I'm looking to see if anyone else has run across this.
I typically cook 4 bone-in butts,around 28 lbs. total each cook.
The last three cooks,I have used frozen butts [which I have done many times over the years}instead of fresh.
Some were Smithfield,some Hormel.
Butts are forgiving,so I cook several ways-depending on what I am trying to accomplish.
One cook was 200� till plateau,then bump to 250�.
Another was 225� all the way through,and the third was 250� all the way through.
I usually go to 195�-205� and don't check till near the end to avoid door opening on my CS.
If on a regular pit,I would open and check it by 180�.
All three times the temp. hung longer around 186�-188� than experience told me they should and I patiently waited until the low 190�'s.
Each time the butts took around 2 hrs./lb.
When I pulled them out, the butts had collapsed slightly,were a little looser on the bone than I usually like.
Each time in looking back,I would have pulled by 188�.
I sprayed with apple juice,foiled and coolered from 3/4 to 2 hrs.,depending.
The butts all pulled normally,felt and looked like usual.
The problem is that they all eat a little dry.
I Polder one on every rack,since I'm not opening doors,and calibrated all three thermometers.
I also ran the CS empty for several hrs. and it was right on the money.
I know the solution to the problem is to open the pit,check the meat,and its done when its done.
My question is the finishing at lower temps. and being slightly overdone then.
Thanks for any input.
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