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The Happy Wolf
Joined: 13 May 2008 Posts: 24
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Posted: May 31 2009 Post subject: Butt Temp. |
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| I am pretty inexperienced at doing butts. I am working on one as we speak and the temp has gone from 183 to 181 in the past 10 minutes. Is that wierd, or do just need to trust that it will come back up? |
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chickenman972 BBQ Fan
Joined: 10 Jan 2009 Posts: 325 Location: Williamstown Wv
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Posted: May 31 2009 Post subject: |
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I have had them do that also. It is FRUSTRATING, but they will eventually go back up. I notice that problem sometimes if you have the lid open a lil to long. _________________ Q'n for the glory of God! |
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The Happy Wolf
Joined: 13 May 2008 Posts: 24
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Posted: May 31 2009 Post subject: |
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| It is frustrating. It is still dropping. The temp in the smoker is holding steady though, so I am not going to worry too much right now. |
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p8ntballrman Newbie

Joined: 26 Oct 2008 Posts: 84 Location: Oregon
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Posted: May 31 2009 Post subject: |
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don't worry.... if your cooking temp is around 225-250 it will come back up..
and when it hits 195-200 internal I would pull and rest for an hour.
Then pull. Good luck and take some pics so we can all enjoy it.
P8nt  _________________ If you can't stand behind our troops please feel free to stand in front of them!!!
Double barrel smoker. |
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The Happy Wolf
Joined: 13 May 2008 Posts: 24
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Posted: May 31 2009 Post subject: |
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| It dropped down to 169 and then headed back up. It is currently at 178 and climbing. Things are looking hopeful. Planning on taking it out at 195. Thanks for the help. |
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Canadian Bacon BBQ Super All Star

Joined: 06 Sep 2007 Posts: 13550 Location: Mississauga ON Canada
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Posted: May 31 2009 Post subject: |
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Sometimes your probe gets into a bit of fat and can make temps do crazy things,make sure your probe is into solid meat and not a layer of fat. _________________ Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25 |
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nes_matt BBQ Fan

Joined: 04 Jun 2008 Posts: 266
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Posted: May 31 2009 Post subject: |
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| Canadian Bacon wrote: | | Sometimes your probe gets into a bit of fat and can make temps do crazy things,make sure your probe is into solid meat and not a layer of fat. |
+1
When the fat starts to render it takes energy out of the butt. This is why the butt as a whole sits at 160 for so long on the way up. I'd guess your probe was near a vain of fat that started to render out. |
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whitey BBQ All Star

Joined: 25 Apr 2008 Posts: 5318 Location: washington state
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Posted: Jun 02 2009 Post subject: |
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Wax on,Wax off.. Grasshopper..Its done when its done.Not to worry..
The advice thats been offered is spot on.These folks here on this site Kick Butt. _________________ Lang 84 delux long neck chargrill.
The Lil Squealer (UDS)
My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
Almost the Biggest Liar on the "Ring" |
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