I tied my butt tight, and it took 16 hours to cook. At least I got a good night's sleep.
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.
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.
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.
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.
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.
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.
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.
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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