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medeloach
07-26-2014, 03:23 PM
I put a 5.74 lb butt in the UDS at 5:18am at 250-280 degrees and it stalled first at 165 then again at 185. Finally gave up a half hour ago with the UDS dropping down to 230 - decided to put it in the oven to finish. That's like over 10 hrs and it still wasn't ready! Anyone ever have a cook go like this before? Was this pig a bench press champion or something?

mchar69
07-26-2014, 03:29 PM
Did you wrap it? And at what oven temp did you use?
It's done when it's done.
Get us some pics of your finished deliciosity.
And I bet your therm for the smoker is off... not too uncommon.
I have one that's 50 degrees off.

Demosthenes9
07-26-2014, 03:38 PM
Was it a whole butt ? Or was it a portion of one ?

medeloach
07-26-2014, 03:38 PM
Well, if my thermometer is off of the smoker and on the igrill, I'd be amazed. May have to test them both. In the meantime, I wrapped that puppy and put in a 325 deg oven. Finally got it to 188 deg. Shooting for 195 and then I'll test the bone wiggle. Sure hope it turns out ok, as my mom is visiting from South Carolina and I have it all planned out to serve it with homemade mustard-based bbq sauce. Also making some London broil tonight - marinating as I type this. Will definitely post pron soon!

mchar69
07-26-2014, 04:23 PM
I think you are hitting the timing just right for a 6 - 6:30 pm meal.
Light that fire now for the London and HOT HOT HOT.
6 minutes per side, maybe.
Got an 8" SHARP knife and a cutting board to capture the juices ready?
Tent that LB loosely, 20 minutes, make sure it's rare in the middle, more
cooked at each end.
Your sides are ready for the table, I'm sure.

homemade mustard-based bbq sauce.On the side, fo sho.

You are going to be pleasantly surprised!!
And your guests will be astonished!
Will you slice the LB at the table,
an awesome presentation,
(or chicken out in the kitchen?)
There is a lot of juice coming, delicious juices to be saved.
PICS PICS PICS!

Just pull the pork and serve some sauced, some ready for sauce on the side.
This is gonna be an awesome cook!

pjtexas1
07-26-2014, 04:27 PM
happened to me before if I didn't wrap it.

mchar69
07-26-2014, 04:28 PM
Slicing Straight down on the LB gives you shorter fibers, and an easier chew.
Slicing on the bias (angled) Looks better (more red)
but the fibers are elongated and a bit harder to chew..
Save the juices. Don't overcook the LB, it will be dog food.

Blythewood BBQ'er
07-26-2014, 04:29 PM
Good job on the mustard base:thumb: should make her feel right at home!

mchar69
07-26-2014, 06:43 PM
Waiting 4 pics.

medeloach
07-26-2014, 06:52 PM
We'll, the pork was outstanding. The LB, not so much. I injected and marinated for about an hour and it obviously wasn't enough bc it was tough as nails. I asked my wife to bring home flat irons, but they apparently didn't have any, so she picked up LB instead. I seared them over direct heat and them took them to 123 on indirect. I just think they needed more time in the marinade. Flavor was outstanding though.

Ok - enough talk. Onto some pics:

http://i8.photobucket.com/albums/a34/tygur90/cooking/7F976795-653C-4A53-B330-BDB619C69A30_zpsavuajsl8.jpg

Wife made cucumber salad:
http://i8.photobucket.com/albums/a34/tygur90/cooking/E6C5F91E-4DA3-4D1F-BAAF-B92E41D8B6CF_zpskef1xwf3.jpg

Roasted rosemary potatoes:
http://i8.photobucket.com/albums/a34/tygur90/cooking/FFBEA1EB-35E7-4800-8845-A1AC151C4035_zpsgjjdjhrb.jpg

Plated with mustard bbq sauce:
http://i8.photobucket.com/albums/a34/tygur90/cooking/693A2960-B2BD-42EB-91FF-F3B7B9CBD0FA_zps06t9mxg0.jpg

medeloach
07-26-2014, 06:54 PM
Slicing Straight down on the LB gives you shorter fibers, and an easier chew.
Slicing on the bias (angled) Looks better (more red)
but the fibers are elongated and a bit harder to chew..
Save the juices. Don't overcook the LB, it will be dog food.

This is where I went awry. Should've sliced straight down. Dang it!

Lake Dogs
07-26-2014, 06:56 PM
Well, if my thermometer is off of the smoker and on the igrill, I'd be amazed. May have to test them both.

Please DO test them and please DONT be amazed. We've probably said on bbq-brethren a few thousand times (perhaps I'm under-estimating this; it's many hundred thousand times) that the external mounted thermometers are notoriously off; some high, some low. When we're talking about cooking temperatures, we're talking about on the cook surface. If your thermometer is either closer to the fire than the surface, or if it's near the top (heat rises), they tend to be hotter. If other, they tend to be colder than the actual cooking temperature.

For what it's worth, I have 2 different offset smokers. One show the temperatures about 40 degrees higher, the other about 40 degrees lower.

Check the surface; it's all that matters.

Demosthenes9
07-26-2014, 09:41 PM
That London Broil looks real good. I'd be happy if someone put that on my plate.