Temperature Differential in a Pork Butt

[dave_trimble]

Just curious what you guys do in a situation when you have a large temp swing from one end of a hunk of meat to another. In my current situation, I'm doing a boneless butt at 225, and have two probes in it. One probe has hit my "alarm" temp of 203, while the other is sitting at 188. I have verified the temps with my Thermapen, and this is not an unusual situation for me. Typically, I'll continue to cook until the cooler side gets closer to my finishing temp, while keeping an eye on the hotter end. I've had situations where I'll get as hot as 210 on one side before I pull it from the grill, and I always get good results. What do you all do when this happens?

[Henrik]

I haven't seen that big a difference, but I don't worry too much. It catches up while resting in the faux cambro, so for me it's not a big deal.

[DeusDingo]

i don't have this problem but you could always rotate when one side gets close to 190

[dave_trimble]

I don't think that would do much, as the issue isn't caused by temperature differences in my smoker. Pork butts are asymmetrical, and as such you will always have temp differences within them. FWIW, when I checked with my Thermapen, the probe that was reading 203 was placed literally in the only spot in the entire butt that was at 203. An inch in any direction would see a drop of a few degrees.

[DeusDingo]

sorry i wasn't sure if you were using an offset or kettle with SNS or something else with a temp difference on one side of the roast. you have no signature so i don't know what you're cooking on

[dave_trimble]

My apologies. I'm using a Traeger Select until my Blazn Grid Iron arrives.

[LA Pork Butt]

I only put one probe in 10# Boston Butts and usually pull it at 200 or go for probe tender. It has always been great either way. If you are concerned check for probe tender and pull it then. There is a piece of meat in the Butt that will never reach the same probe tender as their rest. When you pull it there will be little difference. Enjoy.

[Steve R.]

Smoking a butt, or pretty much any other large hunk of red meat, is more of an art than an exact science. I'd just take one probe out. Problem solved!

[HorseDoctor]

What Mr. Bones said!!!

[dave_trimble]

Steve R.: But...but the Fireboard has 6 ports! If I don't use them all I'm not getting my money's worth!

[dave_trimble]

Mr. Bones: You said it, man. When I mention numbers I typically cook to, it's because I find those numbers to be closest to probe-tender in the past. I'm not suggesting that we should cook to exact numbers on the thermometer.