OK, Hogjaws again, on our next search and destroy mission with a hapless pork butt, we injected it with Meatheads preference and loaded it up. Started it on our new GMG smoker @ 150 but not soon enough, temp in AM was only 135, cranked it to 225 and still low in afternoon. Took it out & put it in the oven @ 350, lotta gravy but a little dry. If we do it this way again we'll wrap it in foil. Still on a learning curve.
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Hogjaws, I think that 150 temp is needlessly prolonging your cook. I'm sure it will eventually turn out good, but unless you like doing 18 hour cooks for pork butt, I think I'd throw that thing on at 225 - 250 and let it go. Keep a digital thermometer in it, and if you see it stall, then wrap it. Or just let it go unwrapped. -
if you're going to cook it at 350 yeah you'll want to wrap it in foil. i would suggest taking it to 250 and leaving it there as JonnyB suggests.Comment
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All true. JonnyB did you right. 150° is uncessary and barley out of the danger zone. Now add in additional moisture and we will see you tomorrow. At 225° you will stall out for a while but you can wrap. At 250-270° you can push through that and get some real nice bark if that's your thing.
I think with all of your effort you can make it a little easier for you and a better pay off. Your effort will pay off.Comment
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Had to leave Western N.Y. in a hurry (no her father didn't have a shotgun)so covered and packed it up for a Lake Erie effect winter. We'll get to it in around mid May when the ice is gone. Thank you all for your insight and very helpful input.Comment
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He had a knife?
My first (and only) pork butt (7.5 lb) took 16 hours at 225, next one I'm bumping to 250 and if that doesn't do it in 8 hours, bumping to 275.
Stay warm my friend!Comment
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