PitBoss Pro Series PBV4PS2

[Boopster]

Hi, I am smoking a pork butt for the first time found a video that said temp should be 275 and to smoke for 6 1/2 to 7 hrs it said temp should reach 180. Well, it's at 176 and it's been on for 3hrs not sure what's going on any help would be great.

 

[ANT0407]

Nothing is wrong. Sounds like your in the stall. It happend to all larger cuts of meat. If your bark is set and doesn't come off when you touch it then you can go ahead and wrap. Times and internal temps are more like guidelines. Always go by how it looks and feels to determine when to wrap, and make sure it's probe tender to determine if it is done. It should have no resistance going in or out when it is done. You will learn as you smoke more. Good luck, I hope this helped and didn't confuse you.

 

[Boopster]

Nothing is wrong. Sounds like your in the stall. It happend to all larger cuts of meat. If your bark is set and doesn't come off when you touch it then you can go ahead and wrap. Times and internal temps are more like guidelines. Always go by how it looks and feels to determine when to wrap, and make sure it's probe tender to determine if it is done. It should have no resistance going in or out when it is done. You will learn as you smoke more. Good luck, I hope this helped and didn't confuse you.

Thank you we had a little resistance going in with another probe. The butt is 8lbs if that matters I am very new to this smoking thing.

 

[ANT0407]

Thank you we had a little resistance going in with another probe. The butt is 8lbs if that matters I am very new to this smoking thing.

You're welcome. When I mentioned testing for tenderness I meant at the end of your cook. You can probably wrap now if nothing comes off when you touch it. I usually start checking for tenderness around 195 or so and pull it off the smoker if there is no resistance in several places.

 

[Boopster]

You're welcome. When I mentioned testing for tenderness I meant at the end of your cook. You can probably wrap now if nothing comes off when you touch it. I usually start checking for tenderness around 195 or so and pull it off the smoker if there is no resistance in several places.

Problem solved come to find out it was the probe put another one in and now its reading right.
Thanks again for all your help.

 

[Boopster]

I have to say I'm proud of myself for smoking a pork butt for the first time. This is before I wrapped it to go back in for another hour.
Thank you ANTO407 for helping me out when I was stuck.

 

[Guineabear]

Great color. Hopefully great taste too.

 

[ANT0407]

I have to say I'm proud of myself for smoking a pork butt for the first time. This is before I wrapped it to go back in for another hour.
Thank you ANTO407 for helping me out when I was stuck.

Looks good. Glad to help, that's what we are here for.

 

[Boopster]

Great color. Hopefully great taste too.

Thank you and yes it was very moist.

 

[mixed up]

last easter I smoked a butt at 225 for 14 hrs cant remember how many pounds but internal temp was 195 200 pulled the bone right out and shredded nicely the best one so far