First Butt, little confused.

Andy--

I've seen other posts where people have had temperature drops. It's in the plateau range so it shouldn't be a problem.

The butt is done at 185* for slicing. If you want pulled pork take the temperature to 200-205* It won't be dry even at this temperature so you would have been OK.

The experienced folks tell us Newbies to smoke PB because it's so forgiving. I did a nine pounder last weekend. Ate half and froze half. It was delicious.

Andy;

Know where you're coming from and I've only been smoking on my Q for a month. My only tip, buy and smoke as much meat as you can afford, the more you smoke, the better you get.

With jcohen's advise, you'll not only get better you'll be happier.

Like the guys say,your CS might not do butts perfect ,as you learn,but it will always be edible.

You can cook low for a long time,before it gets overcooked.

You can tell by mouth feel/mushiness/late dryness to your taste-but the folks eating it, will still think it is better than they have ever had.

If you cook one until 210º and you are a little less pleased,remember how it felt,write it down,cook a little less next time.

After just a few,the temp will get you about there,and then twisting the bone,or squeezing the butt.

Our old friend drbbq,used to tell folks cooking at 225º, to cook until they thought it was done and then cook three more hrs.

Usually gets new folks about where they ought to be.

This might be sacreligious, but I've had great results cooking a butt in the smoker to an internal temp of 150 or a bit more, then pulling it out, wrapping in foil and finishing in a 250 oven until you hit the magic 195 or so. Works every time for me. Since you aren't going to absorb any more smoke after 145 or so, finishing in the oven makes sense to me. Just my two cents. That said, as others report, it's pretty hard to dry out a good butt...so either way should work fine.

I don't understand the thought behind moving it from the smoker to the oven. Heat is heat. Wrap if you want to, but leave it in the smoker. Especially if drying is a concern, the CS will tend to be far more moist than your home oven and less expensive to operate too, not to mention the load you aren't putting on your AC. YMMV

Oh well, whatever floats your boat.

Why bother spending good $$$ on a fantastic machine if you only allow it to do half its job. Why bother with a toaster or a microwave when an oven will eventually get the job done?

You could have invested in a lifetime supply of liquid smoke and “always” used the oven.

No need to foil a butt in a Cookshack.

Consistent time & temp allows the collagen & connective tissue to break down evenly. To me, the longer in the CS at the plateau the more tender & tasty the meat will be.

“It’s done when it’s done.”

Sacrilege, no, totally unnecessary, definitely!

Thanks for the input, next one will stay in til it's good & done. I was just taken aback at the temperature drop. This one still turned out great, rave reviews from friends, but I think the next one will be even better.

quote:

Originally posted by AndyJ:
... I was just taken aback at the temperature drop. ....

Do NOT monitor the temps (as some have done here, with a computer and ever five minutes) until it nears the target temp. The pitmasters of old are rolling over in their graves.

It's not something to worry about. Got for the target temp, not the road it took to get there.

Less stress for you, less stress for the meat (because it knows you're watching)

I wish I had more time to watch the PBs but that is one of the main reasons I got the Cookshack. Put the PBs in, put the wireless Maverick somewhere where I can hear/see it, and pull the meat out about 16 hours later. I never have had to open the door until it's done...following the advice of the experienced and respected folks here.
I have only had my smoker about four months so I'm still a newbie. (I'm guessing I have to use it for about a year before I say I have a little bit of experience)
However, even as a newbie with a bunch of PBs and several rib trial-and-errors, a henhouse full of chickens going through my SM008, I can honestly say that this has been a great investment.
While I am still working on the getting the ribs perfect, they have been better than most restuarants. The pulled pork is unbelievably good...for those of you lurking and I know you are out there because I was one for a while..the PB is outstanding...and you lurkers have to try it.
My kids were never a big fan of ribs or pulled pork. But now, the kids are asking for it. Honestly, my whole family now asks for PBs and the chicken (still working on not over-smoking the ribs).
While I should probably being stating this on a new post, thanks Cookshack and thanks to everyone here for helping us newbies along.

quote:

Originally posted by CarrollFamily:
While I should probably being stating this on a new post..

Yes, but you're a newbie

Sorry, too easy.

Reports like that are great, there STILL are a lot of people who think they can't get good Q, so it's great to hear.

Now, as far as newbie. Not sure if it's a year? 100 posts? Successful cooks in the four basic food groups (brisket, ribs, butt, chicken)

quote:

Now, as far as newbie. Not sure if it's a year? 100 posts? Successful cooks in the four basic food groups (brisket, ribs, butt, chicken)

come on now with a CS or FEC how can you not have a successful cook with any meat? You could make your neighbor's dog taste good!

Where did you set the smoker and what type of wood did you use on "ole Fido"?