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new meat probe

FM Former Member
I have a commercial SM 160. Just purchased a Taylor remote probe and monitored 5 butts set for 12 hours at 225. I went in after 10 hours and started waiting for the 190 degree point and could not get them to pass 178. This was at the end of 12 hours. The butts ranged from 8.5 to 10 lbs. Had the probe in the larger butt. Finally took out the smaller butts as they reached 190 by opening and checking with manual thermometer. But the two just never made it. Finally took them out at 12 1/2 hours and a manual therm. read 175 on one and 188 on the other. Did I get impatient? That 178 just never changed for 2 hours. Had they reached 190 earlier before I checked and the temp was going down or does that not happen? Anyone have info to help me understand this cooking process?
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P pagsMember
They reach a plateau and the temperature hangs or drops until the fat renders then the temp will start rising again. A 10 lb butt could take 20 hrs to get to temp. Figure on 1.5-2 hrs/lb. The two you removed last probably weren't cooked long enough. You may have had difficulty pulling them.

Just one suggestion. Cook to temperature not time. Use time as a very rough guideline, but don't use it as gospel. IMHO, you didn't cook the butts long enough. Why shoot for an arbitrary 12 hr. time? Different size butts will finish at different times. Heck, same size butts will finish at different times. They're done when they're done. Stubborn things that they are.

Next time, plan on them cooking a little longer. They're usually ready to pull between 195-205*.
Last edited by pags
cal 2cal 2Member
Yep,

I had one of those PBs that I got my probe in a pocket of fat, that just worked out a little strange since I had nothing to compare to.I'm a little more careful now!

I would think a person would probe smallest PB and pull when ready, then probe next one,etc.

It could be hrs of time difference in a 1 1/2lbs of PB,IMO. Thats not to say you can't chop butts at a lower temp?

I like to check my Taylor probe in boiling water before every smoke, to check accuracy.
FM Former Member
Thanks, everyone. I appreciate you stopping to answer. Just trying to get this right. But Cookshack is the BEST smoker and I just want to do my part to contribute to the cooking process of these oh so delicious smoked butts.

And you were right, I did have to chop the butts that I removed last. They were good but yet not like they could have been. I was fearful I was overcooking and drying out. I'm learning thanks to this forum. It has been valuable beyond words. Thanks again
twocyltwocylMember
I generally cook butts from Sam's (8 butts=one stuffed Amerique) and all the time I have is 12 to 13 hours to get them done, so I run mine at 250. I pull them and FTC for about 6 hours till I feed the animals at work. Put the big ones at the bottom and they come out a little bit crisp but FTC and viola.

Best advice and your gonna hear it over and over keep the door shut on the smoker and the back porch, cause It's done when It's done
FM Former Member
You got impatient.

Stop me if you've heard this....

It's done when it's done

It just means to say that BBQ will take whatever time it takes. If it's not done when you poke it and it's tough, cook it longer.

Temp is ONLY an indicator, it doesn't mean it's done. You need to check the meat. Example, I've had brisket been the right tenderness from 195 to 205, some brisket is different than others.

Learn to use the temp as a guide, but stick it and feel the resistence.

If it's not done, then cook it longer.

Remember, they didn't come from the same pig, so they might (or might not) finish differently.
cal 2cal 2Member
Oh no, two cyl got me a thinking this morning.That is a butt load of butts for sure. I'm wondering how much carry over heat something like that would produce at 250*?

Figuring they are in a small cooler, a guy might be able to allow a little in his finishing temp?

Don't even know why I'm thinking about this, because I will never be able to do it on my cs020.

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