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Help! 1st timer boston butt temperature problem!

mookie
mookie Posts: 26
edited November -0001 in EggHead Forum
I am having temperature issues with my egg...

I bought a boston butt for the first time and decided to conquer my feelings of inadequacies with my egg! I have struggled with getting the right temp, getting it stabilized, and had yet to smoke anything on my baby...So, I mustered all the courage I could, and it took over an hour, and FINALLY got the egg to settle at 250...my dilemma is this: I have an Oregon Scientific that only has a set temp of 170. After only 4 hours, its at 164! To top it off, after reading on this forum, I think I am having calibration issues as well, but I can't check it in the middle of the cook! It's 10:46 pm now. I started at 6:10....what do I do?
Stacey
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Comments

  • mookie
    mookie Posts: 26
    By the way, it's an 8 lb butt...and just to be clear, I am trying to figure out how to tell when the meat reaches 200 degrees when my thermometer only goes to 170...plus, I read that I am not supposed to open the egg or mess with it for 10 hours...I am so confused!
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  • Ripnem
    Ripnem Posts: 5,511
    I'll bet anything your thermometer is 40-60 degrees off. Your probably cooking at 310 or so. Do you know for sure the meat thermometer doesn't go past 170? Put it in boiling water if your not sure.

    An option would be to put it in a 250* oven. Others will chime in.
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  • Unknown
    Unknown
    Stacey, opening to peek is no no, but opening to fix problem is okay. In your case opening is good because it'll slow down the cook. Go ahead, remove the dome thermometer and check calibration in boiling water. Washed the dome thermometer probe thoroughly, it'll measure more accurately, plus after the butt reach 170 internal (may be as long as few hours later) you can use the dome therm to measure the meat temp.
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  • Unknown
    Unknown
    Stacey, is your Oregon Scientific therm similar to this one?
    http://www2.oregonscientific.com/assets/manuals2/AW129.pdf
    If you change meat type to pork or chicken, I think the target temp will change to 185. Also, regardless of the target temp, it shouldn't prevent current temp from reaching 200, just turn off the alarm.
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  • mookie
    mookie Posts: 26
    By the way, it's an 8 lb butt...and just to be clear, I am trying to figure out how to tell when the meat reaches 200 degrees when my thermometer only goes to 170...plus, I read that I am not supposed to open the egg or mess with it for 10 hours...I am so confused!
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    You need a meat thermometer it will go higher than 200. It won't hurt to sneak a peak every now and then I always do. :whistle: A butt is a pretty simple cook and is somewhat forgiving but you do need a meat thermometer. :ermm:
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  • mookie
    mookie Posts: 26
    oops...don't know how that got reposted...
    Anyway, thanks for the suggestions! I haven't clicked on the link yet, but I do believe that's the one I have!

    Silly question...how do I get the dome thermometer out of the egg? Also, do I submerge the whole thing in boiling water?
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  • mookie
    mookie Posts: 26
    I agree...I have 2 others, but they aren't working, so I was excited when I found this at a yard sale for 50 cents! still, I want a Maverick when I can afford one...sigh.
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  • Bacchus
    Bacchus Posts: 6,019
    Invest in a Thermapen, you wont be sorry.
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  • stike
    stike Posts: 15,597
    you can check your thermos mid-cook. the fire and meat won't know. i don't put my thermo into the meat until i wake up in the morning anyway.

    164 is fine. your next post to us will be "oh my goid, it's still 165 five hours later...!" hahaha

    butts rise in temp fast to about 1605, then cruise in a plateau for hours as the collagen breaks down.
    ed egli avea del cul fatto trombetta -Dante
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  • Unknown
    Unknown
    There's a tension clip underneath, just squeeze them to release the tension and pull out the thermometer, careful, it's hot. Just immerse 1/2 to 2/3 of the probe in water.
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  • Rolling Egg
    Rolling Egg Posts: 1,995
    I agree with others. Check your thermo for calibration. If youhave a bone in butt, you can tell its done by looking at the bone to see if the meats seperating from it clean. Just grab it and wiggle a lil bit. If it tries to come out then its done. Also you can stick it with a fork and the meat should twist with the fork. Good luck.
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  • Unknown
    Unknown
    Finally and answer that helps the poor guy!

    Stick the fork in and twist!
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  • stike
    stike Posts: 15,597
    so where were you genius?

    anyway, you are both too late anyway. read his other post.

    (you goof, easy to sit back and lob "i toldja so" replies. why didn't you answer him in the first place? hahaha
    ed egli avea del cul fatto trombetta -Dante
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  • mookie
    mookie Posts: 26
    ...and I'm not a poor guy....I'm a poor GIRL! lol
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  • stike
    stike Posts: 15,597
    hahaha

    ooops
    ed egli avea del cul fatto trombetta -Dante
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