Pork Butt, what am I doing wrong!!

Shan,

A couple things/questions would come to mind if I was in your position.

1. Has your meat supply changed? Is there a chance the last 4 butts are different brand, etc. from the ones that came out good?

2. Meat temperature - Perhaps 190 is not high enough for the majority of the fat, etc. to render out - and may be the cause of the butt not pulling like you prefer. I usually shoot for 195 on mine, and check the bone. It should wiggle very easily and sometimes pull out. I'd go to 195 next time (and take some measurements all over the butt). I've found the temperature around the bone to be much higher that the rest of the butt. The bone will conduct heat into the butt, making meat around it higher than the rest.

Hope that helps. I'd go to a higher temp next time, let sit for 30 minutes or so, then pull.

Good Luck

I agree with C'Nooga. Make sure to check the temp in several different places. If 190-195 doesn't work for you take it to 205 if you are going to be pulling.

Have you calibrated your therm - ice at 32� and boiling water at 212�. If it's off, adjust accordingly.

Were the butts frozen? If so, are you sure they were throughly thawed? A partially frozen butt will certainly throw things off.

BTW - "Welcome to the Forum!"

Just some thoughts to ponder. Hope you find the problem! Keep us posted!

Welcome to the forum.

Well have you seen this comment before?

It's done when it's done

Don't laugh.

Smoking meats is not like baking a cake and your post perfectly illustrates that. Just because the first 4 came out perfect at 190 doesn't mean the next one will. The source of the meat, even at the same store, will not be from the same hog. I have butts finish, by temp, anywhere from 180 to over 200.

I always recommend that you check whatever you're cooking. temp will get you close, but your judgment as a Smoker, will be the final judge. This is especially true for butts and ribs. Heck even briskets. Chicken I do by temp.

For butts, find the bone on the butt/shoulder and pull it out. Did it come out cleanly? If not, let it cook longer.

Take a temp probe and stick it inside. Not to check temps, but to check how easily the probe goes it. If you have to force it, it's certainly not done. If it goes in like a knife through warm butter, then she's done.

Thanks for the tips, I greatly appreciate it. Practice makes perfect I guess. I sure do have fun trying.