Pork Butt

[Joetee]

Well I tried something different this time.
I've smoked quite a few butts and was never really satisfied. They all seem to come out oily. I trimmed the fat and I smoked at about 225° and at the stall I wrapped with either paper or foil. At about 200° I would put them in a cooler for a couple hours.

But not this time.
Instead of trimming the fat off, I cross hatched it with a knife about 3/4 inch apart just through the fat.
Seasoned as usual.
Bumped the temp up to 240°.
Let them ride until I had an IT of 201° without even looking at it not once. Place it on a foil pan, covered with foil and placed in my ice chest for 2 or 3 hours.
9 1/5 pound butt.
Smoked for 17 hours.

This was the best I have ever made.
Wasn't to oily and wasn't dry at all. The bark was amazing.

I put the meat on at 9pm. Took it off at 2pm.

Perfect it was.

[Huskee]

Yum! I always delay wrapping until after the stall- more bark, more smoke, more good & more better. Nice work.

[ofelles]

agreed

[Jfrosty27]

Oh yeah. Yum.

[HawkerXP]

Yum Yum!

[Joetee]

Oh and by the way. I loaded that Weber up with Fogo charcoal. 1/2 extra large lumps and 1/2 medium to large chunks. And when I took the meat off I closed it all off. 2 hours later, I removed the lid and opens up the bottom vent and it relit itself hot enough to grill corn on the cob. Actually I burnt it a bit. All on one load without relighting.
Amazing. 17 hour butt plus the corn.
Love this Fogo charcoal.

I use a smoke attachment I bought.

Cajun Bandit™ 22.5″ Kettle Smoker Conversion Kit

[Mr. Bones]

Tasty lookin, glad ya found a method that achieved yer desired results!
Sounds like a Great Cook!
Nice Job, Brother!

[smokin fool]

I've stopped trying to smoke butt in the 200-250 range, depending on the mood my BKK is in I'm in the 280-330 range.
On at 8am, off by 3-4pm wrapping in foil at 180 done at 201-211.
Interesting idea cross hatching like that, may give that a try.
Nice job.

[RonB]

Great job.

[Dadof3Illinois]

Nice looking cook!! Have you ever tried bumping the cooking temps up to 275-325? I’ve had really good luck running hotter in my PBC and wrapping at around 170. Just did 2 big 10 pounders this weekend in about 8 hours including at least an hour rest.
Sounds like I’m going to need to try some Fogo in my kettle now too.

[mountainsmoker]

Another vote for the 275-300 range. Good pork butts have plenty of intramuscular fat that they can take the higher heat. Second I do not wrap I have tried it both ways and it doesn't matter, the meat is just as juicy if you do or don't. Do make sure you leave a thin layer of fat on your butt. And yes do give it about an hour to rest. I doon't use a cooler, but cover with foil and a towel on a platter to catch any juices. When it reaches 145 I pull and serve immediately

[MTurney]

Wow great cook. 17 hours for a 9 lb roast....that seems pretty long even for 240??

[Huskee]

I've been pretty consistent with ~16-18 hrs going unwrapped.