I've done a bunch of these over the years and have never had it take so long, for such a small piece of meat. Heck, I've done larger ones, in less time.
Weird. Anyway, checked it at 189°, and the probe went in like buttah. Wrapped and rested for 1/2 hr, (we were starving), and it pulled beautifully.
Sounds like that there was some kinda stubborn butt, glad it all turned out alright, eventually!
Lookes delicious from where I'm droolin, er, uh, sittin...
Last edited by Mr. Bones; September 1, 2019, 02:16 PM.
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.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I usually cook 4-5lbers and when unwrapped I'm typically ~14-16 hrs to 195, so your timing seems on par with normal. Sometimes even a light butt can be thick. And of course I mean that statement only professionally and about pork.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I only clicked on this thread because your handle was the deciding factor. I’ve been a Cowboys fan since 1977...and was gonna weigh in on the pork if I was qualified. Then give you some good pit friendly, good natured ribbing about your team.
Then I saw your avatar. Good grief! Just drop the Mic.
I just wrap em when they hit 165-175. My wife loves that it softens up the bark a bit. Sometimes when they are out of the stall at 185ish, I take them out of the foil and put back on the pit, but it still takes a lot longer. I usually get any size butt done in 7-8 hrs.
If Meathead is correct in contending that the thickness of the meat determines cook time, then the answer to the long cook time is not in the weight, but in the thickness of the meat. Or, it was Just one stubborn piece of meat.
when I cook 10 pound butts that are 5-6†thick at 225 they usually take 12 to 14 hours. So, how thick was your 4 pound butt before you started cooking?
Last edited by LA Pork Butt; September 1, 2019, 06:55 AM.
I just wrap em when they hit 165-175. My wife loves that it softens up the bark a bit. Sometimes when they are out of the stall at 185ish, I take them out of the foil and put back on the pit, but it still takes a lot longer. I usually get any size butt done in 7-8 hrs.
I rarely foil until after the cook. The exception is brisket.
If Meathead is correct in contending that the thickness of the meat determines cook time, then the answer to the long cook time is not in the weight, but in the thickness of the meat. Or, it was Just one stubborn piece of meat.
when I cook 10 pound butts that are 5-6†thick at 225 they usually take 12 to 14 hours. So, how thick was your 4 pound butt before you started cooking?
Not sure, maybe 4"??
it was an oddly shaped butt, with a very small bone. I'd venture to say that it had as much meat as a 4 1/2 lb roast, because it had such a small bone..
I generally cook 4-5 lb roasts, and they usually take between 8-10 hrs at 240°
I only clicked on this thread because your handle was the deciding factor. I’ve been a Cowboys fan since 1977...and was gonna weigh in on the pork if I was qualified. Then give you some good pit friendly, good natured ribbing about your team.
Then I saw your avatar. Good grief! Just drop the Mic.
i got nothing!!
Peace my BBQ Brother.
Trust me, with our WR's, and O-line? You'll have the last laugh.....
Funny thing about my avatar, is that I took that pic at a tailgate before the Dallass game. We burned Tony Romo in effigy before that game.
I'd wish you luck, but I'd be lyin'! Peace to you too!
Last edited by Skinsfan1311; September 1, 2019, 07:33 AM.
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