First Pork Butt Since Buying Maverick ET-732

Discussion in 'Pork' started by philh, Aug 5, 2014.

  1. I have always wanted a Maverick ET-732. Since Todd had the 20% off sale with free shipping I finally purchased one. I ordered last Friday about 10:00 AM and received my unit on Monday. He shipped the same day as I ordered it. That's good service.

    I had my butcher cut me a small butt so I could test this new thermometer. About 4 lbs. I'm about 3 hours into the smoke and the maverick is working great.

    I did do a boiling test last night. We are at sea level and both probes read at 212 degrees. 

    Sorry I didn't take any pictures preparing the butt. I used Jeffs Rub and let it sit while the rub melted into the meat. I will take pictures when I pull the butt. This is also the first one that I have done on my stick burner. I have always done them on my Masterbuilt Propane XL. I am using Oak wood,, I bet it will be good.. lol

    Phil
     
    padronman likes this.
  2. knifebld

    knifebld Smoking Fanatic

    Looking forward to those pics Phil!
     
  3. Wanna see those pics.  Man that Butt should be close to being DONE by NOW.  [​IMG]
     
  4. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Looking forward to the pics. 

    Had to look up Edinburg, TX.  Man, you can't get too much further south than that.  I spent three years in Kingsville.  Good memories of South Texas.
     
    Last edited: Aug 5, 2014
  5. We are way deep south texas.. lol

    I have never had a small butt take as long as this one did. I put it on at 2:00 PM yesterday. Between 230 and 260 pit temp. At 1:00 AM this morning it was still stalled at 180 degrees. I removed it & placed it in our oven at 230 degrees oven temp so I could get some shuteye. It finally hit 203 degrees IT at 6:30 AM this morning. The maverick said my oven was cycling between 232 and 248 degrees.

    This butt stalled for almost 10 hours. I had CSR's do that once. The wife was mad at me on that one. lol

    I'll take pics after I warm the butt back up & once it is pulled.

    Phil
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Wow---I never heard of a 10 hour stall !

    I take it you didn't foil it at any time? I usually foil mine at about 165* IT, but if you didn't do that, I would at least have foiled it when you put it in the oven.

    Bear
     
  7. Holy Crap [​IMG]  a 4 lb butt took that long???  You sure it was a pork butt and not a cinder block? [​IMG]  

    Scott
     
  8. No foil.

    I did hit 140 within 3 or 4 hours so I wasn't real worried about it. If it dried out some I'll make pulled pork sammies with a good dose of BBQ sauce. That'll fix them up.

    I've had this happen once before with country style ribs. They usually get done in about 4 to 5 hours. I had a rack full take 14 to 15 hours. Guess the pig didn't want to get out of the warm pit.. [​IMG]

    Phil 
     
  9. It might have been a car tire for as long as it took. lol You never know sometimes when you cook to temp. Hope I don't get another one like that again soon.. [​IMG]
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---With the prices going up & up, those Pigs are probably going to get even more independent & ornery.

    I'll bet it was mighty tasty!!

    Bear
     
  11. They were some of the best CSR's I have ever cooked. Just took so dang long.. lol

    Gonna have the pork butt tonight for dinner. We will see how it tastes then.. One hell of a rest.. [​IMG]
     
  12. I promised a few pics so here they are. The wife said this was one of my best butts yet.


    Here we are before pulling.


    Pulled off a chunk so you can see the smoke ring and how moist it is.


    Here is some pulled. I will be doing it like this again. Hopefully we will not have a 10 hour stall next time.. lol

    Thanks for looking.

    Phil
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Great, Phil !!![​IMG][​IMG]

    Mighty Tasty!![​IMG][​IMG]

    Bear
     
  14. knifebld

    knifebld Smoking Fanatic

    Weird that it took that long...but no metter...you stayed with it and it turned out great from the looks of your pics! Great job bud!
     
  15. Thanks for the kind words Bear and knife.

    It was one of my best. I guess nothing beats plain old wood smoking.. [​IMG]

    Though it is tough trying to keep low temps when the outside temp is over 100... lol

    Phil

    P.S. I ate 3 sammies last night.. Boy was I full.....
     
  16. Looks like I had TWO car tires last night [​IMG]   Damn things [​IMG]  [​IMG]
     
  17. lol [​IMG]
     

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