I went to cook a butt this morning and my Polder reads centigrade. I can convert my temps to that but would prefer NOT having to do math on a Nascar day. If you know what I mean Verne. So... anyone save the instructions? lol Ive pushed all the buttons except the right one/s.

Bob

I spoke too soon. There was a switch on the back. Too simple. Sorry to have caused an uproar so early. Just so this is about Q, I put in an 8.5 lb butt, 225*, 4 oz pecan, CS Rib rub at 7:00am. Lookin at 12 hrs or less to 190*.

Bob

In my humble experience, it can take up to 15 hours. Please be patient. Good luck!

Update... it's 5:20pm here and the butt is now at 187*, right on target. Dinner at 6:00 if the wife has everything else ready.

Bob

My 8.5 lb'er took 15 1/2 hours.

If you can't figure out how to change the temperature to Fahrenheit, here's a link to a post where you can download a free program to convert between many different units of temperature, weight, etc.

How to convert units

Cheers,

Micah

Now that is cool! Thanks! I can use that in my winemaking!

I get most of my meat (butts included) from my local butcher. Most of the meat I buy was roaming a field just 7-10 days prior to me cooking it. While Walmart butts do take longer for me to cook, this butt was right in line with the other "local" butts I have cooked. This one was just 1 hr short of what I had allowed. And it was delicious!

Bob

Congrats on your pork butt this weekend. I see you had an update at 5;20, 40 minutes before dinner and the butt was at 187 degrees. How long did you let it rest before you sliced up that bad boy? I understood that after the meat is taken out of the smoker it will cook for another 5 - 7 degrees. Is that also true with pork butts?

Hi BB. I did not let it rest more than 10 minutes. We pulled it right there at the table as it was just my wife & I. If I had double wrapped it in foil, and again in towels and put it in a cooler, yes it would have raised the internal temp another 3-5 degrees. And at 190 degrees, the butt was pullable. If we had wanted sliceable, I would have removed it at 175-180.

Bob

Lucky me! I put a brisket in at 7 this morning, my pyrex Proder was reading 163 before I touched it so I grabbed my spare, 147. What in the *%#$& would make the both go bad at the same time? Oh well it's off to Target for yet another.

try a taylor. jan