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Small pork butt - might need help

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  • PSULion
    Club Member
    • Jul 2016
    • 91
    • Near Boston

    Small pork butt - might need help

    Hi,
    I have 5 lb pork butt on now - did the overnight dry brine, MMD rub this am, went on at 8 am - planning dinner at 5:30 pm - hereโ€™s pics of FireBoard readings and the butt after 4 hours - temp has been pretty consistent so far in 230 range - thinking Iโ€™ll have time to just keep it on without wrapping so it can get a better bark - should I take it off at 203 degrees? Wrap and rest in faux Cambro ? Thanks in advance ๐Ÿ˜€ Go USA ๐Ÿ‡บ๐Ÿ‡ธโšฝ๏ธ๐Ÿ‡บ๐Ÿ‡ธ Click image for larger version

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  • RonB
    Club Member
    • Apr 2016
    • 10800
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    I'd bump the temp to ~ 275*. You can always hold in a faux cambro for a few hours. You will get a better product that way too.

    Comment

    • mountainsmoker
      Club Member
      • Jun 2019
      • 1452
      • Bryson City, NC

      #3
      I am just seeing this so a little late responding. You are probably approaching 200 by now. You will have an excellent bark by now. Wrap in heavy duty foil a couple of times and put in your cooler. The bark will stay nice. I did one July 4th and it had a good bark for about 2 hours. I like a little bit of crispy bark. My butt on Thursday was 6.2lbs and took 8 hours as a reference.

      If you want take your smoker down to 150 and hold it there.I

      Comment

      • PSULion
        Club Member
        • Jul 2016
        • 91
        • Near Boston

        #4
        RonBmountainsmoker thanks guys! Canโ€™t seem to crank up the heat any more - all vents open - It was up to 195 at one point but now hanging at 186 - Iโ€™ll wrap now ๐Ÿ˜€ has a nice bark ๐Ÿ‘Pics to follow

        Comment


        • mountainsmoker
          mountainsmoker commented
          Editing a comment
          Hi Penn State It will be fine. If you got it to 195 and hold it for a couple at 185 it just gets tenderer.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          As a Winner in th way too late, an also way too little, if yer cooker won't climb in temp, like ya was seekin after, might not hurt to toss some more fuel in there, assumin that yer vent settins were not th initial/underlyin cause of restriction of th combustion process...
      • mountainsmoker
        Club Member
        • Jun 2019
        • 1452
        • Bryson City, NC

        #5
        How'd it come out?

        Comment

        • PSULion
          Club Member
          • Jul 2016
          • 91
          • Near Boston

          #6
          Click image for larger version

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ID:	709657 Thanks for the help! Turned out well but I think could have been a bit more tender - made nice sliders and the chicken came out well too! Appreciate the the help for a newbie! ๐Ÿ˜€ Click image for larger version

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          Comment


          • mountainsmoker
            mountainsmoker commented
            Editing a comment
            All butts are different some are more tender than others.

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Droolin in progress...Please, Stand By...
        • PSULion
          Club Member
          • Jul 2016
          • 91
          • Near Boston

          #7
          Thanks for the help! You guys are the best โค๏ธ๐Ÿ‘

          Comment


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            If I was even purt near bout half as cool as yerself, then, I would graciously accept yer compliment, My Dear Lady...

            Sadly, I can make no such claim...

            Smoke On, Sister!
        • PSULion
          Club Member
          • Jul 2016
          • 91
          • Near Boston

          #8
          Leftovers ๐Ÿ‘๐Ÿ˜€ Click image for larger version

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          Comment


          • Sweaty Paul
            Sweaty Paul commented
            Editing a comment
            Looks delicious. Great pic.

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Ya done went an done it, again, droolin all over, hopin fervently that th levees hold tight!
            Claussen? Jus curious, them pickles really help make th shot, an, undoubtedly, th pics
        • PSULion
          Club Member
          • Jul 2016
          • 91
          • Near Boston

          #9
          Thank you ๐Ÿ˜Š

          Comment

          • PSULion
            Club Member
            • Jul 2016
            • 91
            • Near Boston

            #10
            Thanks, everyone! Mr. Bones, that would be smoke on sister!! ! ๐Ÿ˜€๐Ÿ˜€๐Ÿ˜€ and yes, hope the levees hold ๐Ÿ‘

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              My fervent apologies, an please fergive my ignorance, Sister!
              Fixed my comment, above, as well... PSULion
              P.S. Still kinda wonderin me, some, bout them pickles, above, lol...
              lmk, when yer time permits, please??
          • PSULion
            Club Member
            • Jul 2016
            • 91
            • Near Boston

            #11
            Thanks Mr. Bones! No worries - appreciate your kindness! ๐Ÿ˜€ sorry, but those were cheater pickles out of a jar ๐Ÿ™„๐Ÿ˜‚ Do like to
            make bead and butter pickles and jalapeรฑos, though! Waiting on my tiny garden harvest ๐Ÿ‘

            Comment

            • dshaffes
              Charter Member
              • Jan 2015
              • 257
              • NJ

              #12
              I don't just go by time and temp alone, but rather make sure it's probe tender before you take it off. I have found that pork butts usually need to get to 203 degrees before they probe like butter

              Comment

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