Pork butt/ injection question

[Roget]

My butts always take 15 to 20 hours (@ 225-230F)
I always go to 195F.

Until last night I had never injected my butt.
I injected an 8.25 lb. butt with apple juice, rubbed it & hit the Bradley.
I started it at 8.30 last night, expecting it to take until about  1:00/3:00 today.
At 6:30 AM it was at 196F.

Only 10 hours!!!

Now my question for those of you who routinely inject butts. (or anyone else who might know)

Will injecting the butt cause it to cook that much faster?
I cannot think of any other other variable.

I know different pieces of meat cook at different speeds, but this one shocked me.

Note.... There was no stall whatsoever.

Any thoughts???





 

[Saber 4]

I have no idea but I want to see the more experienced guy's answers.

[STLstyle]

Never noticed that injection has never helped my times.  Just my 2 cents... 

[rveal23]

I've injected my butts and haven't noticed that they cook faster?

I wounded if the other pros have an idea what might have happend.

[GusRobin]

My butts always take 15 to 20 hours (@ 225-230F)
I always go to 195F.

Until last night I had never injected my butt.
I injected an 8.25 lb. butt with apple juice, rubbed it & hit the Bradley.
I started it at 8.30 last night, expecting it to take until about  1:00/3:00 today.
At 6:30 AM it was at 196F.

Only 10 hours!!!

Now my question for those of you who routinely inject butts. (or anyone else who might know)

Will injecting the butt cause it to cook that much faster?
I cannot think of any other other variable.

I know different pieces of meat cook at different speeds, but this one shocked me.

Note.... There was no stall whatsoever.

Any thoughts???

Whether you brine or not should not make a significant difference in the time it takes to cook.
Couple of questions:
1) How did you measure the IT and how many spots did you take the IT?
2) Where did you measure the cabinet temp that said you were cooking at 225-230?
3) was the meat as tender and juicy as the ones that you previously did that took longer?

[Habanero Smoker]

I've never injected a butt, but I would say that it could possibly cook faster; especially if your injection is salty. I based that on knowing that brined foods will always cook faster, then foods that are not brined. Some reports I've read state it will reduce the cooking time up to 1/3.

[Roget]

 

I had the cabinet probe just above the meat, just as I always do.

I always leave the meat probe in just one spot during the entire cook.

The meat was not as tender as usual, a little hard to pull.
Not as moist. The meat usually melts in your mouth. This one not so much.
I did notice there was quite a bit of fat that had not broken down. that  was unusual.
To me the meat lacks flavor.

Do you think maybe the "real" IT was lower than I was reading? (maybe in a fat pocket?)

Could I have been getting a false "low" reading on my cabinet probe coming from being just above the meat? (As I said, this no different from what I always do)

Also;
Many have said that they place the cabinet probe directly below the meat.
I feed the probe through the vent, so how would I get it below the load?

I thought I had butts down to a science, but obviously I have a lot to learn!

[KyNola]

As you suspect, I too think the IT you were getting was a false reading.  Probably in a fat pocket.  No matter what device I am smoking on I always probe the meat in multiple places to make sure the readings I am getting are pretty much consistent with one another.

[beefmann]

also different conditions could exist... lower  humidity in the area, less  moisture in the box. 

[GusRobin]

My humble opinions in red.

I had the cabinet probe just above the meat, just as I always do.
With the probe above the meat, you have the possibility that the temp that the meat is seeing is higher than the reading since the mass of meat sometimes blocks the heat reading. Same thing if the probe is below the meat but at a position where juices are dripping on the probe.
I always leave the meat probe in just one spot during the entire cook.
If it appears that the IT is rising faster than usual, you should check the temp in different spots. When you are near the end of the cook, you should check at different spots. As you state below you could be in a fat pocket.

The meat was not as tender as usual, a little hard to pull.
Not as moist. The meat usually melts in your mouth. This one not so much.
I did notice there was quite a bit of fat that had not broken down. that  was unusual.
To me the meat lacks flavor.
These are signs that you did not cook it long enough. You probably got a false IT reading.

Do you think maybe the "real" IT was lower than I was reading? (maybe in a fat pocket?)
Yep.

Could I have been getting a false "low" reading on my cabinet probe coming from being just above the meat? (As I said, this no different from what I always do)
The placement location above the meat, the size and shape of the meat --these can all impact the temp reading when you place it above the meat.

Also;
Many have said that they place the cabinet probe directly below the meat.
I feed the probe through the vent, so how would I get it below the load?
You can place it in the front of the cabinet and close the door on the wires. The door will still seal.

I thought I had butts down to a science, but obviously I have a lot to learn!
There is always something to learn. But the good news is you get to eat your mistakes, and as Sonny likes to say " You can't hurt it -it is already dead."

[Roget]

Thanks fellas,

I think together we (mostly the expertise of you guys)  have figured it out.

I guess I have been fortunate up to this point with the probe placement/checking better for true IT.
It finally "bit me in the butt", so to speak.

I think in the future I will indeed change my procedures per your advice.
I suppose clipping the probe to the bottom of the rack would be a good way to secure it below the meat???

[Habanero Smoker]

Don't place it directly below the meat, or evaporation from the meat will give the probe a false low reading, and the dripping from the meat can have the same effect, and/or can damage your probe. When you clip it to the bottom of the rack, make sure it is off to the side, and at least a couple of inches from the meat.

[Roget]

Will do.

Thanks Hab.

[STLstyle]

Oh, and I forgot.  Just got a package in the mail of John Henry's brisket rub.  Usually don't use store rubs but i had to hit $150 for free shipping at yard and pool and that was the difference.  Gonna try that this time. Any opinions good or bad?

[STLstyle]

Dang it that post was supposed to go to the brisket smoke thread my fault.