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Old 06-22-2012, 12:39 AM   #1
Apr 2007
western/central new york
Posts: 1,500
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i bought a side firebox smoker and so far I have smoked a meatloaf, pork butt, sausage and ribs. every one of them has been good, except the pork butt it came out to tough to pull.

do you use the same thermometer for smoking that you are using for brewing? Are you leaving the probe in the meat while it is in the smoker Or are you measuring the temp near the meat?
damn I gotta brew something

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Old 06-22-2012, 12:48 AM   #2
Aug 2011
Thousand Oaks, CA
Posts: 778
Liked 74 Times on 60 Posts

I use a probe while I'm smoking meat, not the thermometer I use to brew.
Your pork butt was tough for one of two reasons: either it cooked too fast, or it wasn't cooked enough. The connective tissues break down at a higher temperature than is required for the meat to be "safe" so typically pork butts are overcooked. Since they're cooked very low and slow, it doesn't make them dried out or burned.
Primary: Beer / Secondary: Beer / Lagering: Old beer.

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Old 06-22-2012, 11:37 AM   #3
Mar 2012
Methuen, MA
Posts: 489
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What temp was your butt when you took it out of the smoker?
I pull mine at 190-205*, depending on feel.

Lakeside Smokers

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Old 06-28-2012, 12:03 AM   #4
Apr 2012
Carlisle, PA
Posts: 1,205
Liked 29 Times on 28 Posts


If you are doing pork, poke it when you think it's done. If it's not falling apart soft, cook it some more. If you are worried about drying it out to much, slop a cup of hot sauce on it (or what ever marinade you are using)


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Old 06-28-2012, 12:20 AM   #5
Apr 2009
Highlands Ranch, CO
Posts: 1,326
Liked 147 Times on 115 Posts

Get a remote probe thermometer so you can monitor it without opening. They make dual ones so you can monitor the meat and grate temp which is a good idea since the one that comes on most coolers don't work very well

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