Smoking for the first time today! Got myself an 8 pound butt and rubbed it down last night. It stayed in my fridge for about 12 hours covered in rub.
About 6:30 this morning I set my smoker to 250 and put the butt on. At about 12:30 it reached 165 degrees and I pulled it off, placed it in an aluminum pan with a couple pads of butter, apple juice, and some beer.
I cranked the temp up to 300 and put it back on. If everything goes the way it’s supposed it should be done by 4-5 plus some rest time.
Am I on the right track here? I set my smoker for an internal meat temp of 205 degrees so it should cool down or stop actively heating the food once it reaches that, right? How long can the meat stay in the smoker at 205 degrees internal temp before I have to remove it?
by Shortbigtoe
3 Comments
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Yea I don’t know what kind of smoker you have but just because the meat hits 205 does not mean the grill is going to cool down…your meat will continue to cook.
You need to remove it when it is probe tender, internal temp is a guideline. Start checking around 195-200z
When it’s ready it should probe like hot knife into butter.