The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 05-09-2011, 10:57 AM   #1
gad99sten
Is lookin for wood to cook with.
 
Join Date: 07-25-10
Location: Mississippi
Downloads: 0
Uploads: 0
Default Boston Butt Temp Question (Updated)

Ok...I put two five pound butts on my BGE starting at 8 last night. Got up this morning at 7 and the internal temp is 185. I don't have temp gauge for the grate, but the dome gauge was reading 250 when I went to bed and 230 when i got up. I got the dome temp back to 250 and came to the office. Just got a call from the house that the internal temp is only 186. it has only gone up 1 degree in two hours and temp is holding at 250 on the egg.

This is my first low and slow on this thing...do i ride it out or is that to long to be haning at that temp? Thanks!

Last edited by gad99sten; 05-09-2011 at 02:02 PM..
gad99sten is offline   Reply With Quote


Unread 05-09-2011, 11:09 AM   #2
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Downloads: 0
Uploads: 0
Default

Wrap it in foil and place back onto the Egg. It will climb pretty fast from there. Take it to 200º wrap in old towels and place into an old cooler for 2-4 hours.
__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote


Unread 05-09-2011, 11:11 AM   #3
Arlin_MacRae
Moderator

 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Downloads: 1
Uploads: 0
Default

They've hit the plateau. Concur with what Midnight Smoke said. Get 'em in foil and they'll shoot up.
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Unread 05-09-2011, 11:14 AM   #4
gad99sten
Is lookin for wood to cook with.
 
Join Date: 07-25-10
Location: Mississippi
Downloads: 0
Uploads: 0
Default

My only problem is my mom is at the house keeping the kids...she has no idea how to work an egg. Will the meat be ok until i get home for lunch or does it need to be wrapped now? Will the meat come out of this plateau?
gad99sten is offline   Reply With Quote


Unread 05-09-2011, 11:16 AM   #5
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by gad99sten View Post
My only problem is my mom is at the house keeping the kids...she has no idea how to work an egg. Will the meat be ok until i get home for lunch or does it need to be wrapped now? Will the meat come out of this plateau?
People do it all the time. The question is, will it be on to long by lunch, you never know! Have Mom watch it and if it gets close to 200º have her wrap and put into cooler.
__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote


Unread 05-09-2011, 11:20 AM   #6
gad99sten
Is lookin for wood to cook with.
 
Join Date: 07-25-10
Location: Mississippi
Downloads: 0
Uploads: 0
Default

She is watching my internal meat thermometer and is going to take it off if it ever reaches 195. Will it dry the meat out to let it cook in this plateau until i get home for lunch?
gad99sten is offline   Reply With Quote


Unread 05-09-2011, 11:20 AM   #7
Cliff H.
is One Chatty Farker
 
Cliff H.'s Avatar
 
Join Date: 03-03-07
Location: Jonesboro Arkansas
Downloads: 0
Uploads: 0
Default

The magic is happening during the plateau.
__________________
Cliff
Cliff H. is offline   Reply With Quote


Unread 05-09-2011, 11:23 AM   #8
gad99sten
Is lookin for wood to cook with.
 
Join Date: 07-25-10
Location: Mississippi
Downloads: 0
Uploads: 0
Default

Thanks guys! I will Ride it out! Just didn't want it to be dry...I always have a stall in heat rising at 150-160. Never had it stall this long at this high of a temp. Only nine degrees to go. Cheers!
gad99sten is offline   Reply With Quote


Unread 05-09-2011, 11:26 AM   #9
dkruks
Knows what a fatty is.
 
dkruks's Avatar
 
Join Date: 05-02-11
Location: Martensville, Saskatchewan
Downloads: 0
Uploads: 0
Default

I was reading a different thread, and a member was talking about bbqing and patients...so if the magic is happening when the meat hit this plateau, if there was enough time would it be better to leave the meat reach 200* on its own or wrap it in foil to speed the process along?

Dave
dkruks is offline   Reply With Quote


Unread 05-09-2011, 11:42 AM   #10
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Yup, wait for it. It will happen. You'll know when it's ready by feel and when you jiggle the bone.
__________________
Chris Baker
Join the BBQ Brethren Throwdowns
Sole recipient of the Silverfinger and fingerlickin Awards!
Yes, I own a whole bunch of BBQ crap also.
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Unread 05-09-2011, 11:47 AM   #11
gad99sten
Is lookin for wood to cook with.
 
Join Date: 07-25-10
Location: Mississippi
Downloads: 0
Uploads: 0
Default

Just called the house and the temp is still at 186...that is 3 hours with no change in temp. Wft! The dome temp is at 270 which i'm assuming grate temp is 230ish.
gad99sten is offline   Reply With Quote


Unread 05-09-2011, 11:49 AM   #12
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by gad99sten View Post
Just called the house and the temp is still at 186...that is 3 hours with no change in temp. Wft! The dome temp is at 270 which i'm assuming grate temp is 230ish.
Move the Probe.
__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote


Unread 05-09-2011, 11:54 AM   #13
gad99sten
Is lookin for wood to cook with.
 
Join Date: 07-25-10
Location: Mississippi
Downloads: 0
Uploads: 0
Default

I will move the probe when i get home....i hate to pull out at the last second, but i may finish this thinG in the oven. I am scared this is going to be a piece of jerky when i get home.
gad99sten is offline   Reply With Quote


Unread 05-09-2011, 12:00 PM   #14
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by gad99sten View Post
I will move the probe when i get home....i hate to pull out at the last second, .
Not touching that one.


.
__________________
.
Bill-Chicago

"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 05-09-2011, 12:05 PM   #15
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by gad99sten View Post
I will move the probe when i get home....i hate to pull out at the last second, but i may finish this thinG in the oven. I am scared this is going to be a piece of jerky when i get home.
To plateau temp is a little high to me too. Do you have another Thermo to check with? Are both Butts at the same temp. 5lb Butts should not be taking so long to me. On the Egg, do you have the Fire ring set so the intake is lined up? I assume you do have a Plate Setter. If yes, is the it positioned so the heat can rise to the Dome Thermo direct. Probably has nothing to do with it but something seems off.
__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Boston roast = boston butt Hozman Q-talk 3 11-08-2011 09:22 PM
Hot and fast boston butt question RichC Q-talk 17 12-20-2010 04:38 PM
Boston Butt Question brewerjamie15 Q-talk 12 09-20-2010 10:06 AM
Hot & Fast Pork Butt Temp. Question Bulverde Q-talk 11 03-23-2010 09:11 AM
Boston Butt Question bassbuster33 Q-talk 21 09-05-2009 06:46 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:33 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts