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 06-26-2011, 02:00 PM   #1
Jaskew82
is One Chatty Farker
 
Jaskew82's Avatar
 
Join Date: 06-20-11
Location: Airmont, NY
Downloads: 0
Uploads: 0
Default After 15 hours, my pork butt is finally done!

Sitting in a cooler resting now. Plan on pulling it in 1 hour... Stay tuned for pr0n.

Unfortunately I had to crank up the temp (up to 275, was 225) on the WSM because the internal temp of the pork was going backwards from 186 all the way down to 178.
__________________
Hillside BBQ

2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
Jaskew82 is offline   Reply With Quote


Unread 06-26-2011, 02:05 PM   #2
sandiegobbq
is one Smokin' Farker
 
sandiegobbq's Avatar
 
Join Date: 06-22-11
Location: chula vista, ca
Downloads: 0
Uploads: 0
Default

I wouldn't stress on temperature for a butt.

I like to cook my butts a lot higher than that.

I also go by feel when it is done.

That could be 180 or 210 or whatever the heck it ends up.

Poke and feel is more reliable than a thermometer most of the time.
sandiegobbq is offline   Reply With Quote


Unread 06-26-2011, 02:08 PM   #3
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

It's gonna be worth the long wait unless there was too much beer involved in the process
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is online now   Reply With Quote


Unread 06-26-2011, 02:41 PM   #4
J'ville Grill
is Blowin Smoke!

 
Join Date: 11-18-10
Location: USA
Downloads: 0
Uploads: 0
Default

I also cook my butts a lot higher than 225, never had a bad one yet.
__________________
Rick
J'ville Grill is offline   Reply With Quote


Unread 06-26-2011, 03:08 PM   #5
fnbish
Babbling Farker

 
fnbish's Avatar
 
Join Date: 01-10-11
Location: Lawrenceville, GA
Downloads: 0
Uploads: 0
Default

Sometimes they take forever. I did my first high heat butt yesterday. Started at 225 for the first hr then to 350. Took 6hrs total and was great. If you like playing around i'd say give that a try sometime.
__________________
-Jason
Shirley Fabrication Offset Awesome Pit
22.5 WSM
Backwoods G2 Party & G2 Chubby
Big Green Egg XL
Weber 18.5 Kettle
"Tenacious Q" Competition Team
Follow Tenacious Q on Facebook!!
KCBS CBJ
fnbish is online now   Reply With Quote


Unread 06-26-2011, 04:21 PM   #6
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

I prefer to sleep, so choose to cook butts and other large difficult cuts of meat at a higher temp, 275-300 works for me. Same results, and more sleep.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Unread 06-26-2011, 04:40 PM   #7
dalcant757
Got rid of the matchlight.
 
Join Date: 06-17-10
Location: Pittsburgh, PA
Downloads: 0
Uploads: 0
Default

I read somewhere today, I think it was an article by Steven Raichlen, that you can sometime expect some decrease in temperature while the fat and collagen is melting.
dalcant757 is offline   Reply With Quote


Unread 06-26-2011, 05:15 PM   #8
J'ville Grill
is Blowin Smoke!

 
Join Date: 11-18-10
Location: USA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dalcant757 View Post
I read somewhere today, I think it was an article by Steven Raichlen, that you can sometime expect some decrease in temperature while the fat and collagen is melting.
Yup, I've seen it happen before I knew it was normal. Started doubting my thermometers and a lot of other things including my sanity.
__________________
Rick
J'ville Grill is offline   Reply With Quote


Unread 06-26-2011, 05:19 PM   #9
Jaskew82
is One Chatty Farker
 
Jaskew82's Avatar
 
Join Date: 06-20-11
Location: Airmont, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by J'ville Grill View Post
Yup, I've seen it happen before I knew it was normal. Started doubting my thermometers and a lot of other things including my sanity.
Yea, that is what happened to me for sure (doubts!) but in the end it all works out! Was delicious!

My wife even said it was better than Dinosaur BBQ - which is a huge compliment considering they are the best around here.

P.S
I will take that compliment with a grain of salt considering she has to live with me. :-)
__________________
Hillside BBQ

2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
Jaskew82 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
18 Pounds of Pork Butt in 6 Hours. But........ Igotgas Q-talk 8 08-09-2011 05:28 PM
I smoked Picnic Pork at 60C for 3 hours and 70C for 7 hours woodpelletsmoker Gravity Fed smokers and Grills 4 07-01-2011 05:56 AM
A 10lb butt in 8 hours? got14u Q-talk 16 06-21-2011 07:05 AM
Rotisserie Butt Again, Pulled Pork In 5 Hours Midnight Smoke Q-talk 9 09-06-2010 11:48 AM
8 hours into my first butt SgtFubar Q-talk 17 09-10-2009 11:26 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 09:26 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