First Pork Butt this weekend

PJ St. Fern · August 2006

5.5# butt w/ DP coarse, no injection. Had the fire stable at 250 dome from 8:00 PM until 11:30 when I decided to get some sleep. Checked again at 6:00 AM and found the temps down to 200 but the fire was still going. Played around with the vents and got it back to 275/300 after a brief run up to 400 degrees. Pulled the meat off the egg at 185/190, foiled and wrapped in newspaper. Pork was on for 16 hours, which seemed a little long. Could the 200 degree fall contribute to the long cook time? Should I have looked for a 300 dome temp prior to going to bed? Still, all in all, the results were great, and can't wait to do it again![p]PJ St. Fern

EddieMac · August 2006

Glad everything turned out well in the end for you!!...The Egg is forgiving....Boston Butts are forgiving.....So...all went well...In the future I wouldn't recommend letting your Egg go 6 or 7 hours without checking.....NG....Not good.....3..maybe 4 hours at the most...on long cooks.....Or until you get a BBQ Guru or wireliss / remote temperature probe..[p]The temperature moving down to 200 certainly contributed to your extended cook time...At 250 - 275...ideal time for smoking a Boston Butt....A 5.5lb. Butt should have taken approximately 10 - 12 hours to cook....while realizing that every piece of meat can be different...and require different cooking times....done when they're done....[p]Ed McLean
Ft. Pierce, FL

tstick · August 2006

PJ St. Fern,
This weekend I did an 8.4 butt. I brined it in a salt/brown sugar brine for about 8 hours, Then, as the Egg was lit I injected it with an apple/pineapple juice mix. Put on at 8:00 pm at 250 . It was 250 when I went to bed at 11:00 pm. Checked at 1:30 a.m = 200. Adjusted. At 4 am it was 300. It stayed at 300 as I could not get it down. Took off at 9:45 am , wrapped and stored in a cooler. Pulled at noon. the best butt I have done at this point Ya gotta check them at night. tstick

First Pork Butt this weekend

Comments

Categories