Pork Butt on at 225

[Darian Hofer]

 

[Darian Hofer]

 

[Jeff Boudman]

Looking good! How many pounds and how much time?

 

[Darian Hofer]

 

[Darian Hofer]

Looking good! How many pounds and how much time?

Pretty small, about 7 1/2 pounds.
Started at 225 for about 2 hours for some good smoke then up to 325. Little over 6 hours total right now and internal temp right at 170. I rotated it once.

 

[Darian Hofer]

Resting now tented with foil. Little over 7 hours total cook time.
Looks and smells really good.
Thanks for following.

 

[Bruno]

Look a great, I’ve had really good results with the SmokeFire and butts!

 

[Darian Hofer]

Look a great, I’ve had really good results with the SmokeFire and butts!

Thank you.
This was the first trouble free cook I’ve had in awhile. Temps were fast and rock solid. Even the WiFi connection and App was perfect. Kinda scary.lol

 

[Darian Hofer]

This was very different.
I know I pulled it a little early. 198 in meat side and 187 next to bone. Bone not easily pulled.
Tented in foil for about 30 minutes. Then started pulling it. The bone side was just not ready to shred. But perfect as sliced pork roast. Other half shredded easy. This thing was dripping moist. Like a prime or better brisket point. Never had a pork butt like this before.
On sale at Kroger but not a brand I have seen before. Honestly, too moist/mushy. Maybe cooking it a little longer would have rendered more and firmed it up?

 

[Jeff Boudman]

It would probably have been different if you wrapped it in foil and let it rest for an hour or two.

 

[Bruno]

I rushed a 3 butt cook one time. I was feeling like I had reached the point I couldn’t fail and told some friends we would bring over pounds of pulled pork for 4th of July.
I stupidly said 2 o’clock and the wife held me to it.
They were tough and I was bummed.
Later that night I told my wife I would never give a time again.
Now I just do them over night and once they have some serious bark I put them in a pan and cover it with foil. So far I have had nothing but good results with that method.

 

[Darian Hofer]

I was not clear enough with my post last night. The very different part was the excessive amount of juice and rendered fat while I was shredding. It was ridiculous. Very similar to a very fatty brisket point. Actually a nice surprise to have both easily shredable and sliceable on the same piece. since the bone was still a little tight I was expecting some toughness near the bone.

 

[C Lewis]

I rushed a 3 butt cook one time. I was feeling like I had reached the point I couldn’t fail and told some friends we would bring over pounds of pulled pork for 4th of July.
I stupidly said 2 o’clock and the wife held me to it.
They were tough and I was bummed.
Later that night I told my wife I would never give a time again.
Now I just do them over night and once they have some serious bark I put them in a pan and cover it with foil. So far I have had nothing but good results with that method.

We cook them the day before now. They reheat so well, it seems silly when we are planning a party and have so much going on that day, to worry about a butt that can be reheated as good as the day it was cooked.