Pork Butt - Temperature Control

Johnnyd8833 · June 2016

I have a butt smoking while I'm at work. My wife is home but can't pay close attention. It was great this morning, steady at 250 for 1.5 hours. Over the last hour it "shot up to about 340. I've had her close the vents a decent percentage. Have I ruined the meat? I'm going to eat it anyway. Can a butt handle somewhat short surges in temperature?

Johnnyd8833 · June 2016

I'm guessing as more coals start to combust, it creates a need to constantly play with the air until all the coals are burning. Of course, then the coals burn out so I could be left with a need to add before I get home.

Battleborn · June 2016

I would say, assuming that there isn't a ton of up and down during the cook, you will be fine. I would wrap after the stall (usually around 160-170 IT for me) to help retain some moisture. Down side is it may mess with your bark some. The 340 is fine, there are a lot of people on here that cook turbo butts at 350.

tarheelmatt · June 2016

Butts are very forgiving. Many "turbo" butts at 350° range.

Did you use a water pan by chance?

Battleborn · June 2016

You shouldn't need to add more lump assuming you started with a full load. Once the EGG gets dialed in, you (or wife) won't need to mess with it too much. The temp rise was probably just due to it stabilizing after the butt was put on. If the temp stays high, just cook to temp and FTC until you are ready to eat.

fishlessman · June 2016

butts are pretty forgiving with temp spikes so i would not worry. the key is to get a stable fire, then put the meat on, for a low and slow im around 1/16th inch open for the lower vent and the top daisy is hardly open at all, each egg is different though for the settings. you want to get a stable temp and not play with the settings, stable means the fire is not growing, just moving around in the lump as it burns, all the lump burning is a 1200 degree dome temp,that doesnt happen unless you set up for it to happen

BikerBob · June 2016

Sunday night I cooked for 18 hours with the temp moving as high as 300 and dropping to 200. I checked it every couple of hours. After the cook, I opened up the vents and for the next two hours the temp rose and then I stabilized it at 700 for an hour or more of clean burn, I just started a fire for tonight's cook and there was probably enough lump left to cook steaks. This is a medium, You should have plenty of coal if you started with a full load.
Check with a meat thermometer sooner than you planned. If the thermometer slides in easily the meat is done. If the needle says around 200 you really did good.
I either foil and cooler, stick in microwave or oven turned off until time to serve.
Eat a piece for me.

Johnnyd8833 · July 2016

It all worked out fantastic! 8.5 hours total. Slipped off the bone, bark was great and no dry meat! Thank you all for the help!

lousubcap · July 2016

As above, no worries with the temp climb other than to understand (to an extent) what caused it. Stable is the key here. And the question about the water pan is in play here depending on whether you used one.
The pan with any liquid in it acts as a heat-sink as long as the liquid is present. Once it all boils off the the temperature will rise to the natural vent setting for a no-water pan fire. FWIW-

da87 · July 2016

Pork Butt - Temperature Control

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