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Butt Cook Time

MeinbmwMeinbmw Posts: 157
edited 6:54PM in EggHead Forum
Just did a 9.5 pound butt in 15 hours. Forum wisdom had indicated it should have taken 19 hours or more.[p]Why did it get done so quickly .... was cooked overnight while I was asleep, so I did not get the opportunity to see what the plateau was.[p]Thanks in advance.


  • meinbmw,[p]It's done when it's done. Not before, not after.[p]It wasn't one of those enhanced (with up to 20% Basted® Solution to improve flavor [and add shelf life]) butts from Wal-Mart or similar, was it? They cook fasted since they are almost 1/4 salt water.
  • MeinbmwMeinbmw Posts: 157
    Mini Egg,
    No ... a beauty from my local butcher shop. [p]Not complaining about the short cook time, but when you are planning on a certain cook time when having friends/family over for piggy, it makes it a bit difficult not having a better idea of what time you can expect the butt to be done.[p]

  • SundownSundown Posts: 2,971
    Turbo Cooks have been a frequent topic from time to time. I had my first a couple of years ago when a 10 pounder cooked in just under 12 hours. There doesn't seem to be any reason. The best answer I can remember was "maybe the pig was lazy and never did any exercise so the shoulder wasn't as tough as his fellow piggys." Thye apprently pass through the plateau very quickly as opposed to the last one I did that sat on 172º for about 6 or 6.5 hours. A 9.5 pound shoulder took 24 hours to get to 200º internal. Go figure.

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