lbs. When done, all three weighed about 6-1/2. They do lose a lot of weight in the cook.Looking at yours, I would say it is done - meat is pulling from the bone, it looks great - you will eat well tonight!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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