fracmeister glad to hear it came out well! Sometimes when it takes that long, I get a little nervous, that it might be dried out or something.
My longest butt cook was probably up around 14 hours - brisket around 18 hours. These days, if I get impatient, I bump the heat up to 250, 275 or even 300, to get it done.
I too find the sale butts at $.99/lb which are bone-in and 8-10lbs.
More than once I ran into the same situation where the internal temp would not rise above 190 for over 12 hours and found that it began to dry out. I now cook with my SnS in the Weber at 250 and wrap when it hits the stall, then take it to just over 200 then it goes in a small cooler for an hour or so. This cook is closer to an 8 hours and what works best for me.
While the bark is softened, the meat is very tender and moist.
I have run into two stalls with a pork a butt before, the second was around 190F, also as your meat rises in temperature it becomes closer to the pit temperature and the rate of heat transfer slows down, so towards the end of the cook I let my pit temperature rise. As Meatheads says pork butts are very forgiving.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
My longest cooks are briskets. I rarely have any cook over 15 hours. I run all of my cooks around 250F and generally turn out either a big pork butt or brisket at around 13-14 hours. Every once in a while I go longer. But have never gone 20 hours when running at 250.
I’m cooking either on my WSM 22 or my Hasty-Bake Gourmet
Just my input
Last edited by ecowper; December 13, 2020, 10:37 PM.
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