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First Pork Butt @ 220

EggyLoewEggyLoew Posts: 9
edited August 2014 in Pork
As context this is my 4th cook... pork butt was awesome but it is beyond me why all the forums say budget 2 hours per pound. This guy was 4.73 pounds (bone-in) and took 19 hours to reach 200 degrees at 220. No foil inside the dome during the cook. I kicked the dome to 250 degrees at hour 15-16. I've failed to deliver on lunch for both butt's I've cooked, and needed to push to dinner. Anything I'm doing wrong? Regardless, I'm going to do 275-300 next round. And before anyone mentions it, I dropped the sauce, cheese, and bread for the next two helpings - the meat was best on it's own.

Comments

  • EggcelsiorEggcelsior Posts: 13,924
    Are you using a pit controller(based on your probes in the first picture)? If not, the dome temp at 220 means the grid temp is around 190. I do my butts around 250ish(235-275) dome and go about 1.5 hours per lb.

    I'd guess with a pit controller you still see the temperature difference though not as much, since air is being forced in at times.

    Either way, bump the temp up and you'll be fine.
  • @EggyLoew  I have the same experience with the Butt.  I just plan 22 hours for a 7lb or such.  Can not tell you how many times lunch turned into a dinner.

    I think @Eggcelsior has a point about the temps.  Next time I am going to bump the dome temp to 270.  Not only do I think that it will cook it faster, I think that it will keep the meat moist.  I find it a bit dry after a 22 hour cook.  

    I have a very hard time engaging in passive relaxation. Twitter.Instagram.
    Dallas, TX

  • johnkitchensjohnkitchens Posts: 5,048
    It looks like it turned out great, but wow that is a long time. 

    Louisville, GA - 2 Large BGE's
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