Help with Boston butt!

volntitan

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

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

What internal temp should I shoot for?

Eggucated

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

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

volntitan

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

Eggucated

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

Great...i thought 165ish was the temp

Eggucated

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

volntitan

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

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

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

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

The Cen-Tex Smoker

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

Every beer I have, I get chillier...

lousubcap

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

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

Eggucated

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

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

Meat temp actually going down a bit

Hi54putty

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

volntitan

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

Meat temp actually going down a bit

Normal. More beer

volntitan

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

lousubcap

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

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

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

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

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...