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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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06-19-2011, 11:50 AM
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#1 |
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Knows what a fatty is.
Join Date: 05-15-10
Location: Byron,IL
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Pork butt question
I am smoking two pork butts about 7 lbs a piece on my uds. I have had them on since 10 o clock lasy night so they have been on for almost 14 hours. I have maintained a temp between 225 and 250. The meat temp climbed to 170 where it stayed for a couple hours. now it has raised to 184 and it hasnt moved again for a couple hours. Trying to get to 190 to 200. I am growing concerned. Also I am not foiling. Any suggestions?
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06-19-2011, 11:52 AM
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#2 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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How is the bone? Can you move it in the meat?
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-19-2011, 11:54 AM
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#3 |
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Full Fledged Farker
Join Date: 02-19-11
Location: USA
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Are you sure your probe is placed where it isn't against the bone or something?
Go out and see if the bone slides out, or probe it with a knife or skewer a few times and see if it feels like you're pushing into room temperature butter. |
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06-19-2011, 12:08 PM
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#4 |
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is Blowin Smoke!
Join Date: 05-12-09
Location: Northern Michigan by the Pinkie
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Is that the plateau temp where connective tissue is breaking down / melting? EDIT: I guess that happens at 150-170
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06-19-2011, 12:12 PM
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#5 |
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Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Hitting the plateau - 150-170*.
Good suggestions... check your thermo placement and accuracy. Yes... wont take long once you hit 180* ... maybe another hour or 2 afterwards.
__________________
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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06-19-2011, 12:39 PM
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#6 |
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Knows what a fatty is.
Join Date: 05-15-10
Location: Byron,IL
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Thanks for all the input. I raised the temp to 260 and its moving now. Currently at 193
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06-19-2011, 01:06 PM
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#7 |
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Knows what a fatty is.
Join Date: 05-15-10
Location: Byron,IL
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I did the fork test and it went in like butter. Not eating until 3 so I foiled them and put them in a cooler w/ blankets.
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06-19-2011, 01:08 PM
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#8 |
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is Blowin Smoke!
Join Date: 05-12-09
Location: Northern Michigan by the Pinkie
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Sounds great!
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06-19-2011, 01:41 PM
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#9 |
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Is lookin for wood to cook with.
Join Date: 02-26-10
Location: Lebanon, mo
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Good luck. I'll be placing mine in the cooler in 30 or 40 minutes.
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06-19-2011, 01:45 PM
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#10 |
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is Blowin Smoke!
Join Date: 05-12-09
Location: Northern Michigan by the Pinkie
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wow... makes me very hungry. very nice!
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