URGENT - Question about Butt

[ChicagoScott]

So I've had an 8lb pork butt on for about 15.5 hours. The internal temp read 196 so I went to fork test it. Fork test in the 196 half was great, ready to go. But then I stuck the fork in the other side and it was still tough, so I moved the thermometer to that side: it reads 183. What do I do?

If this information helps: I was planning to FTC for about 4 hours.

Thank you in advance for your help.

ChicagoScott

[pensrock]

I would rotate it. Maybe the one side is getting more heat than the other?

[Grouperman941]

I would flip it/turn it around and keep on cooking. It will not hurt the hot side to cook a little longer.

[ChicagoScott]

Thanks. I rotated and left it in for a bit longer. I'll let you know how it turns out. It's FTC for about 2 more hours... 

The lesson learned on this one is definitely rotate the meat while cooking. It was the front side (nearest the door) that was under-done.

This is my third time using the OBS - ribs, chicken and now this pork butt. I'm realizing that in addition to the science there is a ton of art and finesse required when smoking. I'm sure that's obvious to all the experienced smokers on here...

ChicagoScott

[dman4505]

Thanks. I rotated and left it in for a bit longer. I'll let you know how it turns out. It's FTC for about 2 more hours... 

The lesson learned on this one is definitely rotate the meat while cooking. It was the front side (nearest the door) that was under-done.

This is my third time using the OBS - ribs, chicken and now this pork butt. I'm realizing that in addition to the science there is a ton of art and finesse required when smoking. I'm sure that's obvious to all the experienced smokers on here...

ChicagoScott

So how did it turn out?
Yes there is a bit of finesse to smoking, but the great thing is that on most occassions even our mistakes taste good.

Don

[ChicagoScott]

Tasty, but not as moist as I would like. Lessons were learned...

Luckily that was only half of a 15 pound butt. The other half was in the fridge, rubbed and ready to smoke. I set it on the counter for about 45 minutes and put it in the OBS on high/max around 2:00 PM. After 3.5 hours of smoke, apple and hickory alternated, I dumped the water bowl, refilled it with boiling water and also put a 9 x 13 foil pan of boiling water on the bottom rack. [I figured that by not opening the door as much I wouldn't lose the heat and moisture.] That brought the cabinet temperature to about 216. It recovered fairly quickly to 225, and it stayed 225-230 for most of the cook (though the temperature was set on high the whole time). I opened the door for the first time at 9:30 PM to put more water in the bowl and pan (I could have waited longer - the pan wasn't even close to empty).  I set my alarm for 3:45 AM to refill again. I got up, heated some more water and refilled. The meat was at 186. I had trouble falling asleep so I put on some Netflix documentary about Burning Man. In retrospect that's pretty ironic. At 4:30 AM my Maverick started beeping. 195. I walked back out to fork test it. I stuck the fork in and it went from one side to the other. Straight through like a warm knife in butter. I'm pretty sure I got goosebumps. I pulled out the fork and sampled the meat. Ambrosia. Food of the gods. I wanted to wake the family. Almost did but then got my senses back. I FTC'd and served it for breakfast at 8:30.

Long answer to a very short question... Hopefully there is something in here that will help other first timers.

ChicagoScott

PS: The documentary - Spark: A Burning Man Story - was pretty good, 3.5 stars of 5.

[pensrock]

Glad it worked out for you. Next time it will be easier.  :)