First Overnight Cook

[Kascon11]

I am following a Malcom Reed method of cooking pork butt on a pellet smoker. I did not take pictures before so I am not sure this cook is really happening.
the plan is about 8 hours at 200 (current pit temp from pit boss is steady at 200, grate temp (inkbird) is 220 (top rack), Internal Temp is 34.1 (I took it out to thaw on Saturday morning. I guess it just barley thawed). I will check on it around 6 am then turn up the pit temp to 225 until IT is 190 - 200. I am going a bit more than 8 hours as it is a bit chilly for my area current temp is 65.7 and humidity is at 89%. I also find that the Pit Boss has a hard time when it is chilly and we have a slight breeze.

I have lots of wiggle room as the block party does not start until 3:30. I figure this might take up to 14 hours, then a nice long rest in the cooler until time to pull and server. Will make the coleslaw in the morning.

Good night all and Happy Independence Day (it just happens to be celebrated on the 4th of July)

[Santamarina]

Sounds like a good plan. Only thing I’d change is starting the pit at 225 instead of 200. I’ve never found a difference in raising the pit temp over time. I typically run my butts at 250 the whole time. They take about 14 hours. If it finishes earlier than planned doing a longer hold never hurts!

[Kascon11]

Thanks for the tip. I will add that to my notes for this cook. Seeing how after about 9 hours IT was 151, I think the increase in starting temp will not cause any harm. I might just not be able to sleep as long. ;-)

[DavidNorcross]

Looking forward to seeing the results!

[DaveD]

I've done that exact approach on both butt and brisket with my Pit Boss Copperhead and it has worked like a charm. I understand that Malcom's recommendation for a 200F pit is to be absolutely sure that the cut can't get overcooked in case everyone sleeps way too late. It isn't costing you more than an hour I would guess, anyway.

Looking forward to hearing how it all goes, this sounds like a very solid plan for your day!

[Kascon11]

This is my first butt on the Pellet smoker, (usually has been the PBC). It is a very forgiving piece of meat, so it cant really go too wrong. Low and Slow for the win today.

I have to organize my notes better, I like following your cooks as the write-up are great with just the amount of detail. Another thing to work on improving, however; I don't think I will provide both Celsius and Fahrenheit, as that is just one more button to push.

[Bad Hat BBQ]

Sounds like a good cook...look forward to the pics

[Kascon11]

No Pics, it didn't' happen. I have now provide proof that it did.
Thanks

[Kascon11]

God Morning. I sleep a bit longer than planned, but that is a good thing. Woke up to ambient temp of 64.4 and relative humidity of 94%, Pork butt was at 151 IT and rack temp was 218. Just set pit to 225. It is coffee time. Bark is nice and set. I am not sure if I need to rotate or just continue to let it do its thang.

[DaveD]

Gorgeous color!

[Michael_in_TX]

That is indeed some excellent color. (And I shuddered at the humidity of 94%.)

[Kascon11]

Torrance is near the beach and at night the "marine layer" rolls in. It is cool and humid, think being in a fog (not the mental kind, but the cloud kind). It sounds worse than it is. Now, if I were in Detroit, and I said 94% humidity at 9:30 PM, that is like stepping into an armpit after a workout, not pleasant.

[Kascon11]

Chef snack....

[Sweaty Paul]

Looking tasty!

[Kascon11]

Time to take off the cooker. I have an hour before service. I hope that is a long enough rest. It is 190 and probe tender .

[Clawbear57]

Looks great.

[Kascon11]

Ran out of time to take pics of the pull. Final IT was 190.4, total cook time was 17 hours Total time was 18 hours. Bark was the best I have produced. I did not need claws to shred. It just pulled apart.

Lessons learned:

1. Start at 225 and not 200
2. Up temp to 250 after 8 hours
3. A touch less salt (for my taste, everybody a block party loved it)
4. Make sure I have enough time - to me this was close (only an hour hold) Still served warm,

Thank you to everybody that replied or liked this post. It is comforting knowing there is a community of skilled craftsmen (and women) that have your back.

It is now hour 23 and the end of this cook; I would do it all over again.

Happy Independence Day to all!