Pork butt cook time question

[e4c6]

I put a 7.5 lb pork butt on the Kamado Joe last night and as of this post it has been on for 6 hrs and 15 mins. The internal thermometer of the meat is reading 192 degrees as we speak and the temperature of the cooker has been pretty constant the entire time at somewhere between 230 and 235 (both the grill thermometer and separate probe are reading that).

This is my first pork butt to cook and from what I've read, most people seem to average something like 8 to 9 hrs for a butt, whereas I'm something like 2 hrs shy of that. Having not done this before, I'm just worried I'm doing something wrong and it won't turn out very well.

Do cook times vary like this or did I screw something up? Any help at all would be appreciated. Thank y'all.

 

[LMAJ]

Take a deep breath in - all cooks are different so nothing to worry about. I do have a few questions...
Are you sure your thermos are accurate? Did you test them?
The internal temp is half the story - you want to make sure the probe goes into the meat with no resistance.
Butts are reallt forgiving so you will be fine. You planning on resting it in a cooler for awhile?

 

[---k---]

If your at 192, you might have another 1 to 2 hours to go. I think your within tolerance. The next one might be longer.

 

[e4c6]

Thank y'all for the quick responses. Here are the answers to the questions.

1) I tested the probe as best I could. I turned it on out of the package and it read the same temperature as my thermostat. Later on I positioned it about 1/2" above the grill surface and it read nearly the same temperature as the thermometer on the grill. I guess I didn't officially calibrate/test it, but I thought that was pretty good.

2) Yes, planning on resting it for about 2 hours or so. I was planning to have it for lunch, so no rush there.

I put the probe in the thickest part of the meat I could find. Perhaps it's just thinner than most?

 

[MikeMSD]

How much resistance did you feel when you put the probe back in? Once it's down to no resistance, it's done. If you feel resistance, cook it a bit longer.

Best way to check your thermometer is to measure some boiling water. Water boils at 212 degrees F at sea level. If your thermometer is relatively close to that in boiling water, you should be good.

Edit: Ohh, and safety tip, use some tongs to hold the thermometer in the boiling water.

 

[Lake Dogs]

7.5 lb butt, cooking in the 230-250 range, will get done in 7 hours. Your butt is just a little smaller than most. Also, if it's not bone-in, it'll cook faster... Relax, you're doing great.

 

[e4c6]

Thank y'all for the feedback, great stuff. I'll keep plowing ahead

 

[CarolinaQue]

I've seen 7.5 lb butts take 10 + hours, and I've seen 10 lb butts done in 7 hours. Point is, each piece of meat will be different. But, it sounds like you're in the ball park though. Did you foil it at all? This will speed up the cook time. Also, your probe may be near the bone or in some fat and that can cause an off reading. I agree that it should be probe tender before it's done. If you take it to this point, just remember to open the foil for a few minutes if it's foiled to let the steam escape. Not doing this will cause the butt to over cook and give you mushy meat. I've had butts that reached this point in the low 190's and also had them not reach until over 200*.

So what I'm saying is...sit back, relax, and enjoy the ride!!! Youhave plenty of time and you are right on schedule!!!

 

[LMAJ]

Let us know how it turns out.

 

[Ron_L]

Besides the advice above, move your probe to a couple of different spots. It may be in a vein of fat and that will throw off the reading. The temp is just a guideline anyway. Feel is the most reliable test.

 

[e4c6]

I just felt it with the probe and it was like putting a knife in butter, so I took it off and put it in the cooler. It felt great. All in all it was on there for about 7.5 hours, and yes I did foil for a bit which could have sped up the time.

Thank y'all again for the help. I plan on posting some pics later after the wife and I pig out (terrible pun) for lunch.

 

[AustinKnight]

You'll be fine the cooker your using is well insulated so you'll most likely have faster cook times, do you have a diffuser ? If not your cooking over direct heat you have to consider that also, I start smoking at a low temp now to achieve a nice ring then ramp up the temp to 350* here is a boneless butt I did the other day that was done in 6 hours