cooking too quick???

Discussion in 'Pork' started by steveo, May 16, 2010.

  1. i got a 5 1/2 butt on the smoker now. i started it at 8:45 am and its 11:50 now and internally is 140 degrees already. my goal is 190 or so for pulled pork sammiches later. do yall think its okay or do i need to turn the heat down a bit. i was keeping it around 280-300degrees from the start. it spiked a couple a times to 350 but it wasnt for long.
  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Dial it back. Smoking (especially large pieces of meat) is best done between 200° & 250°. You have to give it time to break down all the fat and connective tissue in the piece of meat or it will be tough and chewey.

    I would let it hit 165° then foil it till it gets to 205° internal temp. That should hopefully help it get nice and tender even though it might have cooked a bit fast.

    Good luck [​IMG]
  3. okay thanks. ill try that. i usually have a problem keeping my temp up in the cooker but then again it is 85 degrees here[​IMG]
  4. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    I agree.. Get the temps down. Low and slow is what you want with these types of meat.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I also agree with theses other guys here. I would turn it down a few notches for I usually smoke at between 230° and 250° for most of my smokes. Now if your doing chicken I usually turn it up to maybe 275° or 300° for to crisp the skin.
  6. thanks for the advise. i dont have a grate temp reading. all i got is the cheapy ambiant temp located at the top of grill. if it reads 250 about what temp do you think the grate temp is(that IS what im supposed to go by right?). thanks
  7. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    What type of smoker?
    Agree with lowering the temp also. You should be getting into the "stall" right now. This is where the meat will stay at the same temp for quite awhile. Don't panic and raise the temp back up! After the stall you will see the temp steadily rise again and you should get that ohh so good pork smell in the air..
  8. its a side box chargriller. and , yea, thats what im hoping for. im just gonna maintain 230 and wrap it at 165 and then when it reaches 200 ,into the cooler it goes for about an hour. hopefully it will turn out okay.
  9. smokin leo

    smokin leo Meat Mopper

    my ecb vert temp gauge is a steady fifty degrees low on the door
    but the butts ive done are about the same size as yours
    i smokem at 240-250
    i do a 4-2-1 method on mine they turn out great
    but like the others say bring to 160-165 then foil
    good luck
  10. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Butts are very forgiving so you shoule be fine. Do you have a thermo in your oven? Snag that one and get an idea of what your grate temp is, if not - make a quick trip to the groery store and get one. Quick and cheap way to know what's going on. Good luck!
  11. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    If you haven't done it yet, look at the sticky under charcoal smokers about moding horizontal offsets. Most apply to the Char-grillers. They make a big differance on how it runs.

Share This Page