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Why does it take so LONG for me to cook?
TheShaytoon
Posts: 420
I was reading in another thread about how @dstearn cooked a #8 Pork Butt in 8 hours...it takes me about twice that time, if not more.
The dome is always at 250-275...I have a CyberQ hooked up so I don't think it is a thermometer issue...
Cooking a 8lb brisket right now , and I am at 187 at 14 hours...am I just being paranoid, or does it always take so long to cook?
D
Comments
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TheShaytoon Every Pork Butt that I'v cooked have taken anywhere from 14 to 20 hours maybedstern did their Butt turbo and thats why it only took 8 hours2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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He foiled it to push through the stall.They/Them
Morgantown, PA
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well that's good to know...he said it was at 275, so that is what made me a little paranoid...
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I don't like to foil, but when we are at 16 hours and dinner time is coming around, I foil it... still, it only took him 3 hours to get to the stall, that usually takes me 8 hours.
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With turbo (my version at least), I cooked a 5lb this past Sunday and it took around 5 hrs.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
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@tarheelmatt You have some mad photo skillzzz, YO!
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Pork butts average two hours a pound for me at dome temp of 250. Worth every minute.
LBGE Atlanta, GA
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TheShaytoon said:
@theshaytoon Thanks man! I appreciate that.@tarheelmatt You have some mad photo skillzzz, YO!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
I cooked a 5.5 lb boston butt last Sunday using a non-quite-turbo 300 degree dome temp. Got to 195 IT in about 8 hours. FTC for 2 hours, so 10 total grid to pull. Better for me to start early Sunday morning (hangover be d*mned) than to sacrifice Saturday night for an overnight. But I'm a relative newbie and feeling my way around.Here's my over-written account of Man vs. Butt.It's a 302 thing . . .
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Maybe your butt is thicker vs theirs could be flatter. Not every butt (even the same exact #) will cook the same. Twice as long or longer...that is odd. Figure 1.5-2 hr per # 225℉-250℉.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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If it tastes good and isn't dry I don't see a problem that needs fixed. Sounds like your about right time wise. + the extra time should allow for the connective tissue to breakdown to help with tenderness. Just my .02¢LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Where's this brisket you speak of????LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Never mind found itLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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