Smoking a 10lb butt gotta question

Discussion in 'Grilling Pork' started by nimand, Jun 26, 2012.

  1. nimand

    nimand Newbie

    Hey guys Im smoking a 10lb butt today in a regular old brinkman smoker. Its only been on four hours but temps already at 168 according to thermometer. Problem is were noting having company for another 11 hours 0_0. Any advice on this??
  2. s2k9k

    s2k9k AMNPS Test Group

    Do you know that your therm is accurate? What temp are you smoking at?  It still could hit a stall and sit for hours. I'm sure it still has hours to go to get to 205 anyway and if it does get done early you can wrap it in foil then put it in a cooler with some towels and it will stay hot for hours.
  3. nimand

    nimand Newbie

    Checking the therm. now just bought a new one yesterday. Also I am not a very avid smoker so I dont have a thermometer for my grill just the sill warm,ideal, and hot. 
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    My guess would be your smoking closer to 300.
    I have done hot and fast before. I would keep the fat cap down
    to help keep the rub from burning
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to SMF. The first thing I would do is check the smoker temp next move the probe in the butt to make sure your not in a fat deposit. You still have a ways to go so I would continue with the smoke and see what time it finishes then wrap it in foil if you haven't already then wrap in an old towel and place it in a warm dry cooler. If I had a long time before serving I would put the probe in an monitor the temps while it's in the cooler. If you can't keep it above 140 then I'd take it out and pull it then put it into the fridge then reheat before serving.

    I just saw the other responses (yea I type slow) if you have a potato handy slip the probe through it and lay it on the grate near the meat and see what the actual smoker temp is once you make sure the thermo is accurate. Once you know and adjust it then take the probe out wipe it with alcohol dry it and put it back into the meat
    Last edited: Jun 26, 2012
  6. nimand

    nimand Newbie

    Ok Ill give it a flip my thermometer is off by about 5-7 degrees so thats good to know! Thanks guys
  7. nimand

    nimand Newbie

    Alrighty Thermo. is right tried a few diff spots getting 175ish. One spot was 185 but I believe that was a fat spot...I dont have a potato

    :( I might go get one though!
  8. nimand

    nimand Newbie

    Lid on or off the smoker when doing the potato method???
  9. Lid on.
  10. plj

    plj Meat Mopper

    Note that you need to have the tip of the thermo OUTSIDE the potato - the whole point is to check the temp inside your smoker, not the temp of the potato :)

    (not sure if that was clear or not in the previous posts)
  11. At about that 160 to 170 area is where you can have a stall for 2 or 3 hrs.

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