After 15 hours, my pork butt is finally done!

Jaskew82 · 06-26-2011, 02:00 PM

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.

sandiegobbq · 06-26-2011, 02:05 PM

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.

HeSmellsLikeSmoke · 06-26-2011, 02:08 PM

It's gonna be worth the long wait unless there was too much beer involved in the process

J'ville Grill · 06-26-2011, 02:41 PM

I also cook my butts a lot higher than 225, never had a bad one yet.

fnbish · 06-26-2011, 03:08 PM

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.

El Ropo · 06-26-2011, 04:21 PM

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.

dalcant757 · 06-26-2011, 04:40 PM

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.

J'ville Grill · 06-26-2011, 05:15 PM

Quote:

Originally Posted by dalcant757

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.

Jaskew82 · 06-26-2011, 05:19 PM

Quote:

Originally Posted by J'ville Grill

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. :-)

06-26-2011, 02:00 PM	#1
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	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

06-26-2011, 02:08 PM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	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-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

06-26-2011, 02:41 PM	#4
J'ville Grill is One Chatty Farker Join Date: 11-18-10 Location: Jacksonville, Fl. Downloads: 0 Uploads: 0	I also cook my butts a lot higher than 225, never had a bad one yet. __________________ Rick 18.5" Weber Smokey Mountain 22.5" Weber OTG with Cajun Bandit Conversion Kit Char-Griller Akorn with side cart 1999 Weber Master-Touch - bent but not broken 14.5" Weber Smokey Joe Silver

06-26-2011, 03:08 PM	#5
fnbish is One Chatty Farker Join Date: 01-10-11 Location: Buford, GA Downloads: 0 Uploads: 0	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 22.5 WSM Backwoods G2 Party Backwoods G2 Chubby Big Green Egg XL Weber 18.5 Kettle "Tenacious Q" Competition Team Follow Tenacious Q on Facebook!! KCBS CBJ

06-26-2011, 04:21 PM	#6
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	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. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

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

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	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.

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