Now I see why you do this overnight


 
Status
Not open for further replies.
J

John W.

TVWBB Fan
Started a butt (about 5 lb.) and a chuck roast (about 3) at 8:00 this morning. After 8.5 hours the butt internal temp is 149. Pulled the chuck just now at 190 internal temp so I'd have something for dinner. The WSM has been running 240-260 (dome) and 210-225 (top grate) the whole time. I guess I have a ways to go, when can I expect this thing to be done. Should I shoot for 195-200? Thanks.
 
I've never had a butt get to 195 in 10 hrs or even 12 hrs, but maybe with only one at 5 lbs you'll be lucky. If you get desperate, foil it and you'll finish much quicker. This is the reason I do all butts as overnighters. You can't plan anything for the evening and you can never be exactly sure on time because they're all different. When I do two 7lb'rs I go from 16 to 18 hrs - warm weather in Fl and usually not too much wind.

Good luck.
 
John....

Glad to hear that little chuck took so long! I cook these and they take me 3hrs./lb. as well to finish to pulling temp.
 
The place I get Pork Butts from always has them
cut up into about 4lb. chunks. I do between
1-4 of them at a time and it always takes about
12-13 hours @235 to get them to 190-195 internal.
 
Status
Not open for further replies.

 

Back
Top