Long Butt Time

4Runner

Threw on 2 butts totaling 17 to 18## last night around 10pm at 225.  I only started that low because last time at 250 they were ready just as we needed to leave for church.  I figured this go I would extend my cook a bit.  I bumped up to 250 around 8am and now to 275 around 3pm.   I'm at the 18 hour mark with both butts probing at 185.  Never had to go this long even at 225 for the entire cook.  Butts are soft in most spots but still firm in the center when probing.  Anyway, I'm staying the course and not pulling until they reach 195 -200 or until they probe better.   Anyone else experience this?   

Gamecockeggman

I'm in Aiken and if your weather is anything like mine, that may have something to do with it.  I would stay the course.  I have a brisket flat that has been on about the same amount of time and it just won't get above 175, be calm and carry on as they say.  Or....carry a towel.  It's the dreaded stall

northGAcock

@4Runner I wonder if it is something atmospheric. I dropped a 5 lb (bone in) butt this morning around 9:00. Been chugging along at 275 all day. I just checked and was sitting at 175. While I may not be on parallel with your cook, (size and temp) I did scratch my head a bit thinking I would be a bit closer to joy. Makes me wonder if this wet weather here in Cola is somehow impacting our cooks.

4Runner

Good call.  Been raining and misting since Friday.  Not sure I have ever smoked a butt in this kind of weather.  Rain sure, but usually that last less than an hour or two.  191 and 187 right now.  Going in for another probe.  

Side note, Nunez shows promise.   

A5firearms

May be something in the SC air. I had the same thing happen to me Friday night - Saturday. I put on a 7# bone in butt Friday night at 10pm @ 225 and pulled it 18.5 hours later when it finally hit 200 IT. I held the course wondering what the heck would cause that. I kept checking it with multiple thermos thinking that might be getting bogus readings. That was not the case... Ended up melt in your mouth delicious.

Brisket_Fanatic

Humidity will definitely make a difference and extend the time. 2 butts will cook pretty much the same as 1 as long as they are not smashed up against each other and at 225 they normally average close to 2 hrs per pound for me. 

4Runner

Just pulled at 195 after just over 20 hours.  Amazing how the butts IT got as wide as 10 degrees and then they merged at 195 in the end.  I must say, oh wow!  Tasty.   Sorry no pics as they are wrapped and resting.  Damn I wish Boston butt was a vegetable.    

northGAcock

Have to agree with you on the vegie......you serving with a sauce tonight?

4Runner

Sauce on the side but no one uses it.   I like sauce but pretty much only use it when we are having sandwiches.  This will just be pulled and on the plate with some mac n cheese, squash casserole, and collards.   I cheated on the sides.  Lizards Thicket.  

northGAcock

Ahhhh....you folks enjoy. No cheating there, just a slight of hand.