Hmmm... my latest is update, @ 6:10pm, after the PBC had been smoking for 10 hrs, 22 min, the internal temp of the pork butt = the temp of the smoker. They were both at 186 deg. The PBC coals had smoked their last... I took the pork butt off the smoker and put it on the oven to get the internal temp up to 195 deg. Once its there, i'll take it out. I guess maybe a 9.7 lb pork butt, without a wrap/crutch, was too much?
I'll post a picture of the end product when it comes out of the oven. i will say this - the house smell wonderful...
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
That looks fantastic. Am I the only one here that has the need EVERY SINGLE TIME I get near a cryovac pork butt to slap it??? My wife says its a man thing. Saw two different guys at the grocery store do the same thing the other day within 3 minutes.
That looks excellent. You asked a general question about 9.5 pounds being too much. I always halve, third or quarter larger butts so that I'm cooking butts that are in the 2.5 - 5 pound range. These smaller butts don't stall quite as long and they create more bark which is where the big flavor is at.
John "JR"
Minnesota/ United States of America
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miked As you're in Maryland, you've likely got similar weather to what we've been having in Michigan... cold, snow, rain, slush, freeze, snow, warm-up, rain... just really, really humid. That humidity will kill those briquettes faster than anything, and coupled with wind and cold, your 8# of briquettes will burn out about 40-60% quicker than in the summer. I generally can't get more than about 7 hours of life out of a full basket in the winter. In the summer, though, 11-12 hours.
JeffJ is right on the money regarding splitting that big butt in half or more. Not only will it finish quicker, you'll have more surface area with rub on it, which means MORE BARK! I will say that the half with the bone in it will take longer to finish, at least that's what I've seen.
If you have a sous vide immersion heater and bath setup, you can try cooking the butts for about 24 hours in the bath, then dropping them onto the grate for 3-4 hours to smoke/finish them! That works really REALLY well; though I don't get a great bark that way, the meat retains more of its flavor. My family prefers it this way over a full-cook session in the PBC. They like the higher moisture content when done in this fashion; me, I'm a dry pork kind of guy.
Thanks everyone...it was very good. Had my bible Study group over last night, nearly finished it... Leftovers for lunch today.
Yes - its been cold in Maryland, but i can't use that as an excuse for Monday. It was unseasonably warm (~ 50 degs when i started the cook). I think i need to do a better job at temp control with the lower vent. i had it open somewhere between 1/4 - 1/3 open (based upon my cooking the two previous times in much colder weather (low 20's)). But, the butt was very good! I look forward to trying it again.
Greetings from an Eastern Shoreman, miked! I'm still learning temperature control myself. My first pork butt attempt turned out great despite my inexperience!
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