Looks great!
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That's some dang good lookin food there.
I like what you have done with your repourposed condiment bottles.Comment
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Great looking cook! Thanks much for the cook-in-progress narrative and pictures.Comment
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Looks like it came out jus' great, ecowper !!!!
Hope y'all enjoyed, an' ate 'til yer fat n' happy!
Glad I ain't th' only one who repurposes th' squeeze bottles (an' spice jars/shakers, as well)
Yers have nicer labels!!! I been usin white 'lectric tape, with some sharpie scribblin' on 'em.
Seems sensible to me t' use 'em again an' again.
Better containers than most you can buy, an' they come filled with condiments, at first.
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Mr. Bones and Nate I hate buying something new when I have something at home just as good. So I keep all my squeeze bottles and use 'em for my sauces. I figured out it was easier to tape sticky notes to them with a label written on it than anything else. And I can peel the "label" off easy when they are empty. I have a whole bunch of sticky notes I brought home from a place I worked at years ago. So, those didn't cost me anything either. :-)Comment
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Quick summary, since this pork butt was a pain in the ass and maybe there's something to learn here.
7 lb boneless pork butt from Costco
Ambient temp: 27F - 35F
Sunny all day
WSM 22.5
15 lbs of charcoal, 6 big chunks of hickory
Full water pan
Light charcoal: 7:00 AM
Meat on: 8:00 AM
Meat off: 5:20 PM
Served: 6:00 PM
Stall: 2:00 - 4:15
Wrapped: yes
WSM Temp: 250 +/- until 4:00 PM, then pushed it to 300F
Meat internal temp: started at 32F, pulled at 194F
Dry brined the pork butt about 16 hours ahead of the cook. Put the rub on while the WSM was firing up. Temp ran up to 165 pretty much no problem. I thought it was in the stall, but it just faked me out. At 170 it was really stalled and stayed that way for 2 hours. I finally broke the stall by wrapping and pushing my temp to 300. When I pulled the butt, it was fork twist tender and pulled easily. The pulled pork was fantastic, the family was happy.
Just remember, how long you cook the meat, how much time it has for the fat and collagen to render, that is more important than the exact temperature of the meat. I have cooked at least 30 Costco pork butts. I have never seen one stall like this before. Typically, I am taking them off and holding them for a couple hours in a cambro or oven. Usually cook at 250, and need 7-8 hours for a Costco boneless pork butt. It's a good thing I automatically build in 2 hours on all my cooks as a "just in case" or this thing wouldn't have been done and ready for dinner at 6:00 PM.Comment
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That was a great looking cook and I appreciate the details.Comment
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Thanks a bunch for the details on your cook. I'm heading over to Costco today to buy several butts to smoke. This gives me a better feeling for the timing. Going to add in extra time and have my cambrio ready to hold them if they get done early.Comment
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Damn I ran into the same thing tonight. Put mine on at 8:45 am, here it is 9:30 at night and wrapped 20 min ago and sitting at 189. Temp in the pit is up to 327. When can I pull it?Comment
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Going to do this tomorrow with a Costco butt, same size, weight. Really appreciate all the info you posted. Thank you!Comment
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Nice bark 😎Comment
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ecowper and Danjohnston949 - The last two cooks I have had one of my grate probes spike to 400 degrees for no reason in the middle of 220 cooks. Today it spiked to 400, came down to 375 and spiked again to 400. Unplugging from the channel and plugging back in immediately remedied the issue. Has this happened to either of you?Comment
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Like ecowper I have Not Had that experience as of Yet? I think I would talk to FireBoard they Should be able to Access your info via the Cloud and Perhaps give You an Idea of what is happening? I'm going to Smoke a Chuck Eye this PM, I'll let You Know!
From a Backyard Cremator in Fargo ND, Dan
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It is 21 with wind chill down to "feels like" 2 here in Boston --- lazy me is prepping a 7.3 lb bone in pork butt to cook in the oven tomorrow (I know, blasphemy but am semi new to this and don't trust myself quite yet in good weather, let alone freezing windy weather) - I am dry brining now and will use Meathead's Memphis dust, so will at least get that awesome flavor -- obviously will not get the smoke flavor and great bark, but wondering if you guys would think the cooking time and pulling temps would be about the same as if I were doing on the WSM? And should I cut it in half? Oh, and may be needing to buy one of those new Fireboards!
Thanks in advance.
JanComment
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If you're doing it in the oven, you can use the timing from this recipe as a guide: http://www.seriouseats.com/recipes/2...jo-recipe.htmlComment
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EdF -- thank you, I had already put it in when I saw your post -- may be I should have covered it with foil first -- I put it in uncovered at 230 degrees and put up to 250 about 2 hrs later -- looks ok so far -- that recipe looks fantastic by the way ... thanks again
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PSULion I have just lived through a February in the Pacific Northwest that is 1. The rainiest/snowiest in history and 2. The 3rd coldest average in history .... seriously, it's a new f'ing ice age in the Northwest. :-) .... I spent a lot of time learning how to use my cookers in very cold, very wet conditions.
It's been that crazy ... but I still cooked. And you should too! And buy a Fireboard ... best tool for your cooker ever :-)Comment
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