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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-12-2013, 05:06 PM | #1 |
On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
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Someone tell me what the heck is going on with my pork butt!
Put the 3.7lb pork putt on the Kamado Joe this morning at 9:20. It is now after 5:00 and I am only at 178 degrees (two thermometers checking it). Temps of the Kamado have varied between 205 and 260.
So I am well over 7 and a half hours and still around 12 degrees from when I wanted to pull it. Am I doing something wrong? Would wrapping it in foil help it finish quicker? Other than added a 2nd oven thermometer to it I haven't done anything.
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01-12-2013, 05:10 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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You are allowing it to get too cold if it is fluctuating down to 205F, that is killing your cook. Personally, I would pull it and stuff it into the oven at 400F and get it done. Raise the pit temperature to 300F or more. You can wrap, I would add some apple juice or liquid, foil wrap, that will help.
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[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] |
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01-12-2013, 05:11 PM | #3 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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^^^ + 1
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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01-12-2013, 05:12 PM | #4 | |
On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
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Quote:
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Kamado Joe Classic |
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01-12-2013, 05:13 PM | #5 |
Knows what a fatty is.
Join Date: 09-24-12
Location: Milwaukee
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I've had them take 19 hours at 225. It just takes a long time sometimes. If you get desperate and guests are getting hungry, you can always put it in a 275 oven to finish up.
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01-12-2013, 05:13 PM | #6 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Sounds like something is off...
Has the Kamado thermo been verified? Are you using analog, digital, or bi-metal thermos? Should have been done by now if everything has been verified. If everything ok, should be another hour... nearing the end of the stall. If tired of waiting; wrap it and finish off in the oven above 300.
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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01-12-2013, 05:16 PM | #7 | |
On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
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Quote:
The Maverick food and the cheap oven temp both read the same temp and both are stuck at different parts of the middle section.
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Kamado Joe Classic |
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01-12-2013, 05:16 PM | #8 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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I'm thinking something is off too. A 3.7lb butt shoulda been done by now. Are you checking it a lot, AKA, opening the lid very often?
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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01-12-2013, 05:23 PM | #9 |
On the road to being a farker
Join Date: 05-01-12
Location: Knoxville tn
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I have found at those temps they take forever to get done. I have been doing mine in the 275 range and it cuts the cook time way down.
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OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen |
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01-12-2013, 05:29 PM | #10 |
On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
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Ok, wrapped it in foil and pour a little coke in the foil (all I had).
Internal temp of the butt has jumped from 180 to 185 in less than a minute. Edit: Letting the grill get between 275 and 300 now.
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Kamado Joe Classic |
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01-12-2013, 05:32 PM | #11 |
On the road to being a farker
Join Date: 01-02-13
Location: Northville, MI
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Run into a big stall? Check this link out:
http://eggheadforum.com/discussion/1...-pork-shoulder I have 2 7lbs shoulders on, put 'em on the same time you did, mine are at 180 right now. I was stalled at 165 for a couple hours.
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Dan - 22.5" Weber Smokey Mountain | 22.5" Weber OTS | Weber Smokey Joe |
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01-12-2013, 05:33 PM | #12 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Looks like you are almost there. The foil will get it done pretty quick now. Course, since it's in foil and no longer getting any smoke, oven it and get to eating faster if you want.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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01-12-2013, 05:35 PM | #13 | |
is One Chatty Farker
Join Date: 02-11-10
Location: Northern VA
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Quote:
wallace
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wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!" |
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01-12-2013, 05:40 PM | #14 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Sometimes you hit a big stall running at those temps. 275 is the sweet spot for me.
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01-12-2013, 05:41 PM | #15 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Typically the dome thermometer in a ceramic cooker reads higher than the actual cooking temp (at the grate), 20 to 30 degrees in fact. So, going from your dome temps, it appears you have actually been cooking at 185° to 230°.... or am I confused? If so, this still seems like a long time for a small butt, but if we average those temps, you were cooking around 208°, and since you are going to a finish IT of 200°, it will take a long time to get there (your pit temp -to- finish temp is almost a 1:1 ratio)
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