Butt Update

Wardster

13 hours into a 7lb butt. Temps have been from 250 to 200 the entire time. Butt temp was holding around 171 then dropped to 167 and has remained there for some time. Always scares me when the temp drops down during the cook. There is enough fuel.

Tim M

Wardster,[p]As meat breaks down the juices flow and temps waver. Avoid 200-220° since it is so close to your goal temp that it takes a long time to get the meat temp there.[p]Tim

SmokieHokie

Wardster,
I am a new proud father of a 5.5 lb BUTT. I took 18 hours and was delivered last night at 3 a.m.. It was a tough delivery....the Butt dropped in temp 3 different times...lack of fuel..and I had to scramble each time and add new charcoal. It also got stuck at 161 internal temp, and 181 internal temp. The last 2 hours I had the dome 300 degrees...and I pulled the Butt at 199 internal...as I could not get it to 200. I guess it was a "premie" but it is healthy and sure tastes good. My wife and I had 2 pulled pork sandwiches at 3:00 a.m. with some potatoe salad and hoped that my new little Butt would let me sleep through the rest of the night.
Wardster, just hang in there and be patient and you will soon be very happy.

SmokieHokie

Wardster,
Of course....I only added more fuel...because I never started with enough in the first place....My charcoals kepts burning out...and each time I added new charcoal, I only added a few lumps...of course these were all mistakes. But learning how to deliver a BB comes from wisdom and experience and the 5.5 pounder was my first. Next time I will do things differently.

Sundown

SmokieHokie,
I always start out with a FULL load of charcoal. Up to the fire ring. Never had to add fuel . . . ever. Thanks to the forum the learning curve is pretty short.