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2nd cook


 
P

Pete Vance

New member
I cooked my 2nd Boston butt yesterday. I started with a 7 1/2 butt and cut it in half to save time. It worked before. I put the 2 halves on about 9am. Outside temp was 30 degrees.

I used the minion method and kept the temp between 225 and 250 degrees. The meat temp stalled at 170 degrees after about 5 hrs. for almost 2 hrs. It took about 9 hrs to get the meat temp to 200 degrees. This seem to be a bit long for 2 buts that weigh less than 4 lbs each.

I have read on other forums that I can raise the cook temp to 275 degrees. I think I will do this next time.

The WSM did great keeping the heat up and the butts turned out great.

Any suggestion or advice appreciated, Pete
 
"I have read on other forums that I can raise the cook temp to 275 degrees. I think I will do this next time."

I do all my butts 275-300. Try it once and see what ya think?
Trying to mirror two identical cooks is tuff and no fault on the operator, a lot of other factors come into play.. wind, outside temps, charcoal maybe a little damp from humidity and so on.
Oh and welcome to the board.:wsm:
Tim
 
Pete, even at a higher temp.(275) you will run into a "stall" period. 9 hours for a 7.5# butt is not to out of the norm. With winds or slight breeze that could increase the time.
 
Pete,

I have settled in to a pattern of doing my butts at 250, give or take, with the butt(s) on the lower grate and I simply plan on 2 hours per lb, give or take. I plan for my 2 hr/lb to be done (no pun intended) 3 hours before meal time and live with any overrun. Once done I foil and pack in a small cooler.

My point being, as timothy and Tim said, many factors can affect time, and a temp below 250 will push time out beyond 2 hours per lb in my experience. And finally, there is a limit, I have found, to any time factors for quality Q. Theoretically one could cut a butt down to 1 lb and smoke it at some temp, but I doubt the time/temp dance could do it's magic in two hours. I'll bet there are many voices on this forum who will correct me, but that's my suspicion. I'd be satisfied if 4 lb butts came in tasting good in 9 hours, but that's me.

As my wife, the music teacher says, "Practice doesn't make perfect; it makes permanent." So I add, try lots of things until you find your thing, then you can vary your thing with confidence from a starting point that you can return to if need be. Good luck; in no time you'll be the master you want to be.
 
The butt I cooked yesterday was just short of 5 pounds and it was over 9 hours before it hit 195. It was cooked at 225 or so for the first five hours and then I let it climb up to the 270 area to finish up, in fact I let it go over 300 toward the end. Next one I'm cooking at low for 2 hours and yanking it up. Rule of thumb is 1.5 to 2 hours per pound, but will vary according to thickness. I buy 15-17 pounders and cut them into thirds to fourth's depending on weight and form....................d
 
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