I found a choice organic Boston Butt, de-boned and tied, for $1.99/lb. Made Elder's rub with the sage leaves. Put it on my 200F BGE at midnight fueled by a big pile of BGE lump topped with a hickory chunk about 5 inches in diameter. I woke up about every 3 hours to check the temp. and for a while it crept up to 250F. Closed off the vents a little and it went back down to 225. By 10 am, my hunk-o-pig was a Polder-confirmed 201F. Pulled it apart, made a sauce, you know the rest. It was heaven on a bun.
I know some of you cook butts for a lot longer than 10 hours… what happens with extended cooking times, like 16 hours?
Does a short period of cooking at elevated temperatures, like 250F, compromise the final product?
At what internal temp do you folks usually pull the meat off?
Are the final results affected if you add the smoking agent at the beginning versus the middle of the cook? I just put the hickory hunk in at the beginning because I didn't want to disassemble my apparatus. Once I shut the lid, it stayed shut until I heard the Polder…