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I Tied My Butt....

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    I Tied My Butt....

    I tied my butt tight, and it took 16 hours to cook. At least I got a good night's sleep.
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    This 8-pound bone-in Boston butt took 16 hours to reach 201º(93.8ºC). It seemed to stall twice, once at 167º(75ºC) and again at 187º(86ºC). When I trimmed the fat, I noticed a crack in the butt , so I took some butcher's twin and tied it tight. What I thought was to be a 10-12 hour cook turned into a 16-hour cook.
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    Luckily, I cooked it overnight. Even so, 4:00 pm dinner tuned into 6:30 pm dinner.

    The Bronco rocked! I have the regular-size Bronco, and after 16 hours, there is still a bit of charcoal left in the fire basket. For my fire, I vertically stacked B&B briquettes on the first level of the basket. Then I piled more briquettes on top and added a couple of pieces of white oak. The basket was overfilled.
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    I started the fire around 10 pm using the minion method. The meat hit the grate at 11:15 pm at 250º(121ºC). I stayed awake for a couple of hours to make sure the Bronco's temps were stable, then went to bed.

    250º was my target temperature, but I was not worried about temps too much. I set the alarm on the Thermpro to wake me if the temps dropped below 225º(107ºc) or spiked above 300º(149ºc).

    Did I mention that I got a good night's sleep?

    Overnight, the outside temps were in the low 30s (-1º), and the winds were 16mph gusting to 28. I used a trick posted by Uncle Bob and put a charcoal chimney over the top of the exhaust pipe. I am sure it helped keep temps stable overnight. At 7:30 am, the Thermpro alarm triggered, and the temps had dropped below 225º. Time for coffee.
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    The butt stayed in a stall until 9 am. That's when I dropped it in a foil boat. It stalled again at 187º. So I wrapped the whole thing. At 3 pm it hit 201º(94ºC), and it went into a cooler to rest.


    The moral of this story is if you don't have patience, don't tie your butt. Did I mention the Bronco cooked for 16 hours?​

    Yes, the pork turned out pretty tasty.
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    Last edited by DTro; January 16, 2023, 08:19 AM.

    #2

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      #3
      Interesting, my last butt on my Bronco took 15 hours. Longest cook for a Boston butt for me and the weather was very pleasant in Texas. Thanks for the great write up and photos.

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      • DTro
        DTro commented
        Editing a comment
        Purc Thanks! --15 is long time. I don't know what my temps were overnight but they were above 225. What temps were you cooking?

      • Purc
        Purc commented
        Editing a comment
        My target was 250 and then I bumped it up to 275 as the cook time got longer than planned for.

      #4
      That looks great.

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        #5
        What a great writeup, complete with equally-as-great photos. Thank you. It's always fun to read about cooks like this. Your PP looks so delicious.

        FWIW, I hang PBs in the PBC until they reach an IT of 160° and then move them to the grate. To ensure that they don't surrender unexpectedly to the pull of gravity , I tie them with re-usable silicone cooking bands like these:

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        Kathryn
        Last edited by fzxdoc; January 17, 2023, 07:03 AM.

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        • DTro
          DTro commented
          Editing a comment
          Thanks Kathryn! And thanks for the link. I was very tempted to hang this one. Sleep was the only reason I didn't. Next time...

        #6
        Ive never cooked one that took less than 16 hours. Yours looks great!

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        • CHNeal
          CHNeal commented
          Editing a comment
          @barefly Ive thought about it but I am very happy with my finished product. I have catered hundreds of pounds of it without a complaint and Im a “ if its not broke don’t fix it kinda guy” so Ill just continue putting them on at midnight and pulling them at 4pm.
          Truth is I kinda like the reaction people have when they ask how long it took to cook…

        • DTro
          DTro commented
          Editing a comment
          Mine usually finish in 10-12 hours. One reason may be I mostly cook Costco boneless PB.

        • CHNeal
          CHNeal commented
          Editing a comment
          DTro Ill bet you are right and the boneless vs the bone in is the difference

        #7
        I actually cooked one yesterday also and it took me just over 17 hours to finish. I did it on my LSG pellet pooper. Overnight at 225 then raised the temp to 275 in the morning.The outside temp was 17-20

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          #8
          Nice job DTro ….. This is a great testament to how well the Bronco can hold steady temps. Your pulled pork looks delicious!

          Comment


          • CHNeal
            CHNeal commented
            Editing a comment
            Sir John has spoken!

          • DTro
            DTro commented
            Editing a comment
            Thanks Panhead John ! I like your avatar but must warn you that your head may be expanding...😁 ​​​​​​​

          #9
          Bronco, Bronco, Bronco...

          16 hours... Damn!

          It looks really good!
          All that AND a good nights sleep...

          Comment


            #10
            Great looking butt DTro!

            Comment


            • DTro
              DTro commented
              Editing a comment
              @mrichie 1229 Thanks!

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