17 hrs for an 8 pound Boston Butt?

NervousDad

I bought a pork shoulder roast from Wegman's last weekend (7.8 lb.) to do my first Boston butt cook. I used my AR with the stone and a drip pan with some water in it. I cooked just below the felt line at 250 dome temp. After 17hrs it wouldn't get above 190. Does that seem right? 2:15 per pound? 

During the first hour the temp fluctuated a bit from 225 to 275, but after that it held steady at 250.

jtippers

I always alot for 2 hours per pound in that temp range. Doesn't seem to far off.

fishlessman

water in the pan slows the cooking times by a couple hours on a low and slow, it drops the temps right under the butt

Mickey

Have you checked to see it temp gauge is correct?

NervousDad

Thanks guys! 

Does the drip pan make any diffidence to the tenderness? I also trimmed most of the fat cap off and did a small injection of apple juice and sprayed it down with apple juice at the 8 hour mark. 

I calibrated the thermometer when I first got it in july, maybe I should check it again.

fishlessman

the water in the drip pan doesnt do anything for this cook but slow it down, i just wrap the pan in foil for easy cleanup. you can speed things up and bump the temps to 300 later in the cook as well, some are even cooking at 300 plus the whole cook. i typically shoot for 14 hours and adjust temps as needed

mtasker

i did a 7.5 boston butt last weekend.  on the egg at 0730 at 250.  4pm pulled at 205 internal.  ftc until 6pm.  awesome stuff.

Mickey

I only put salt in any drip pan. You can see it in this pic.

henapple

Why?

Mickey

henapple said:

Why?

Sounds better than sand.

JRWhitee

I agree no need for anything in the drip pan.

ShadowNick

Also, spraying it with liquid, depending on how heavy you spray can add up to an hour due to extending the evaporative cooling process during the stall. 

pescadorzih

I did one from Wegmans recently, 7-8# and cooked it at 240-250 for 12 hrs, pulled at 200 and FTC for 2 hrs and it fell apart.

Tjcoley

Sounds right for that temp.  Did a 9 pound Wegman's this past weekend.  On Egg at 350 Dome at 8 AM.  Reached 165 IT around 1:00. Wrapped in foil, and reached 205 IT by 3:00.  FTC'd til 5:30.  Family thought it was the best one yet.  Very juicy, nice bark, great flavor.

FAYNCEGGHEAD

Sorry to ignorant but what is FTC?

cali_egghead

FAYNCEGGHEAD said:

Sorry to ignorant but what is FTC?

Foil Towel Cooler

it lets the juices settle back into the meat

Tjcoley

FAYNCEGGHEAD said:

Sorry to ignorant but what is FTC?

Wrap in foil, wrap in towels and place in a cooler to keep hot. You can keep a butt or brisket hot for hours.

Canugghead

for me it's FNPTC - foil newspaper plasticbag towel cooler.  

- newspaper for extra insulation and absorb any leaks

- plastic bag to keep the towel clean

cali_egghead

Canugghead said:

for me it's FNPTC - foil newspaper plasticbag towel cooler.  

- newspaper for extra insulation and absorb any leaks

- plastic bag to keep the towel clean

I will have to do that from now on. I HATE having to clean the towels after all the juices are soaked in them.