Boston Butt - Early/mid smoke question???

Discussion in 'Pork' started by lsilber, Jan 18, 2015.

  1. lsilber

    lsilber Fire Starter

    The 2 8lb butts have been on the smoker for about 2.5 hours and we are sitting steady at about 240...

    I have a large foil drip pan below the butts, but I just lifted the lid for the first time and the pan doesn't have any liquid in it. The butts are crusty from the dry rub, but no liquid seems to be dropping down.

    This is my first butt on my new Oklahoma Joe offset smoker, is this normal??

    Any hints/tips/feedback etc would be great.
     
  2. raastros2

    raastros2 Smoking Fanatic OTBS Member

    It will take a while for the fat to start rendering yessir
     
  3. bear55

    bear55 Master of the Pit

    I would not worry too much about it at this point.  As long as your smoker is at 240 you are cooking and all is well.  Keep an eye on both smoker as well as internal meat temps.  If you are making pulled pork, pull the butts when they reach 203-205.  I always foil mine at 165.  Be sure you rest them for at least an hour before pulling.

    Richard
     
  4. lsilber

    lsilber Fire Starter

    Thanks fellas. I am monitoring internal temp. At 107 right now a little over 2.5 hours in.

    I have debated quite a bit whether to foil or not. I think it's going to be a game time decision.
     
  5. raastros2

    raastros2 Smoking Fanatic OTBS Member

    I never foil but lots of guys swear by it
     
  6. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    I foil ,let's the meat reabsorb the juices
     
  7. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    i foil to speed things up
     
  8. I don't foil. I like the bark.

    Remember to keep the lid closed or [​IMG].

    Happy smoken.

    David

    PS [​IMG]
     
  9. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    You are fine.

    I pull mine from the smoker at 195* and allow to rest for about 30min. No need to pull at higher temp, for me it is over cooked at that point and can get mushy texture.
     
  10. raastros2

    raastros2 Smoking Fanatic OTBS Member

    :yeahthat:
     
  11. lsilber

    lsilber Fire Starter

    So far I am at internal temp of 160 after 5 hours. Temp has been running a little higher last hour or so (250). I assume I'll hit "the stall" soon??
     
  12. lsilber

    lsilber Fire Starter

    171 internal temp after 6.5 hours and no stall yet. I expect it to hit sometime soon. Stabilized right at 225-230.
     
  13. krubby

    krubby Smoke Blower

    sounds like this are going along about as perfect as they could.
     
  14. lsilber

    lsilber Fire Starter

    8 hours in and I hit "the stall" at 178. Time to wait it out!!
     
  15. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Wrap wrap wrap
     
  16. lsilber

    lsilber Fire Starter

    I don't need to eat for another 5 hours. I wasn't planning on wrapping. Should I?
     
  17. timberjet

    timberjet Master of the Pit

    If you find that your bark is too crunchy for your liking you can foil for the last little bit and it will soften it up a little. Just make sure and double wrap and rest in the a dry cooler with a little liquid and wrap in towels and rest for an hour or so. It will be great. Trust me. I like 203 for my magic number. Never had a bad one.
     
    Last edited: Jan 18, 2015
  18. lsilber

    lsilber Fire Starter

    Thanks timber!! I knew to double wrap in foil and put in cooler, but not familiar with the liquid.

    What should I use and wear?
     
  19. lsilber

    lsilber Fire Starter

    Where*
     
  20. lsilber

    lsilber Fire Starter

    It appears the stall has actually happened at 187. Sat at 178 for about 20-30 min, but has been on 187 for a long time now. Smoker is at 250, but might crank it up to 275. At 10 hours right now.
     

Share This Page