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Butt... I'm foiled.

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  • holehogg
    Club Member
    • Nov 2017
    • 2337
    • Port Elizabeth, South Africa

    Butt... I'm foiled.

    My first Butt cook this year and 11 hours in and I've decided to wrap for the first time. Have never crutched anything before.
    Close on midnight now and I'm hoping to hurry things along.
    Now I know why I love pork belly so much. Cook time and its versatility make it my favourite pork.
    Butt my conscience didn't want to discriminate against the other pig parts (and the price was right) so it was time to shoulder on.

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  • LA Pork Butt
    Charter Member
    • Dec 2014
    • 5353
    • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

    #2
    Need I say more with a Pit name like mine!

    Comment

    • crazytown3
      Club Member
      • Jul 2019
      • 183
      • Stansbury Park, UT USA
      • Weber Performer (AH) - Black
        Weber Smokey Mountain 18
        ThermaPen Classic - Red

      #3
      Those things are barked up after 11 hours. I would eat it.

      Comment

      • jfmorris
        Club Member
        • Nov 2017
        • 3011
        • Huntsville, Alabama
        • Jim Morris

          Cookers
          • Camp Chef FTG900 Flat Top Grill (2020)
          • Weber Genesis II E-410 w/ GrillGrates (2019)
          • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
          • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
          • King Kooker 94/90TKD 105K/60K dual burner patio stove
          • Lodge L8D03 5 quart dutch oven
          • Lodge L10SK3 12" skillet
          • Anova
          Thermometers
          • Thermoworks Smoke w/ Wifi Gateway
          • Thermoworks Dot
          • Thermoworks Thermapen Classic
          • Thermoworks RT600C
          Beverages
          • Whatever I brewed and have on tap!

        #4
        Those look like meteorites! Quite some bark on that pork. Was this on your kettle or gas smoker? I just crank the heat up now to get butts done.

        Comment


        • holehogg
          holehogg commented
          Editing a comment
          Kettle. Had a second stall so I wrapped. Both were done within a hour and a half after wrap.
      • smokin fool
        Club Member
        • Apr 2019
        • 1767
        • Mississauga, Ont

        #5
        My typical butt cook is ten hours.
        I wrap when the inside temp hits 160-170 and take it to 190-200.
        Never had bark like that!

        Comment


        • smokin fool
          smokin fool commented
          Editing a comment
          Dude, if dinner ain't on the table at her desired hour I'm meat on a stick.
          It gets ugly, sometimes I don't think its worth the effort to smoke meat around here anymore, its just not worth the fight.
          If I smoke now its during the week when she's at work.

        • jfmorris
          jfmorris commented
          Editing a comment
          I don't wrap butts, but what I *have* done to power through the stall is bump the temp of the smoker from 225 to 275 or even 300. The cook goes MUCH more quickly, you still get good bark, without having to wrap.

        • smokin fool
          smokin fool commented
          Editing a comment
          jfmorris 10-4 our Keg wheelhouse seems to be 280-310. I don't mind running above 300.
          Cold temps up here in the sticks don't help right now , in the summer cooks do go down to 6-8 hours.
          I have been using a diffuser filled with water, going to give that the shoe next butt cook and see if that speeds things up mind you I have all day no need to hurry some things.
      • HouseHomey
        Club Member
        • May 2016
        • 5264
        • Huntington Beach, Ca. Surf City USA.
        • 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

          Erik S.

        #6
        Turn it to 11.

        Is that what shale looks like?

        Comment

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