THIRTY hour butt smoke at 220° !


 
S

Sandee McKinivan

TVWBB Member
I am digitally challenged so unable to do the link wizardry, but today's Buffalo News has a piece on a local chef who does his butts for 30 hours at 220°. He says it "sweetens" the meat. This is all done in a fancy hi-tech automatic oven that shuts off automatically when the meat is done. :eek:

Has anyone tried this ultra low & slo? What about the smoke? :confused:
 
Short answer: I don't have time for a 30 hour cook. I'm a weekend warrior and usually only get one day to go for a long cook. The last butt I cooked was 6 lbs and took 8.5 hours to get to 198 internal cooking at 275*. That's a day I was able to steal back for some relaxed cooking. The most I can go is an overnight packer, then it's back to work.
 
Dwain Pannell said:
Short answer: I don't have time for a 30 hour cook. I'm a weekend warrior and usually only get one day to go for a long cook. The last butt I cooked was 6 lbs and took 8.5 hours to get to 198 internal cooking at 275*. That's a day I was able to steal back for some relaxed cooking. The most I can go is an overnight packer, then it's back to work.
Click to expand...

Can't imagine that the meat doesn't dry out....
 
This is good for advertising and notoriety. The local chef is not a good businessman either because his way costs at least 30 man hours. I'm a weekend smoker too with a shorter attention span. I will smoke until dome temp < 210F then I will pull and finish off in my Genesis.
 
yea, i do mine at around 275-350 and take it to about 210 depending on the probe test with no drying out issues. average time depending on size is 8-10 hours.
i just don't get the 30 hour deal.
 
I think the 30 hours is to emphasize his bbq is "low and slow". People associate low and slow with "real" barbecue. Ironic that he is a so-called purist when it comes to time and temperature but cooks in a high tech oven instead of a smoker.
 
I've had several go 16-21 hours, but the last few I did I went high heat, tons of smoke wood, & it took 8-9 hours & I couldn't tell a difference. (no fat globs, good bark & smoke ring, etc).
 
Sandee, Sorry I got off topic, but I have read something similar before. It had to do with cooking the meat @ the temp which you would normally take it off at.
So if you were taking a beef roast to 140 you would cook it at that same temp. Butts @ 220 for 30 hrs seems like overkill, butt who knows..

Tim
 
Don't get it myself. Sure it wasn't a sous vide cook :cool:?

Never saw any need to go beyond when it passes the probe test.
 
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SANDEE MCKINIVAN said:
I am digitally challenged so unable to do the link wizardry, but today's Buffalo News has a piece on a local chef who does his butts for 30 hours at 220°. He says it "sweetens" the meat. This is all done in a fancy hi-tech automatic oven that shuts off automatically when the meat is done. :eek:

Has anyone tried this ultra low & slo? What about the smoke? :confused:
Click to expand...
I am calling BS on the local chef.
 
The article is here. Thirty hours is unnecessary. If he thinks it 'sweetens' the meat, he doesn't understand cooking very well - or it's simply schtick, which is unfortunately all too common, especially with barbecue.
 
You're welcome.

I was going to tell you earlier but was on my way out: In the Quick Reply box that is at the bottom of the thread (once you have logged in) you will see a series of icons on the upper left side of the box. Hovering over each will tell you what their function is. Counting from the right, the sixth one (sort of looks like a globe with a link in front of it - pretty small though) is the Link button. First, copy the URL from the address bar of the page you would like to link to. Go back to your reply and write your reply. At the point you want to add the link click the Link icon. A box will show up with http:// highlighted in it. Since the link you copied already contains this (the http://) simply paste over it (leave it highlighted and just hit Ctrl+V - or on a Mac ⌘+V) to paste the copied link address in.

The link will show up in your post as whatever you pasted, e.g.: http://www.buffalonews.com/apps/pbcs.dll/article?AID=/20121214/GUSTO/121219618

To shorten it to a word, as I did above (or you can skip this), follow the instructions above then in your reply box you will see the link looking like this: URL=http:// www.buffalonews.com/apps/pbcs.dll/article?AID=/20121214/GUSTO/121219618"]http://www.buffalonews.com/apps/pbcs.dll/article?AID=/20121214/GUSTO/121219618[/URL]

Simply replace the duplicate string with the word you want - in other words delete this part in red: URL=http:// www.buffalonews.com/apps/pbcs.dll/article?AID=/20121214/GUSTO/121219618"]http://www.buffalonews.com/apps/pbcs.dll/article?AID=/20121214/GUSTO/121219618[/URL] with the word you want.

In my post above, I used the word here.
 
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My average pork butt cook is two 20lb butts at 225 on an 18.5 WSM. Average cook time for long cooks is 15 hours no crutch and I can barely get them off the grills without them falling apart...not sure how high tech this guys ovens are, or how many thousands of pounds he's cooking that it takes 30 hours to cook pulled pork in a temp controlled oven that doesn't require fiddling with the vents or blocking wind.

“Barbecue is one of my specialties, and one of my passions,” said LaMotte.

Cooking a butt in an oven, or a slow cooker isn't BBQ...I ain't even from the south and I know that.
 
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