Small pork butt - might need help

[PSULion]

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 - here’s pics of FireBoard readings and the butt after 4 hours - temp has been pretty consistent so far in 230 range - thinking I’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 😀 Go USA 🇺🇸⚽️🇺🇸

[RonB]

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.

[mountainsmoker]

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

[PSULion]

RonBmountainsmoker thanks guys! Can’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 - I’ll wrap now 😀 has a nice bark 👍Pics to follow

[mountainsmoker]

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]

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]

How'd it come out?

[PSULion]

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! 😀

[mountainsmoker]

All butts are different some are more tender than others.

[Mr. Bones]

Droolin in progress...Please, Stand By...

[PSULion]

Thanks for the help! You guys are the best ❤️👍

[Mr. Bones]

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]

Leftovers 👍😀

[Sweaty Paul]

Looks delicious. Great pic.

[Mr. Bones]

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]

Thank you 😊

[PSULion]

Thanks, everyone! Mr. Bones, that would be smoke on sister!! ! 😀😀😀 and yes, hope the levees hold 👍

[Mr. Bones]

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]

Thanks Mr. Bones! No worries - appreciate your kindness! 😀 sorry, but those were cheater pickles out of a jar 🙄😂 Do like to
make bead and butter pickles and jalapeños, though! Waiting on my tiny garden harvest 👍

[dshaffes]

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