Pork Butt Help

Unknown

After reading a great deal of information about smoking a pork butt I took my first plunge this past Saturday smoking one myself. The meat weighed in at a little over 5 pds. so according to all that I read at 225 degrees it should have taken me around 7 hrs. to get to the appropriate pulling temperature of 190 - 195 degrees... After about 6 hrs. of smoking the internal temp of the meat read only 135 degrees... Since I was running out of time I decided to rap the meat in foil and after 2 additional hrs. of smoking the temp read 175 degrees...[p]The meat tasted fine and it was very moist, but since I did not reach the "good" pulling temperature of 195 degrees I had to cut the meat as it was not "pullable" at 175 degrees...[p]Not only did my BGE thermometer read a constant 225 degrees, but I also used an oven thermometer (placed on cooking grate), which also read 220 to 225 degrees... I was using a BGE with an inverted plate setter... Did I miss something or not do something right as I cannot believe it would take more than 7 hrs. w/o having to use foil to reach 195 degrees for my pork butt... I would rather not have to use foil anytime I am smoking, but I knew this would speed the process up and I had a hungry bunch waiting to eat... I know the temperature I ate the meat was fine, but I would rahter of had pulled pork and not cubed pork since I had to cut the meat... Was I wrong in expecting my pork butt to be cooked to 195 degrees after 7 hrs. of smoking at 225 degrees?[p]Any input would be greatly appreciated...[p]Newbie

katman

BGE Newbie,
Couple of things. did you calibrate your dome thermometer? Also, I wouldn't trust the oven thermometer unless you know it is accurate. If your dome thermometer is accurate it was probably showing a higher reading than what you actually had a grid level. Seven to 8 hours sounds about right for a 5 pounder but sometimes they just take longer.

sprinter

BGE Newbie,[p]Each pork butt is different but at 225 I think your cooking times would be more around 10 hours. That temp is a bit low to expect 1 1/4 hours a pound. If you were cooking at about 250-75, still perfectly acceptable temps for low and slow, you may have expected the shorter timeframe. In the future give yourself some breathing room on the end of the cook. If the butt is done early you can always foil wrap it and cooler it and it will hold real well for several hours. You also have some room just in case things dont go as planned. And you DONT have to foil things every time you cook, given the right temp, and/or the right amount of time, you can leave the foil off. However, it IS a nice boost if you need to hurry things along. The CRITICAL temp range is the 160-165 range, you want it to sit there as long as it needs to. Once past there you can foil and get it done. But, dont foil before or during this time as this is the temp where the meat is broken down and becomes "pullable". Its rendering the fat and connective tissue. Too fast through this temp range and you are not going to get the product you are expecting.[p]Good luck, it just takes practice. Next one will be better.[p]Troy

Unknown

BGE Newbie,
I did a 7 pounder. Put on the grill at 8:00 PM. Dome thermometer temp was at 225-250. Had it on for 12-13 hours and couldn't get the internal temp over 160. After 5 hours the temp reached 160 and stayed there. At 9:00 AM, I wrapped in foil and put in dutch oven in the oven at 250 degrees. By 11:15 I got the internal temp to 200. It was extremely pullable. Actually turned out really good. I am told that you don't get much more smoke flavor after the first 4 hours or so.

Newbie

sprinter,[p]Thanks for the feedback as it is quite helpful... One thing that I did learn on Saturday is regardless of prep give myself some add. time if "things" were not to go as planned... I put the butt on at 11:30 and something in the back of my mind kept telling me I should have put it on at 9:00... Lesson learned... Also, thanks for the tip on the 165 degree temp as this appears to be the key in pulling... With this and other input I know the next one will be better... The tast was good and the meat was moist, but there was tissue left after my cook...[p]Newbie

Unknown

katman,[p]My BGE therm. was calibrated and just done recently... I guess from others feedback that smoking a pork butt can take a great deal of time... I thought 7 hrs. was going to be more than enough time, but I am now reading 10 + hrs... WOW!!![p]Newbie

sprinter

Shawdog,[p]Man, dont quote me on any of this but its a TEMP, not a TIME issue that the meat actually stops taking in more smoke. Its a chemical reaction that happens in the meat that causes the smoke ring, and if memory serves me correctly it stops at about 140. Others may chime in with more details but this is all my sketchy mind can remember at this point.[p]Troy

katman

BGE Newbie,
I usually figure about 1 1/2 to 2 hours per pound at about 245 or 250. The cooker is allowed to get to a good stable temp before the meat goes on. I usually never open the lid(the temptation is tough)unless I am sprayng or mopping. Every time the lid is opened you have to add more time. The times are a estimate only. I've had some pieces cook & pull beautifully at or below the low range. I've also had a couple I thought would never get done so I foiled and finished them in the oven. That's why I got my guru so I could cook overnight while I'm sleeping and check em in the morning.

The Naked Whiz

sprinter,
The smoke ring, which is different than smoke flavor, does indeed only form while the temperature is below 140ish. Smoke flavor, however, will be added as long as you have smoke present. It does not stop increasing at 140 degrees. At least that is what I'm sure DrBBQ said.[p]TNW

sprinter

The Naked Whiz,[p]Thanks TNW, you are correct on my statements. The smoke FLAVOR will continue to increase throughout, the smoke RING stops about 140 (still not 100% on that temp. is that right as far as you know?), sorry for the confusion and thanks for the correction.[p]Troy

Dixie_Flyer

BGE Newbie,[p]I would say that you had an unreasonable expectation wrt cooking time...I cooked an 8.5 pounder this past weekend, and it took 19 hours to get the internal temp to 195...and I was cooking at 250 degrees