ThermPro Remote Thermometer for pork butt

BuzzandRenegade

I am using the ThermPro remote thermometer for the first time tomorrow for a 10.6# bone in pork butt. I plan to cook at 250 and already have the dry rub on it while it sits overnight in the fridge. I will take it out and let sit at room temp for about an hour and a half while I get the temp stabilized. Have not done a lot of these so assume the plate setter will be in and the grate in place (mine is a medium). Do I put roast directly on grate fat side up uncovered? Then insert the probe and pray that I can get the thing programmed to 202 which is where I want to be. Foil it at any point? How long should this take for it to come off? Thanks for help!

hoosier_egger

Yes, Platesetter legs up then grate. I do fat cap down, never foil. Plan on 12-14 hours if you stay at 250. I recommend a drip pan under it.

Buckwoody Egger

Good stuff here

https://www.nibblemethis.com/2011/11/how-i-smoke-pork-butts-for-pulled-pork.html?m=1

mEGG_My_Day

Good advice above - the only thing I would add is to get an air gap between the platesetter and the drip pan.  You can do this by making three or four little balls of aluminum foil and placing them under the drip pan to raise it 1/4 to 1/2 inch above the platesetter.  This helps to keep your drippings from burning on contact with the drip pan. Also, those drippings can then be added back into the pulled pork, if you like. 

BuzzandRenegade

Great article, Buckwoody Egger! Good tips about layering the wood and also aligning the thermometer. But does this mean that I need to get up at midnight to pull the pork?? Or rather to arise at 3am to light the Egg? I am not good on either front. Maybe I should raise the temp to cook it a bit faster? 

theyolksonyou

Light the egg, go to bed.  Get up early and throw it on.  Back to bed.  Easy peasy 

Buckwoody Egger

Glad you like it, Chris at ‘Nibble Me This’ makes a lot of things easy. Worthwhile to read up on his other stuff and books too. 

Work backwards from the time you want to pull it. Don’t forget rest time after cook — and the startup before (being honest with yourself about how much you do or don’t fart around).  1.5 hour / lb is good. I do 225 for mine and often get closer to 2 hours / lb.  There have been times I started 10pm, woke up and egg dropped to 210 or so (like if I didn’t start with layered clean lump setup and wasn’t using the wiggle rod).  So I would raise temp to be done by lunch.  And then one time kept it slow to hit late afternoon / dinner.  Trust Chris’s temp/time graph and don’t freak out during the stall.  

There are turbo cook threads and you could consider halving the butt too to speed it up. 

BuzzandRenegade

I cannot get mine to go below 290 with everything closed.