First Boston Butt ever need a little advice

Engguy

I bought a LBGE about a month ago and have been very happy with the results so far have done short cooks for burgers, steaks, chicken, brats and hot dogs. And all have come out great so far.  This weekend I decided to Low and and slow my First Boston Butt.  It tastes great I used a little mustard and a spicey dry rub.  The butt was 7.5 pounds.  I stabilized my BGE at 225 with plate setter installed. Then put the butt in with a Vrack sitting in a drip pan.   I patiently waited for the stall which occured at 161 according to the Home Depot Maverick thermometer I bought.  15 hours later the butt had stalled at 185 and the grate temp started to drop so I adjusted the vents to get the grate temp back up.  And waited.  I got impatient and after another hour not seeing the meet temp rise again, I opened the egg for the first time in 16 hours and was able to tug the bone out easily with no meat. I wrapped in foil and towel and let rest in a cooler for an hour.  I sliced a quarter of the butt and pulled it.  It tasted great was super moist and excessively greasey.  Should I have cooked it longer to render more fat?  Or was that just the butt I got?   I have posted some pics.  The last pic is after being in fridge for 24 hours.  Any advice would be greatly appreciated.  Thank you in advance!

ROllTIDEEGGING

You'll get more qualified responses than mine but it looks like you didn't cook long enough to render the fat out...  Where was the butt from?

Mattman3969

That is kinda strange.  You say the bone came out easily but still was greasy. Looking at the pic that butt didn't cook long enough to render the fat is my first guess.  I've never pulled a butt below 200 but you could've had a strange piece of meat there but those fat pockets don't look done enough to pull,maybe chop.  

Engguy

I got the Butt from Freshway Market in Byron Georgia.   They had a sale bought 2 butts an 15lbs of chicken quarters for $21.00.  The second butt I am going to smoke is 10.5 lbs.  will cook that one next month. Was confused as the meet stalled at 160ish for a long time.  Then stalled again at at 185.  Thanks for the quick replies.  Will try cooking longer and being more patient.  Also going to make sure the meet probe and grill probe are reading the right temp.  

Once again thanks for advice!

CharleyR

You didn't mention what the internal temp was at the end, but with the bone pulling out easily, it sounds as if you were at a decent temp ( around 195 or so).  It may have been a rather fatty butt, so next time you may want to do some trimming up front.  But I've often found excess fat when I'm pulling the pork at the end and simply cut it out and discarded.   And your two stalls are quite common. It tasted good, so all in all, it appears to be a success...and I'll bet future tries will be even better.  Keep at it, as that's what it's all about. 

johnkitchens

You probably needed to cook to a higher internal temp for the fat to render. I buy paint from Eagle Bridges Marathon in Byron!