So I smoked my first Boston Butt yesterday. Cut it in 2 pieces, as I (a) didn't have time to do a whole butt, and (b) wanted more delicious bark. Set up the snake method the night before, and dry brined with sea salt (what I had on hand). Made a semi-MMD (ground rosemary didn't arrive in time), and started at 7:45 AM. Windy day, so I had some issues trying to keep the temp steady. I hit the first stall at about 157, Hung there for about 2 hours. Then when it hit 183, it stalled again for another hour. Now I should add that I had to add more coal after it had been there for about 30 min's. Has anybody had this happen to them before? I told my wife that it was just a stubborn pig, lol. I pulled it off once it hit 196, and it turned out great, but it was a 12 hour cook on something I thought should take about 8. The total weight on the butt was 6.75 Lbs, and I would guesstimate 3 and 3.75 on the 2 pieces. Any ideas/suggestions?
). They are however very forgiving and I wouldn't be at all adverse to cooking a butt at 275 or better. They will still sometimes, do as they please and they are done when they are done. Good idea to always give your cook more time than you thing you will need. Way easier to "hold" the meat than hold back a hungry crowd... 
Comment