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Small butt, long cook

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Unknown
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edited November -1 in EggHead Forum
This weekend I was building a new fence. I thought it might be nice to do a butt for lunch. I bought a 4 lb. butt, figured about 12 hour cook, maybe 14. 20 hours later I pulled it off at about 195 internal (wanted to get to 205 internal, but was about out of charcoal). Cooked between 225 and 250 pretty much the whole time. Had a great dinner, fed 5 and had some pretty good leftovers, probably about a pound. Did I cook this thing too low or is it possible it was mismarked?
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  • Gfw
    Gfw Posts: 1,598
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    Kelvin, I don't think the weight makes much difference - every one - large/small/one/two - takes between 19 and 22 hours.[p]

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  • WessB
    WessB Posts: 6,937
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    Kelvin,
    You might want to try to stay closer to the 250° mark.[p]Wess
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  • Huck
    Huck Posts: 110
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    Kelvin,
    I ALWAYS do my low and slows as near to 200 as I can. They just come out better that way for me. Less burned and tough "bark". Better smoke penetration and flavor. Juicier meat. What did you think?
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  • Unknown
    Unknown
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    Huck,
    The taste was wonderful. The best pork there is is when you are nibbling while pulling. My only problem was I was planning on having it for lunch and barely got it off in time for dinner. Also, because of the size, and only planning to cook for 12 - 14 hours, I didn't worry about having plenty of fresh charcoal and ended up running out. I'll plan better next time.

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