new to smoking meat - Home Brew Forums
Register Now For Free!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > new to smoking meat

Thread Tools
Old 06-22-2012, 12:39 AM   #1
Apr 2007
western/central new york
Posts: 1,507
Liked 14 Times on 14 Posts

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

Reply With Quote
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.

Reply With Quote
Old 06-22-2012, 11:37 AM   #3
Mar 2012
Methuen, MA
Posts: 515
Liked 609 Times on 158 Posts

What temp was your butt when you took it out of the smoker?
I pull mine at 190-205*, depending on feel.

Lakeside Smokers

Reply With Quote
Old 06-28-2012, 12:03 AM   #4
Apr 2012
Carlisle, PA
Posts: 1,206
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)


Reply With Quote
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

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Who's smoking meat this weekend? Soperbrew Meat Smoking, Curing and Sausage Making 4297 Yesterday 02:04 AM
Meat Slicer mr_goodwrench Meat Smoking, Curing and Sausage Making 10 01-16-2012 11:26 PM
Pig down, meat smoked. thrstyunderwater Meat Smoking, Curing and Sausage Making 3 01-04-2012 07:20 PM
Question about Frozen Meat Beerthoven Meat Smoking, Curing and Sausage Making 5 10-24-2011 01:14 PM
Meat Hoppocrates Meat Smoking, Curing and Sausage Making 32 12-22-2010 05:11 PM

Forum Jump