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20 1/2 hour pork butt

WileE.Coyote
WileE.Coyote Posts: 18
edited January 2016 in Pork
Started with a generous coating of HoneyHog.
  

Opened at the 11 hour mark for a quick picture.

And the final pic at 20 1/2 hours.


Sweet and simple. Chunks of Apple for smoke. 9lb Boston Butt.

Safety Harbor, FL
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Comments

  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited January 2016
    How... How does 9lbs of butt take 22.5 hours?!?! Were you cooking at 200?  End result looks scrumptious!
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • saluki2007
    saluki2007 Posts: 6,354
    Looks good from here.  I have the same question as ^^^.
    Large and Small BGE
    Central, IL

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  • Sea2Ski
    Sea2Ski Posts: 4,088
    Me too?!?  Seems very long.  
    I had a 22 hr cook once, but I had 30 lbs of pork all butted together so it was like one huge piece of meat, so that made more sense. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • WileE.Coyote
    WileE.Coyote Posts: 18
    Thatgrimguy said:
    How... How does 9lbs of butt take 22.5 hours?!?! Were you cooking at 200?  End result looks scrumptious!
    Cooked at 230' and pulled at the internal temp of 200'.

    Woops typo "cook time was 20 1/2 hours". 
    Safety Harbor, FL
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  • Dondgc
    Dondgc Posts: 709
    Long cook time but no arguing with those results!  Looks great.
    New Orleans LA
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited January 2016
    Looks great!  I actually had one last almost that long this weekend too.  It was really odd for some reason my grid temp was 200 even though dome was 240ish most the time.  I thought my maverick probe must be off but considering how long it took I'm thinking it might have been accurate.  My gasket is fried so I'm thinking the egg might have been sucking in cold air.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Homebrewguy
    Homebrewguy Posts: 158
    I've never had a butt take that long.
    LBGE & Masterbuilt 30" Stainless Electric Digital Smokehouse w/Cold Smoker
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  • bgebrent
    bgebrent Posts: 19,636
    Looks great!  You could run a little hotter and shorten the cook.
    Sandy Springs & Dawsonville Ga
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  • johnmitchell
    johnmitchell Posts: 6,758
    Interesting...Great result.. Was that done with Royal Oak lump...
    Greensboro North Carolina
    When in doubt Accelerate....
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  • WileE.Coyote
    WileE.Coyote Posts: 18
    johnmitchell said:
    Interesting...Great result.. Was that done with Royal Oak lump...
    Big Green Egg Lump........ BigGreenEgg/Royal Oak - Same thing 
    Safety Harbor, FL
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  • blasting
    blasting Posts: 6,262
    Nice pulled pork, and nice pictures.  Seems a little long, but the result is what's important.
    Phoenix 
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  • cottonseed
    cottonseed Posts: 87
    Good lord....i couldn't wait that long on a pork butt.

    I find the 220 to 240 temps hard to lock in on the egg.

    I dont use them yuppie fans.
    Atlanta, GA
    Large Egg ~1998 model
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  • lkapigian
    lkapigian Posts: 11,124
    Looks awesome and done "Natural" ( no foil ) That would explain part of the time since it was not wrapped, thinking if your only reading your dome thermometer it may be out of calibration and you ran lower than you think-- Great cook!!
    Visalia, Ca @lkapigian
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  • slovelad
    slovelad Posts: 1,742
    You might want to check you thermo. On the dome. Could be way off
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  • WileE.Coyote
    WileE.Coyote Posts: 18
    edited February 2016
    lkapigian said:
    Looks awesome and done "Natural" ( no foil ) That would explain part of the time since it was not wrapped, thinking if your only reading your dome thermometer it may be out of calibration and you ran lower than you think-- Great cook!!
    I was using a Digi-Q controller to monitor temps, you can kind off see the grid probe in the second picture. 

    I used my thermo pen at the end because I was in disbelief. It was 200' threw out. 

    It started out a little over 9lbs. That might have had something to do with it.

    It tasted great and wasnt dry at all. I still can believe it took so long.

    Safety Harbor, FL
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,538
    Good looking product!  It will take what it will take. :)

    Maybe your purpose in life is only to serve as an example for others? - LPL


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