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new to smoking meat

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killian

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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?
 

Cromwell

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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.
 

LakesideBrewing

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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.

-Mike
Lakeside Smokers
 

carlisle_bob

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Hi

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 :drunk::drunk: (or what ever marinade you are using)

Bob
 

JeepDiver

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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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