Question on my butt

Dave The Painter

Hello everyone,  I put a 7 lb boneless  on at 12 noon today at 225 degrees  its already at 180 Its only been 5 hours is it done?   , what happen to it breaking down the collagen and taking like 15 hours like my last few did? been a while since I done a butt, at what temp do I pull it. the grill now is 250  steady  and the meat temp 181

lousubcap

Can't help with why this one is behaving as it is-that's the pig...But since you have done some before just go with eggsperience or wait til you are in the low200's*F to pull.  The end game for butts is the same regardless of how you get there.  FWIW-

Mattman3969

Is your dome thermo calibrated?? Sounds like it is cooking a bit fast for those temps.  How are you checking IT temps.  Most of the time butts are ready to pull between 200-205 when you can probe it and have no resistance. That buttah feeling 

danv23

I always pull at 192. Check your meat probe placement or shove a different one in to make sure you're reading right.

DMW

danv23 said:

I always pull at 192. Check your meat probe placement or shove a different one in to make sure you're reading right.

Excellent point. The probe could be in a fat pocket. Try moving the probe or using an instant read to confirm current temp.

Dave The Painter

yeah I pulled it out and put it in another spot and it dropped to 179 but still maybe now its going to plateau, just seemed to cook faster than I expected and I had kept it at 225 pretty much till an hour ago I get get it to drop under 250

Chubbs

In future grab bone-in. The litmus test for me to know when done is when bone pulls out without resistance. Let her ride. She isn't done at 181

minniemoh

I smoked two boneless 9# butts yesterday. I had the Maverick probe in one and it showed 197. Probed with the Thermapen - it was only 175 and still very tight. I moved the Mav probe to a new location and it came down to 180. The key is to keep em cooking until tender. Sometimes that's 190, sometimes it 210 so the temp really isn't that relevant for the finish. Just keep cooking until they probe like butter. 

johnnyp

I normally yank the butt off at 200, then let it rest/rise to 205.  Pull it there.

if it cooked that fast at 225, check your dome thermometer and make sure it's calibrated 

Mkline

sounds like you are about to hit the ever so frustrating stall.

Ladeback69

!85 is a good temp for sliced pork, but if you want pulled pork it needs to be at least 195, probes easily and the bone comes out clean.  Did it tastes good?