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Can I do a pork butt with no leave-in thermometer?

bicktrav
bicktrav Posts: 640
in EggHead Forum
As of yet, I have no leave-in probe to monitor the internal temperature of whatever I'm cooking.  I'm planning on getting a Maverick soon, but I'm really itching to do a pork butt for some people we have coming over tomorrow.  There's no way I'm going to be able to get the Maverick today (unless someone knows of a store in the LA area that sells them), so I'm considering flying blind and trying the pork butt anyway.  I was going to do low and slow for 2 hours/pound at 225, not opening the dome to check the internal temp until the appropriate time has elapsed.  Do you think it's a terrible idea to fly blind like that?  Or does it sound like it could work?
Southern California
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Comments

  • Skiddymarker
    Skiddymarker Posts: 8,528
    Very doable, you have an instant read thermo of some kind I trust. Once the butt is at 195-200 and has that buttah feel, you are good to go. How big is the butt? 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • bicktrav
    bicktrav Posts: 640
    Skiddymarker said:

    Very doable, you have an instant read thermo of some kind I trust. Once the butt is at 195-200 and has that buttah feel, you are good to go. How big is the butt? 

    Great! I have a digital thermometer, so no problem there. Haven't picked up the butt yet. On my way to the butcher now. Probably looking to get one in the area of 5lbs.
    Southern California
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  • Boileregger
    Boileregger Posts: 614
    If you get one with bone in, no thermo needed at all. When the bone comes free, it is done!
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  • lousubcap
    lousubcap Posts: 37,829
    If you have an inexpensive analog meat thermo that you can stick in the butt and leave there-that is good enough.  You can find those in most supermarkets for $4-7 a copy.  They usually top out at 190*F so align the 190 with vertical and you are on your way.  But that is luxury @Boileregger hit the best indicator.  Actually w/o a thermo you won't be getting anxiety attacks over the stall ( or two) so it may be the best way to go.  Enjoy!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • bicktrav
    bicktrav Posts: 640
    Thanks for all the help. Just picked up a 5.5 # butt. How long do you all think I ought to wait before opening the dome and checking internal temp? Should I give it 1.5 hours per pound or 2 hours per pound?
    Southern California
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  • lousubcap
    lousubcap Posts: 37,829
    Your call-depends on your calibrated (key word) dome cook temp.  Work that with all the pork butt cook info that circulates thru the search function here or thru google with big green egg in the query and you are good to go..  If in doubt err on the early side and always remember FTC can be the great equalizer!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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