Pork Butt -- What did I do wrong?

Kjunbob

I recently tried my 2 Pork Butt and it came out very good.. but it took forever and eventually I finished it in the oven b/c I was running out of fuel.  

Here are the specifics.  The butt was about 8.5 pounds and had a bone in, (but the bone was smaller than my previous one that I had cooked.)  I got the dome temperature up tot 300 and let it stabilize there.  Then I put the meat on and I was thinking that it would take about 1 hour/#, and it got up to about 180 or so after about 9 hours, but I could never get it to my desired target of 195.   I began to feel some of the meat loosen up when the internal temp was about 160,  but some of it still was firm.  Several people have indicated that ideally you want the meat to feel loose.  Anyway, about 11 hours after I put it on, the internal temp was still just below 190, and then I tried to open the draft to increase the heat.  However, by then the dome temperature wouldn't move up, and I suspected that I was running out of fuel.  At the 12 hour mark, I pulled it from the egg, and finished it off in the oven with the oven temp set at 350.  The internal temp eventually got up to 195 after in the oven for 30 minutes.  At that point most of the meat was loose, but some was still a bit firm.  

It still tasted great, but I am wondering why it took so long?  Could it just have been that the cut of meat was just not up to what it should have been?  (Note:  when I pulled it apart, I noticed that the bone was much smaller than my first one.)   Also, it was several days ago, and it might have been labeled as a Boston Pork Butt Roast -- but I might just be remembering the label incorrectly.  But it definitely said Boston Pork Butt. 

Any ideas what I could have done differently?  It would have been a disaster if we were counting on serving this to guests for dinner because of the timing...

Thanks

OhioEgger

You just encountered "the stall" and it's perfectly normal. Do a little searching on here and you'll get a quick education on it. A quick couple of facts: Sometimes the stall lasts for far more hours than you think it will. Always load your Egg with as much charcoal as you can fit, simply to take care of this issue.

DoubleEgger

Calibrate your thermo 

SmokingPiney

Yeah, it stalled....and every butt I've ever cooked was a different experience. I always plan for a long haul when I cook butts - a full load of lump and no time constraints. Only the butt knows when it will be done.

jeffwit

And cook butts to feel, not temp. Most of the ones I've done don't pull well until 200-205. You will be able to pull the bone out with little to no resistance.

SmokingPiney

I go to around 205 on butts and then start probing. When it "probes like buttah" all around and the bone has a good wiggle, it's time to pull it. 

Eggs and butts are a great match. I've cooked some killer butts on my BGE.

blasting

It's done when it's done.  Calibrate as was mentioned, and give yourself a 2-5 hour cushion next time.  Foil towel cooler or FTC will be fine and you'll be able to enjoy it rather than worrying if it'll be done.

I used to pull when the bone wiggled, or when they probe like buttah.  For about the last 30 butts, I just remove them when the temp hits 203.  They are always good.

lousubcap

Regarding the fuel piece of your post, For any low&slow cook you need to ensure that you fill well into the fire-ring close to the top allowing enough room for your heat deflector and not a whole lot more.  Going to that level about doubles the quantity of available fuel if you stopped at the top of the fire box.  The small quantity of lump burning at any one time (assuming your thermo is calibrated) will enable the LBGE to run well in excess of 24 hours w/o a reload at low&slow temps with a full load of lump.  FWIW-

ColtsFan

Add more fuel to start .. And the above 

Kjunbob

Thanks for all of the comments.  I am still a novice at the egg, only had it for about 2 months.. so still learning.

SmokingPiney

Kjunbob said:

Thanks for all of the comments.  I am still a novice at the egg, only had it for about 2 months.. so still learning.

We've all been there. You still had a great tasting meal, so it ended well. 

The Egg will push your boundaries as you get more familiar with it and it will up your cooking game a bunch. 

Have fun and enjoy the ride! 

Kjunbob

One more thought... I would have thought that the stall would have come earlier, but who knows... Thanks again

lkapigian

Sometimes they will flat line twice..,but as others have said, calibration , and don't shortchanged yourself on fuel . 30 hours on a loaded large is not hard 

SmokingPiney

Kjunbob said:

One more thought... I would have thought that the stall would have come earlier, but who knows... Thanks again

Every butt I've cooked has been different - some sailed straight through the stall in minimal time, some barely stalled, and others have hung there for a while.

You just have to be patient and have time on your hands with butts.  

Dobie

At 300 you should have finished much sooner, something's off....

pgprescott

Just wrap it in foil @160 degrees and it'll be done in a couple hours if you let it ride, it could be hours longer. 

DaveRichardson

Like said earlier, but in my terms, "fill that sumbitch up" to where its kissing the PS.  Once you hit somewhere around 150-ish, the meat doesn't take in any more smoke.  Its at that point that I will push my temps to 350-375 range to power thru the stall and finish.

GregW

The internal finish temp is subjective. 
I have found 195 to be a good compromise between being able to pull easily and not being mushy textured.
Lately that has been my quest, to be able to pull and not being mushy.