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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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05-17-2013, 08:42 PM | #1 |
is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
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2 pork butts....32* I.T. Question
Just through (2) 8lb. pork butts. I had a hunch that they were still close to froze in the inside. I put them on and put my probes in and found that they were both 32* it. Is this going to be a problem in the end? Meaning is the outside going to be black as coal and burnt by the time the it is done?
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Charbroil gas, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere, Lg. BGE |
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05-17-2013, 09:04 PM | #3 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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If most of the pork butt is thawed throw you will be fine as long as you start at a low temp. I had a couple pork butts that were mostly thawed but the centers were still slightly frozen. I threw them on the smoker at 225 for and hour, after that I ramped it up to 280 and it turned out fine.
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~Ren~ Fat Kids Club Founding Member |
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05-17-2013, 09:15 PM | #4 |
is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
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The drum is running about 235*. I'll lower it a bit
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Charbroil gas, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere, Lg. BGE |
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05-17-2013, 09:18 PM | #5 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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If it is running at 235 you will be fine. The middle will defrost nicely and won't cause any issue. If you do notice that the outside is getting darker than you want before it finishes, wrap it in foil or butchers paper and keep cooking it until it is done.
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~Ren~ Fat Kids Club Founding Member |
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Thanks from:---> |
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