Tough butt....why?

BIGBADDAD · 12-19-2010, 05:16 PM

Started smoking it this morning about nine until 4 pm. Temps did spike some. Just started smoking this year and have done 2 shoulders and 3 butts that came out fine. This one is tough as a shoe.....have it in oven now trying to salvage it. My first post on this site!

landarc · 12-19-2010, 05:20 PM

7 hours is not a long time to smoke a butt in general. What were your temps and what type of cooker? If you are in the 225F to 250F range, it could easily take 10 to 12 hours for a butt.

Groundhog66 · 12-19-2010, 05:20 PM

What is the internal temp of the butt?

Kevin · 12-19-2010, 05:22 PM

Welcome,
I suspect you need to cook that butt a little longer and it will be fine. Let us know how it turns out.

chromestacks · 12-19-2010, 05:30 PM

Quote:

Originally Posted by landarc

7 hours is not a long time to smoke a butt in general. What were your temps and what type of cooker? If you are in the 225F to 250F range, it could easily take 10 to 12 hours for a butt.

What ^^^^ said. I usually do butts on my drum for at least 10 hours. some times longer but usually no more than 12. I like to take them to 190* IT then FTC for 1 hr before pulling. Been successful every time.

BIGBADDAD · 12-19-2010, 05:31 PM

up to 165 now in oven. temps spiked from 200 to 400 due to having trouble cuz never smoked in the winter I think....and went to church which let temp drop. She's still cooking...the bark tastes good!

Yakfishingfool · 12-19-2010, 05:35 PM

as mentioned, waaaaaaay under done

BIGBADDAD · 12-19-2010, 05:46 PM

ok. Used Magic Valley rub and gonna give it awhile (3 hours) more at 250 in oven.

bbqbull · 12-19-2010, 05:48 PM

Do not be afraid to ramp up your oven temperature.
I will just get your butt done quicker, don't forget to rest it for at least a half hour before pulling it.

thirdeye · 12-19-2010, 06:12 PM

Quote:

Originally Posted by BIGBADDAD

Started smoking it this morning about nine until 4 pm. Temps did spike some. Just started smoking this year and have done 2 shoulders and 3 butts that came out fine. This one is tough as a shoe.....have it in oven now trying to salvage it. My first post on this site!

Welcome to the neighborhood..... With some sucessful cooks under your belt, I can see why you are concerned... however, 8 hours is hardly enough time for an average size butt. I mean when I do an 8 pounder, it's just getting ready to start the good part of the cook after 8 hours.

So, just how large (weight wise) is this bad boy? It might also help if we knew what you are cooking on, and what kind of pit you are working.

LMAJ · 12-19-2010, 06:22 PM

Yep - what they said. You gotta let those puppies cook longer. You will be fine finishing it up in the oven, but next time give yourself plenty of time.

BIGBADDAD · 12-19-2010, 09:25 PM

Turned out perfect. Cooked it another 3+ hours in oven at 250 and BINGO....Just a beautful butt...moist and falling off the bone....just need confidence me thinks! 6 pounds or so and 12 hours...MMM MMM GOOD!

Groundhog66 · 12-19-2010, 09:29 PM

Never cook by time, always go by temp/feel. Glad to hear it turned out well, nice save.

gtr · 12-19-2010, 09:39 PM

Nice save - just remember a butt will be done when a probe or icepick will slide in without resistance, & if its bone in, the bone will wiggle easily. Sometimes a butt will stall somewhere in the 160 range for a few hours - then will continue to rise after that. Lots of folks will take the butt out of the cooker around 190, some higher some lower, but the temp is just one indicator - the best IMO is the probe test.

bmanMA · 12-19-2010, 09:57 PM

Yeah, cooks do vary brother. Had a butt today that went on at 5am, normally woulda/shoulda been ready around 5pm for its size; just pulled it at 9pm. Just wasn't ready until it was ready; I use temp as a guide and "feel" as the determination.

12-19-2010, 05:16 PM	#1
BIGBADDAD Found some matches. Join Date: 12-16-10 Location: Benton, Ky	Tough butt....why? Started smoking it this morning about nine until 4 pm. Temps did spike some. Just started smoking this year and have done 2 shoulders and 3 butts that came out fine. This one is tough as a shoe.....have it in oven now trying to salvage it. My first post on this site!

12-19-2010, 05:20 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	7 hours is not a long time to smoke a butt in general. What were your temps and what type of cooker? If you are in the 225F to 250F range, it could easily take 10 to 12 hours for a butt. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

12-19-2010, 05:20 PM	#3
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	What is the internal temp of the butt? __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

12-19-2010, 05:22 PM	#4
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Welcome, I suspect you need to cook that butt a little longer and it will be fine. Let us know how it turns out. __________________ Kevin

12-19-2010, 05:35 PM	#7
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York	as mentioned, waaaaaaay under done __________________ Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079

12-19-2010, 05:31 PM	#6
BIGBADDAD Found some matches. Join Date: 12-16-10 Location: Benton, Ky	up to 165 now in oven. temps spiked from 200 to 400 due to having trouble cuz never smoked in the winter I think....and went to church which let temp drop. She's still cooking...the bark tastes good!

12-19-2010, 05:46 PM	#8
BIGBADDAD Found some matches. Join Date: 12-16-10 Location: Benton, Ky	ok. Used Magic Valley rub and gonna give it awhile (3 hours) more at 250 in oven.

12-19-2010, 05:48 PM	#9
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Do not be afraid to ramp up your oven temperature. I will just get your butt done quicker, don't forget to rest it for at least a half hour before pulling it. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

12-19-2010, 06:22 PM	#11
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Yep - what they said. You gotta let those puppies cook longer. You will be fine finishing it up in the oven, but next time give yourself plenty of time. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

12-19-2010, 09:25 PM	#12
BIGBADDAD Found some matches. Join Date: 12-16-10 Location: Benton, Ky	Turned out perfect. Cooked it another 3+ hours in oven at 250 and BINGO....Just a beautful butt...moist and falling off the bone....just need confidence me thinks! 6 pounds or so and 12 hours...MMM MMM GOOD!

12-19-2010, 09:29 PM	#13
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	Never cook by time, always go by temp/feel. Glad to hear it turned out well, nice save. __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

12-19-2010, 09:39 PM	#14
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Nice save - just remember a butt will be done when a probe or icepick will slide in without resistance, & if its bone in, the bone will wiggle easily. Sometimes a butt will stall somewhere in the 160 range for a few hours - then will continue to rise after that. Lots of folks will take the butt out of the cooker around 190, some higher some lower, but the temp is just one indicator - the best IMO is the probe test. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

12-19-2010, 09:57 PM	#15
bmanMA is one Smokin' Farker Join Date: 03-02-10 Location: Lunenburg, MA	Yeah, cooks do vary brother. Had a butt today that went on at 5am, normally woulda/shoulda been ready around 5pm for its size; just pulled it at 9pm. Just wasn't ready until it was ready; I use temp as a guide and "feel" as the determination. __________________ Pork Butt and Chicken Legs (semi-retired)

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