When I first received my FireBoard, I used the probe for pork butt - I found it to be fun but not essential. Since you have one and this is your first cook, I would definitely use it. It will be very helpful.
Once you have a number of cooks down, you will find that pork butts are very forgiving. You could overcook it, but due to the fat content, it is hard to do (if you have experience). Brisket is a much tougher cook for "getting it right". So much so, I don’t think many would compare the two in terms of complexity.
Have fun with the probe, do a few of them with it and once you learn, you will likely find you won’t need it for this type of roast.
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Any reason to NOT use a continuous temp probe on a pork but?
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I always use an internal probe on all big hunks of meat, including pork butts. I generally follow Meathead’s method. I don’t wrap unless I have to in order to get the cook done on time.
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I use the temp probe on my Traeger just to monitor the internal temp via WIFI. Pretty handy.
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I only found one guy who said @ 150 he’ll check the fat to see if it has rendered and then wrap. I am I going Harry Soo mode so the fat cap is on the bottom
And I’ll spritz every hour. I dry rubbed with Meathead’s pork rub. First time for me, so I am not positive what the right color needs to be. Harry did say that the tenderness seems to exist in the 190-200 degree range after wrapping. Mad Scientist basically said the same.
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In my experience you can kind of tell when pork butt is done by touch or buy poking it with a thermometer. I always hear them say it should soft as butter on some videos.
Personally I would at least want a thermometer to know what my cooker temperature is especially if I’m using my WSM.
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No reason NOT to use, many just smoke to color, before they wrap, if they wrap. You eventually need to probe the meat for done tender. I always use thermometer, just so I know where I’m at, but I wrap when color is correct, never at a particular temp.
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Any reason to NOT use a continuous temp probe on a pork but?
Doing my first pork butt today. Watched a few videos and it seems the "pros" never used an internal temperature probe when doing pork butts. Reasons? Or just preference?Tags: None
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