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royalflushtodd

Butt help

I bought a used 48" smoker about a week ago. I'm not a virgin smoker but I am a Newbie to some extent. I preheated the smoker to about 375 and put a 10lb butt on. The exhaust was clear and clean and I lowered the heat to about 250 for the next 3 hours, I then wrapped it. I raised the temp to about 275 to 300 and after 2 hours the internal temp of the butt was about 230. What the heck did I do wrong. Obviously I have some ideas but that's a very fast cook time. It was very good tasting but obviously dry. I couldnt imagine the last 2 hours cooked it that fast. It seems it cooked to hot the whole time.
Eddie Z

Did you use the Lang thermometer that is in the door? On my 48"patio that is the coolest spot in the cooker. I recommend using a digital thermometer a few inches away from the meat.
royalflushtodd

Eddie Z wrote:
Did you use the Lang thermometer that is in the door? On my 48"patio that is the coolest spot in the cooker. I recommend using a digital thermometer a few inches away from the meat.
I did use the one that came on the smoker. This smoker ive heard is one of the older styles with the gauge up high also. Ive seen some of the new ones with the gauge lower.
Wood River BBQ Team

Re: Butt help

royalflushtodd wrote:
I bought a used 48" smoker about a week ago. I'm not a virgin smoker but I am a Newbie to some extent. I preheated the smoker to about 375 and put a 10lb butt on. The exhaust was clear and clean and I lowered the heat to about 250 for the next 3 hours, I then wrapped it. I raised the temp to about 275 to 300 and after 2 hours the internal temp of the butt was about 230. What the heck did I do wrong. Obviously I have some ideas but that's a very fast cook time. It was very good tasting but obviously dry. I couldnt imagine the last 2 hours cooked it that fast. It seems it cooked to hot the whole time.


The Lang temperature gauge could be off by more than plus or minus 50*!!!

Follow Eddie Z advise -- use a digital to measure cook chamber temperature. In fact, use a dual temperature digital to measure cook chamber and meat temperature. If you were using a digital to measure the internal temperature of the product during the cook you'd have been OK. When you finally measured it with I assume a hand held thermometer you were way to high. I don't mess with fooling around with the cook chamber temperature. I pick a temperature (250* to 275*) and hold that through the entire cook but that's just my personal preference.
Eddie Z

How was the final product? 5hr cook time sounds like you were running closer to 350 or 400.

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