First butt -MES 30

[Captain91]

Hey all, bought an MES 30 a couple months back and am finally giving it a go today on a pork butt. I’m having a heck of a time keeping a temperature range that seems acceptable.

I have an Amazen tray setup on the bottom and chip loader out so it gets plenty of oxygen to smoke. I have a Weber digital probe (one ambient and one in meat), I had it between 220 and 230 ambient temp for a good half hour while warming it up, popped in the butt quickly (door open 3 seconds tops) and my temperatures are swinging from 210-240 now. Is this normal after placing meat in? It’s been 2 hours now and no signs of it coming back to my average 220 temp. Any help would be appreciated to this new guy that doesn’t know a thing.

 

[holyfeld]

Tried to reply ... got an error.

 

[holyfeld]

Tried to reply ... got an error.

Join the chat room? A handful of us hanging there.

 

[holyfeld]

So ... first, relax. Pork butt is a very forgiving cut of meat.

Unless you want this butt for supper. Then put it in the oven at 350F.

What's happening outside? Windy? Cold?

Did you pull the chip tray out about an inch? IIRC that's what they recommend.

What was the butt temp when you pushed it in? If you came out of the fridge you put a very cold thermal load in the smoker.

MES smokers have on/off control, so some oscillation is normal. If you're swinging between 210 - 240, your average temp should be around 225, which is generally accepted smoking temp. As you're not swinging between 100 and 300, I'd not worry too much.

At this time you might want to keep an eye on things, but you've got another 13 hours or so to go, so there's plenty of time to panic.

Do yo plan to braise when you hit the stall?

 

[chef jimmyj]

Yes, those swings are normal. They will become less as the meat heats. The temp will be more steady at about 4 hours in. You are looking for the Average temp to be around your setpoint...JJ

 

[GaryHibbert]

No sweat. When I'm smoking a pork butt in my MES 30, I aim for a cooking temp of 240ish. Anything close to that--if it swings up or down--is just fine.
Like JJ said, once the meat warms through, your temps will settle down.
Gary

 

[Captain91]

Good point, I hadn’t even thought about initial meat temp. It was 50° when I put it in, up to 140° now.
Chip tray is pulled out entirely, didn't realize it should be in partly, it’s about 50° outside with light breeze. I’ve gone into this with little to no research, figured when it stalled I’d just wait it out and see if it pushes through, if not I was going to try wrapping it. Its only 4lb so I calculated a rough 7 hrs to smoke.

thanks for the votes of confidence, I had no clue what an acceptable swing would be, I figured only 5-10° each way.

 

[holyfeld]

In 3 hours you gained 90 F. What final internal temperature do you hope to reach before you rest then pull?

 

[Captain91]

3.5 now yup. Plan is to go to 205-207 ish and rest an hour in cooler before pulling

 

[Dr. Dobbins]

You will be fine, for pork but you need to start worrying if you are pushing 300 or more.

 

[holyfeld]

keep us updated!

Oh, and if there aren't any pictures ... it didn't happen.

 

[normanaj]

Done many a butts in my MES30.You're fine.....its all about finish IT temp.Like others have said pork butt is very forgiving.