• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

Butt timing part 2


 
PeterD

PeterD

TVWBB Super Fan
So....another problem - what else is new
icon_frown.gif


I put the 10# butt on at 1:30 this morning, set the stoker to 225 and everything was peachy, running unfoiled with CompK and cherry.

17 hours into the cook it's just started to break the plateau. As I write this it's 6:15pm and the meat's still not close to tender, and the probe showing is only 171. It hit plateau around 9am and has been there all day. I've just jacked the pit up to 260 but is there any chance we eat before 10pm tonight? I've never done a butt that's taken this long; they're usually done in 14-16 hours, tops.
 
Me? I would foil it and get the smoker up to 300-325 or place it in the indoor appliance @ the same till tender.
Mans gotta eat right?

Tim
 
Plan on slicing instead of pulling-you can pull it at 185 instead of higher temps needed for pulling .....just a thought to get it to table quicker
 
I went the oven route and it's in there at 350. I took it off the smoker at 185 but decided I'd rather do pulled. Ballpark, how long should I give it in foil in the oven to get to pulling consistency? At 260F pit temp in the smoker, unfoiled, it was increasing about 1 degree every 5 minutes. Half hour maybe? Closer to an hour?

And going further, any idea why this one took so long? I've never had one go over 16-1/2 hours at 225. I'd figured on 1.5 hours per pound and this bad boy was 9.75 before trimming and before injecting.
 
I typically count on 2 hours per lb when cooking at 225 - 235°, so for a 10 lb. roast, 20 hours to get to 185 is not unnormal. Also, at 185 internal temp, the butt should have been easy to pull. For years, I have use 185 as my pull temp and have had great results.
 
Even for the biggest butt, I'd set that Stoker no lower than 235* and more like 250* if the probe was anywhere close to the outside edge of the grate or in the top vent.

My best pork butts by far, so far, were a couple of ones almost 10 lbs. each that were cooked one to a grate, water in the pan. Both were done at about the 16 hour mark with less than half an hour rest tented under foil after that.
 
You must log in or register to reply here.

 

Back
Top