Disappointing 2nd try!

[TreyR]

I've been searching and reading this site for sometime. Its full of information and knowledgeable people. Hopefuly you can shed some light on what I'm doing wrong. I spent all day today smoking with a disappointing result. I had a 5lb butt and some babyback ribs.

This is my second attempt first had same result. I did the 2-2-1 method with the ribs. The ribs and butt both came out tough and rubbery. I have a Charbroil silver smoker. I maintained 230 degrees all day. The only mod was I raised the fire grate, I've yet to extend the exhaust down to the grate. My mouth was watering all day thinking about pulled pork and ending up eating a frozen pizza.

 

[Norcoredneck]

How have you been measuring the temp? If you are using the door thermometer they are way off. How did you measure temp on butt? Did you foil it?

 

[The_Kapn]

A bit of info please so we can help.

What is "tough and rubbery" to you? Can you be more specific?

How did you measure your smoker temp?
Factory thermometer or something at the grate level?

How long did you cook the butt?
Did you measure internal temps or just use time?

We are glad to help if we can pin down the situation and identify the problem for you.

Been to "Cattle Call"?????:lol:

TIM

 

[HeSmellsLikeSmoke]

Sorry to hear of your bad luck.

Could you explain how you cooked the ribs exactly. 2-2-1 may mean different things to different people.

5 lbs is small for a butt. Are you sure it actually was a butt? How did you cook that? What temperatures did you wrap and pull it. Did you cooler it, and if so how long? Was it bone in?

I am sure we can get you on the right track if we have the right information.

 

[TreyR]

I stuck a probe thermometer In the hole in the door with the door closed it was about 3 inches off the grate. I used a probe thermometer in the butt for internal temp. I did not foil the butt.

 

[TreyR]

Sorry to hear of your bad luck.

Could you explain how you cooked the ribs exactly. 2-2-1 may mean different things to different people.

5 lbs is small for a butt. Are you sure it actually was a butt? How did you cook that? What temperatures did you wrap and pull it. Did you cooler it, and if so how long? Was it bone in?

I am sure we can get you on the right track if we have the right information.

I did the ribs 2hours in the smoke 2 hours wrapped 1 hour in the smoke with sauce.

The package said boston butt it did have a bone I rubbed it with spices wrapped at 175. I did not cooler it. Pulled at 205.

 

[Bentley]

I would think a butt at 205* would be very tender, but you need to use temp. as a guide! When a bone in is done the bone will just easily pull out. Ribs are about the same, but it is a feel game, use the time and temp as a guide, but dont be afraid to cook as long as needed!

 

[HeSmellsLikeSmoke]

Based on your answers, I suspect that your thermometer is out of calibration as NorCor suggests. Try the ice water/boiling water test. Rich (Lost Nation Smoke Company) found his pit thermometer to be off by 75 degrees the other day! That sorta thing will screw you up big time.

BBs cooked two hours in foil at that temperature should be falling off the bone. I rarely leave BBs in foil much more than 30 minutes because I don't want them falling off the bone.

 

[TreyR]

How long should a 5lb butt at 230* usually take?

 

[Bigmista]

Did the bone on the Butt slide out of the meat? If it didn't, it wasn't done. The bone should slide right out cleanly.

If every thing is tough, spray it well with apple juice, wrap it in foil and stick it in the oven at 275 for about an hour. Then try it again. The meat should have enough smoke. It probably just needs more heat.

And when you checked the temp on the butt, did you check in multiple places?

 

[HeSmellsLikeSmoke]

How long should a 5lb butt at 230* usually take?

Trey, butts are all over the place on time. Depends on their structure. When that bone pulls right out and you stick a probe in and it feels like you are sticking the knife in butter, it is done. I have heard of small butts taking more time than large ones. Keri C. also had a case of a butt being done before the temperatures inidicated that they should be done.

A well done butt will nearly fall apart as you try to get it out of the smoker.

 

[Greendriver]

Ain't no way your gonna have no rubbery pork except for one reason - it weren't done.

 

[TreyR]

Did the bone on the Butt slide out of the meat? If it didn't, it wasn't done. The bone should slide right out cleanly.

If every thing is tough, spray it well with apple juice, wrap it in foil and stick it in the oven at 275 for about an hour. Then try it again. The meat should have enough smoke. It probably just needs more heat.

And when you checked the temp on the butt, did you check in multiple places?

The bone did not pull out easy at all. the skin was like beef jerky not like a normal bark. It had a nice smoke ring. It took 9 hours to get it where it was.

 

[nthole]

Trey, my buddy has a Charbroil Double Door (very similiar to the Silver) and one BIG thing you need to get done is to put a baffle across about halfway in order to draw the heat out. His first cook without the grate on the firebox side could be 250 and the grate on the exhaust side would be 150. Now you got charred meat on one side and raw on the other. Gotta get that pit balanced end to end.

He did a baffle mod and exhaust mod and raised the cooking grate and he's producing GREAT Q off his pit. Could be the meat too, but sounds like some learning experiences. Don't give up, if you can find someone local to play with get in touch with them. There's nothing like a little first hand experience to help you along.

 

[burnin butts]

I use a 3-2-1- method on ribs for a guideline. Sometimes it's longer, sometimes it's shorter. The best way I can tell you for ribs is to cook open until you see the bones protruding slightly around the edge. Then I wrap for 1.5 -2 hours. I will check the ribs at 1.5 hours to determine if it needs the other 1/2 hour. Then I unwrap and let it firm up for about 1 hour. All that is done at 200 degrees. The pork butt, you should've had it right on the money with the temps you say you had. But, if you would try wrapping it at 4-5 hours or 160 degrees, leave it wrapped for 2-3 hours or 190 degrees, and check the bone to see if it moves freely. If it doesn't, cover again and check it again in about an hour or so.

 

[thillin]

I've had smaller butts take close to 3hrs per pound. And like above, double check therm calibration.

 

[DaChief]

I use a 3-2-1- method on ribs for a guideline. Sometimes it's longer, sometimes it's shorter. The best way I can tell you for ribs is to cook open until you see the bones protruding slightly around the edge. Then I wrap for 1.5 -2 hours. I will check the ribs at 1.5 hours to determine if it needs the other 1/2 hour. Then I unwrap and let it firm up for about 1 hour. All that is done at 200 degrees. The pork butt, you should've had it right on the money with the temps you say you had. But, if you would try wrapping it at 4-5 hours or 160 degrees, leave it wrapped for 2-3 hours or 190 degrees, and check the bone to see if it moves freely. If it doesn't, cover again and check it again in about an hour or so.

I agree with this on the butts. Cooked 2 on the 4th. Foiled ~ 160, opened back up ~ 190 and took off ~ 200 & coolered. I had a difference of 2 hours between 2 butts that were pretty close to the same size. One went close to 12 hours.

 

[CajunSmoker]

Its all about the bone to me on a butt. If it doesnt slide out easily then it's not ready yet.

Like everyone else said, double check that thermometer, something don't sound right.

 

[ApronGuy]

Trey, I suggest going to the grocery store and buying an oven thermometer. It's a little dial thermo on a metal base that you set inside the oven. works well inside a smoker. The only drawback is that you have to open the door to see the temp. But it's very accurate.

Also, despite the temperature of the butt being at 205, it hadn't braised ... you need to wrap it in foil and hold it at temp for a few hours. The liquid released and the low temperature will help convert the connective tissue from collagen into gelatin. Thus you will be able to pull it.

 

[Mooner]

You gotta keep those bad boys in foil until their tender. Just cook the hell out of em, they will be tender eventually just gotta keep checkin.