Do I have a problem w/ my but(s)

BG Egghead · April 2011

Good morning all. I have 18.75lb pork butt cut in 1/2 (roughly) from Rest Depo.
Plate setter legs up w/ raised drip pan & grid height even to egg split. Stabilized temp @ 220 dome. Meat on @ 4:15 am this morn. Dome stayed @ 225 w/ grid temp between 210 / 215. It is now 10:22 @ my but temps are @ 155. Used thermopen in various areas for between 148/154. Using Mav ET-73. Is this but getting done too fast? I was expecting around 13.5 hrs till done. Thanks for any help.

thirdeye · April 2011

So, from the weights you mentioned... it sounds like you purchased the whole shoulder and separated the butt and picnic??

I think you are okay so far.... I cook a lot of 8 to 9 pound butts and allow 16 hours, but some of that time is resting. Sometimes a picnic will cook faster.

Fidel · April 2011

Sounds about right, but your thermometer may be off a touch.

250 dome temp is a better target in your setup, but I have a feeling you are running around that temp based on the rise in you butts. They will slow down considerably once they hit about 160 and sit in that plateau for several hours, then finish the long slow climb to 195. If it took you 6 hours to get to 155 then you have at least 6-8 hours left, maybe more. Once you hit 170 or so and the temps start climbing regularly that is a signal you are out of the plateau and at that point you can safely bump the temp to 300 or so to get them finished a little sooner if need be. You want a minimum of 30 minutes rest before you begin to pull the pork.

And just for clarification, you have two butts, not one cut in half. Most of the cryovac packages sold at Depot, Sams, Costco, etc. are twin packs.

BG Egghead · April 2011

Thanks, Using your Micro Adjuster, works eggcelent! I should have stated they were purchased bonless and already in two pieces.( I did't noticed untill it was opened)

transversal · April 2011

thirdeye, what is a micro adjuster?

thirdeye · April 2011

Okay, that's actually easier than cooking a butt & picnic. I really haven't cooked to many boneless butts, and can't guess how the cook time compares to a bone-in one.... I guess their thickness will come in to play.

thirdeye · April 2011

I'll drop you an email through the Forum. If you don't see it in a few minutes, check your junk box. All the ones I get through the Forum wind up there...

transversal · April 2011

Gotcha. Lookin for it.

transversal · April 2011

No luck yet thirdeye....

BG Egghead · April 2011

OK. They are pretty thick 4"-6" approx. and semi "butterflied" from bone removal.Thanx again!

thirdeye · April 2011

I got it..

Grandpas Grub · April 2011

There is always the question about the dome thermometer being calibrated.

There was a post about the stall in a butt cook yesterday.

While you are in your butt cook you might want to jump down and check this post out. It is regarding the meat temperature during a low and slow cook. The dome temperature was 250° as opposed to yours but the tendencies will be about the same.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1082046&catid=1

GG

stike · April 2011

yeah. sounds like he's actually on target, time wise, especially running a lower than normal dome temp of 220 (200 at the grate probably).

bump to 250 and grab a 12-pack of beer.

stike · April 2011

"lucy"

Dnorman · April 2011

This is a neet little deal, Is this the Micro adjuster.

transversal · April 2011

Gotcha, Stike. Ordered it from the Big Guy just a few hours ago. Had seen it before, but was uncertain where it came from. Now I know and should be the proud user of one sometime next week. Hope all is well your way.

benny · May 2011

where did you get this ?

Do I have a problem w/ my but(s)

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