too hot?

Steve_B · Joined: 21 Dec 2009 Posts: 12

I have a new Masterbuilt digital that I'm using for the first time. I put 2, 7# butts in at 8am cooking at 250 and at 10am the internal temp was a little over 100 degrees!
I never cooked that fast with wood or charcoal. I just turned the temp down to 230 and will watch that for a while.
Whatcha think?
Steve

BigAL · Posted: Dec 24 2009 Post subject:

I think, relax. What therm are you use'n to find pit temp? Meat temp?

Bone in butts have a great "pop up" timer when they are done, it's the bone. Very Happy

Even if it goes a bit fast, it'll be good. Butts are VERY forgiving.

Good luck. Very Happy

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Steve_B · Joined: 21 Dec 2009 Posts: 12

I was going by the digital therm on the smoker thermostat for the pit temp and a digital probe therm for the meat temp.
Steve

Cranky Buzzard · Posted: Dec 24 2009 Post subject:

Have you checked the calibration on the thermometers?

Put the tip of them into water that is at a full boil to make sure they are reading correctly.

Like Al said, butts are forgiving, and when you can pull the bone it's done.

Charlie
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Steve_B · Joined: 21 Dec 2009 Posts: 12

I'm at 165 internal and no bark--Help!
Steve

BigAL · Posted: Dec 24 2009 Post subject:

Don't worry. Why do you think there is no bark, too much moisture on the surface of the meat? Can you take a pic for us to see?

I'm sure your fine. Grab an adult beverage and relax. It's not rocket science. Very Happy

View this, it may take your mind off the butt, and it's good for a laugh. Laughing

http://www.youtube.com/watch?v=THNPmhBl-8I
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BMORSE1981 · BBQ Fan Joined: 20 Jun 2007 Posts: 128 Location: MOORE, OK

I'm not really stressin' right now, but I still enjoyed the laugh anyway. THX
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SmokeHound · Posted: Dec 24 2009 Post subject:

Two things I generally look at: Probe calibration (I check before I insert) and probe placement (if readings are wacky). . . Assuming the probe is calibrated correctly, it could be that the location of the probe is touching bone or maybe a fat pocket. . . I also use a Thermapen or my instant-read digital Taylor to quickly confirm internal temps. . . .

Just a thought. . . .
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Steve_B · Joined: 21 Dec 2009 Posts: 12

Not really freaking out, but this is the first time I've used an electric smoker and astheticly the results are a lot different than with my wood pit. I'm feeling a little better now that I've hit that 170 degree stall. I removed the water pan and added a charcoal briquette to the chip pan so we'll see how that does.
Happy Festivus!
Steve