Done many 9-10 lb pork butts on my Camp Chef SmokePro DLX and typically cooks about 18 hours. Put a 9.75 lb butt on last night at 9 pm and at 8 am this morning itβs 198.5Β° π³. Was hoping to pull it at 3 pm and faux cambro to serving at 6 pm tonight. WWMD? Need ideas on how to hold it for 10 hours.
Turn down to Low Smoke 150Β° for 10 hours?
Wrap it in oven at 175Β° for 10 hours?
Other ideas?
I always use the hold feature on the kitchen oven, that works for me. If you have that feature give it a try. By the way you're missing all the snow here. If this keeps up we should have a good spring run off. Steamboat is getting hammered.
Thanks Steve R. I reset to LowSloke 160Β° and repositioned the temp probe. Smoker now at 180Β° and IT at 178Β°. I am wondering if I had the temp probe to close to the bone and the oven temp was conductingβ¦.π€
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I've held a butt for 5-6 hours without issue. I would just keep it warm this morning, and pull it at noon, wrap and into cambro. Pull the pork right before dinner.
The only other variable I can think of is I installed a new PID controller. The analog controller would swing cook temps +-50 to 75Β°, the new PID controller (sent to me from the nice folks at Camp Chef) holds much tighter to set temp. Oh, and then thereβs ambient temp, warm and little wind last night compared to last pork butt I smoked last winterβ¦..need to add ambient temp to cook logβ¦.
Yes, When I had the flameout I read another spot on the butt and it was cooler, I then moved the βSmokeβ probe to a cooler spot. Iβm thinking like youβ¦β¦.especially after two cups of coffee π
How are you planning on serving it? Ive never even attempted to hold a finished butt. Pull it, bag it with some of the drippings in the bag, reheat in crock pot or chaffing dish and sterno and there just no difference then right off the smoker.
Last catering job I did was 40 lbs finished ( right at 80lb to start) did them in 3 batches over two weekends and froze it until the reheat. No worries, its a pork butt its damn near impossible to screw it up.
Right now I lowered the cook temp in the smoker 160Β° +-20Β°, IT is slowly coming down, now at 177Β°. In a few hours I was planning on turning cook temp up to 225 and pulling butt at 202Β°, hopefully that will be about 3 pm and then into the faux cambro till 6 pm for pulling and serving. Sound like a good plan?
+1 for CHNeal β¦
Iβd pull when itβs ready to do soβ¦
Combine any juices and contain to keep heat and juices from easily escapingβ¦
Pulled pork reabsorbs cooking juices much betterβ¦ The juices return much of the BBQ flavorsβ¦
And is easier to reheat to serving tempsβ¦
Holding and reheating is a great reason for CI Dutch Ovensβ¦
What, no pictures? LOL
You are doing good tending to the cooking butt.
I don't think you need smoke mode later in the cook unless you intend to burn up more pellets than need be.
The backyard cook makes mistakes, a professional cook knows how to fix mistakes, but a Master Chief knows who to blame.
Interesting thought. This size butt has taken 18-21 hours in the past on high smoke and came out ok, maybe because of the low smoke profile of the pellet smokerβ¦..π€
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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I haven't read through all the responses above but you can drop your smoker temp or your indoor oven temp to its lowest and hold her there. I recommend wrapped tightly in double layer foil though. Or cycle your oven or smoker on/off to hold it at 150ish too. Or go back & forth from a hot (preheated w/ hot water in the bathtub) cooler to oven, etc. Tons of easy ways to hold it. Pulled pork only gets easier to work with the longer it's held. I've gone all through the night on a few occasions.
Thanks, I turned smoker down to 160Β°, butt IT is now 185Β°, Iβm about to turn smoker up to 225Β° and pull the butt off at 202Β°, then into the faux cambro for 3 hours till serving. Iβll report back when served!
Well, what a dayβ¦..(and night π)
10 lb pork butt
11 hours in smoker at 225Β° IT bout 195Β° π³ going to fast for dinner!
6 hours in smoker at 160Β° slowed it down
2 hours in smoker at 225Β° to hit 202Β° pulled it off smoker, temp check in kitchen 182Β° π³
1 hour covered in oven to hit 200Β° again
1.5 hours in faux cambro
pulled and served, came out AWESOME, very juicy and good bark π
Pork butts are very forgivingβ¦β¦
Thanks for all the suggestions and support
the rust if off the smoker, wibs up next π
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