Butt Question

I put a boston butt on grill this morning, around 6 am. I have kept my stick burner temp in the 210 - 250- degree range. I cant seem to get the butt over the 160 degree range... is it just the size of the butt?

Sorry about the delay on the update. I filled my belly, watched the UCLA game, with my friend, and when our guests left, it was time to go sleepy sleepy. Anyways, here are some pictures. I have to learn patience..... This is a lessons learned for me. I also spoke with Country (thanks for the call bro) who filled me in on the plataeu, etc.

Anyways, I noticed a foiling coment on another thread that I was looking at. I decided to foil that sucker at about 163*. I left it foiled and brought the heat up to like 275* for another hour. I came back to check it and it had come up to just about 175*. By this time, our guests had arrived, the wife was giving me some looks... not the good ones... so I decided to pull and let rest in cooler. I know I know... I gave in to peer pressure....

It looked okay. Everyone enjoyed the pulled pork, but I knew deep down that I had been impatient and I had been BAD. After speaking with Contry, I think I am really going to work on getting that UDS done and start doing overnights.....

Here is some pron.....


I tried using prepared mustard this time before I used the rub...




These next few shots are at about 6 hours in, about 12:30, with the spares flanking the butt....




After pulling from smoker and letting rest about 30 minutes....




I am very comfortable with my spares. The prep, the smoking, used the 3-1.5-1 method. Wrapped and let rest for about an hour, maybe an hor and a half


Prepping the sammy


My plate. The wifey made her much requested potato salad. It's aight.....


So the end result was that everyone enjoyed what I pt out, but I am my own worst critic and I know I could have done better. I will chalk this up to live and learn.... I will stand firm on my temps from now on and tell all those waiting to eat to keep enjoying the potato chips..... Patience, they say, is a virtue.....

HB-BBQ said:

Looks really good Vic. I too am surprised at the color of the pork after pulling it at 175F vs the normal 190F-195F range. It looks like it shredded up nicely and had a nice bark, so maybe your meat thermo is off...

Click to expand...

I may just have to invest in a thermopen. Saving my money mod......

I dunno.... I heard the blue one may be the most accurate