REALLY Slow (not) cooked pork butt


 
R

Rick Rockwell

TVWBB Member
Cooked a small butt yesterday. It cooked for 2 1/2 hours per pound and still did not get done. Any ideas why?

- It was half of a shank end. The small portion. 5+ lbs with skin. Skin off weighed 4 1/2 lbs.
- Bottom rack of 18" WSM with water pan. 235F-245F the entire time (measured at the top grate).
- Finally gave up after 11 hours as I was runnning out of fire. It was at 185F.
- Pulled it anyway to verify that it was, indeed, not quite done. It yielded just about 2 lbs pulled meat.
- The bark was excellent after all this time.

I'm thinkin the high fraction of bone and associated cartilage might have been a factor. Anyone else seen this?
 
My guess is that the bottom rack above the water was substantially below the top grate temperature.

"It's done when it's done"

Don
 
What you cooked was either the small end of a picnic (arm) or a portion of the shank end of a ham (rear leg), not a butt.

Your position on the bottom grste means temps were likely close to 200-215, quite low (use the top grate if cooking one item).
 
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