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Pork butt help

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  • Irishfuente
    Club Member
    • Aug 2018
    • 15

    Pork butt help

    Brand new masterbuilt propane smoker. Put a 8 lbs pork butt on top shelf yesterday at 430pm its now 915am. So 17 hours and only at 180°. I can get temp in smoker to be either about 215°or 260° so ive went with cooler temp. How long is too long? Any other advice?
  • Mudkat
    Club Member
    • Feb 2017
    • 2087
    • At a river near me, MD
    • Weber Smokey Mountain 14.5"
      Weber 22" Kettel
      Weber Smokey Joe (2)
      One Grill 45" Rotisserie
      Lodge 5 qt. Dutch Oven
      Lodge 10.5" Double Loop Skillet
      Cast Iron 9" Skillet
      Cast Iron 12" Skillet
      Weber 22 Grill Grates
      Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

    #2
    My first butt took 18 hours. The last Hour or so in the oven to bring it to 203. And it was worth the wait! You want to be "probe tender" more than to hit a specific temp. Use a probe like a instant read thermometer if you have one and push it into the meat. If it's like pushing into butter your done.

    At 180 you're probably still too low to be probe tender. If you're running out of patience you could put in the oven at 280 to bring the temp up.

    Let's see some pics when you're done!

    Welcome to the Pit!

    Comment

    • Mudkat
      Club Member
      • Feb 2017
      • 2087
      • At a river near me, MD
      • Weber Smokey Mountain 14.5"
        Weber 22" Kettel
        Weber Smokey Joe (2)
        One Grill 45" Rotisserie
        Lodge 5 qt. Dutch Oven
        Lodge 10.5" Double Loop Skillet
        Cast Iron 9" Skillet
        Cast Iron 12" Skillet
        Weber 22 Grill Grates
        Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

      #3
      By the way, 260 degrees is fine for pork butt.

      Comment

      • smn1285
        Former Member
        • Feb 2017
        • 140
        • MD

        #4
        I would go with 260, the pork butt can take the heat. Smoking at 215 is going to take quite a long time. But it’s done when it’s done.

        Comment

        • Irishfuente
          Club Member
          • Aug 2018
          • 15

          #5
          Thanks guys.

          Comment

          • LA Pork Butt
            Charter Member
            • Dec 2014
            • 5364
            • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

            #6
            I think 215 is too low unless you want a really long cook. I don't Know your cooker but I routinely cook 10# Boston Butts at a dome temperature of 225 on my BGE for 12-14 hours to an internal temperature of 200. You might want to check your thermometer since built in ones are routinely inaccurate with a few exceptions. The cheaper the more likely it will be inaccurate.

            Comment

            • Steve R.
              Club Member
              • Jul 2016
              • 2320
              • Elizabethtown, KY
              • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

              #7
              Once you get to 180 and the bark is formed, it's simply a matter of how long you want to let it go. I usually wrap in foil at that point (no liquid added) and git 'er done. The time saved can then be spent holding at 150+ in the cooler or oven.

              Comment

              • jecucolo
                Club Member
                • Nov 2015
                • 1247
                • Schertz Texas
                • Pit Barrel Cooker
                  Slow 'n Sear for 22" Kettle
                  Weber 22" Kettle (Craiglist)
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                  Weber Rapid Fire Chimney
                  Maverick ET-732
                  Kingsford Original Charcoal
                  Kingsford Competition Charcoal
                  Anova Sous Vide

                #8
                Definitely wrap it in foil, raise the temp and when it gets to 203 put it in the faux cambro wrapped in towel for a few hours.

                Comment

                • UncleFester
                  Club Member
                  • Apr 2017
                  • 99
                  • Youngstown, OH

                  #9
                  Yeah I'd definitely ramp up to 260, pork shoulder can handle that easy. 260 and Bring it home! enjoy!

                  Comment

                  • Al-FogoCharcoal
                    Former Member
                    • Aug 2018
                    • 7

                    #10
                    The best advice for me is.. “do not cook with a watch, cook with a thermometer”. Cook to 190-200F, rest wrapped in foil/butcher paper and in cooler for an hour and the pull. Mouth watering results.

                    Comment

                    • scottranda
                      Charter Member
                      • May 2015
                      • 1731
                      • Charlotte, NC

                      #11
                      I cut my butts in two, smoked at 250-260, probe tender in 6-7 hours! I’m holding them in a Cambro now!

                      Comment

                      • texastweeter
                        Club Member
                        • Jul 2017
                        • 2895
                        • Republic of Texas

                        #12
                        start early, crutch late, probe tender, hold long.

                        Comment

                        • Irishfuente
                          Club Member
                          • Aug 2018
                          • 15

                          #13
                          Well after 23 hours it is done and amazingly moist and shredded with my bear claws like butter. I just need a little more time with the smoker trying to find the sweet spot. I am definitely doing the Crutch next time. Now when I do brisket what temp range do i need to shoot at?
                          Attached Files

                          Comment

                          • Santamarina
                            Club Member
                            • Aug 2018
                            • 733
                            • Wildomar, CA

                            #14
                            I routinely run my smoker at 250F-270F and don’t have any problems with pork butt or brisket. Always moist and tender. The main thing is to know your pit. Even at those higher temps my pork butt takes 14+ hours.

                            Comment


                            • Irishfuente
                              Irishfuente commented
                              Editing a comment
                              Ok good. This makes me feel less anxious
                          • FireMan
                            Charter Member
                            • Jul 2015
                            • 7678
                            • Bottom of Winnebago

                            #15
                            Well Irishfuente you really hurt our feelings there, all 10,000+ of us, yup, ya really did. Ya asked for help before you said HI. It’s OK, we’ll let it slide this time. Welcome, eat good & have fun.

                            Comment


                            • Irishfuente
                              Irishfuente commented
                              Editing a comment
                              I apologize thank you for forgiving me

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