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Update on first cook and question

MasterMason
MasterMason Posts: 243
edited November -0001 in EggHead Forum
Well, I have only peaked twice, :) I don't think I would even have done that execpt the meat probe on my brand new themomoter isn't working. Went to sleep last night at 1:30 woke up at 3:30 rolled over and grate reading was 235 on remote, when back to sleep woke back up at 7am. Grate temp at 239, and dome is still reading 275 right where I left it, ohhhhh what a beautiful smell is rising out.[p]Now my question, since I got a bum probe,(new one already on the way from Maverick at no charge) When do you all think I should start to think about opening to test the meat temp with an instant read themometer?
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Comments

  • katman
    katman Posts: 331
    Master Mason,[p]I think a good starting point is at about 1 1/2 to 2 hours per pound for butt. I think you said you have two pieces. Figure the time based on the weight of your larger piece. If they are bone in you will know they are done if they are fallin off the bone.

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  • Smoked Signals
    Smoked Signals Posts: 505
    Master Mason,
    I started 6 butts (on 2 eggs) yesterday at 3PM ... the race is on to finish them by my lunch today so they can sit in the cooler until I get home (after work).[p]I only have 3 probes ... temps are 183, 173 and 178 after 18 hours. I bought them by the case at Sams so I don't have any idea on the size. If I had to guess I would say 7.5 lbs avg. [p]Anyway ..... I would pull yours at 194'ish and let them rest for a few hours in a newspaper filled cooler. They will mellow beyond belief. I usually pull mine when they have cooled to about 160-165.[p]Good luck with that first cook! You are in for a treat tonight at dinner.[p]Doug
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  • Clay Q
    Clay Q Posts: 4,486
    Master Mason,
    Oh,oh. [p]Ok, options- Do you have a meat temp gauge with a dial that is non electric? If you have one you can stick it in the meat with the dial facing up to the daisy wheel so you can look down and get a reading.
    Is there time to run to the hardware store for a new (back up) probe?
    If you have good judgment skills with BBQ, you can test with minimal temp disruption if you keep your lifting the dome time down to as little as possible. It's hard to overcook pulled pork so you have that going for you.

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  • Smoked Signals
    Smoked Signals Posts: 505
    Smoked Signals,
    Mine just moved to the cooler ... 22 hours. They will now rest for another 3-4 ... should be good eats tomorrow![p]Hope yours is good tonight!
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  • MasterMason
    MasterMason Posts: 243
    Smoked Signals,
    Pulled off at 14 hours, internal at 200 wrapped in foil and towels and resting.
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  • MasterMason
    MasterMason Posts: 243
    d9cca6be.jpg
    <p />Master Mason,[p]OK, Here are the butts about to come off at 200 internal and 14 hours. I am thinking they look pretty good for a first go around :)
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