very long pulled pork

Unknown

I have 6 lb boston butt has been on 23 hours and is just now to 190. Has anyone had one go this long. I started at 230 dome temp and know i had a few hours at 200, but most have been 230-240. This seems unusually long even for a butt. Any else ever have anything like this.

Hammer

My longest was 23 hr:18 minutes. They can be contrary!
Hang in there.
Hammer

Unknown

what temp do you use? is 230 dome temp to low? .i am using to themometers.
I assume the meat will be ok.

Rollocks

I've gone 26 ad 28 hours before.

Rollocks

I've gone 26 ad 28 hours before.

stike

it's gone through the plateau a while ago. bump that thing to 300 and hurry it along.

225-230 doesn't add much benefit to the cook. only seems to add time. i've long ago switched to 250, minimum, bumping up after the plateau to 300 or so

Georgia Chiro

I went 25 hrs for my first butt. I prefer to cook higher and quicker now.

NitroSmoke

I cook my butts at 350 to 375(grate). I inject with maple syrup, jack daniels, rub, and some apple juice. In my opinion, they are better when I quick cook them like that. I did both once and everyone who ate them said the one I did at 350-375 was better. I double foil at internal of 160 and pull at 197. Then in a cooler for 2 hours.

Wise One

HOSS450, I know we preach the 195 to 205 for pulled pork but as drbbq has tried to get us to understand - the important part of good pulled pork is to get it to stay forever in the 160-180 range. Once it goes above 180 it begins to lose moisture so ideally you would pull it at 181 after spending 20 hours in the 160-180 range. We typically let it go higher because we have not left it long enough in the magic range to render all the fat out. You might want to give it a fork test once it seems to have cooked long enough. If the meat twists easily and the temp is above 180, you're good to go. If you were able to keep the temp down to around 220 you might be good at 190.

Jeffersonian

This seems really, really long to me. The rule of thumb for a low-temp butt cook like yours is 2 hours per pound, and you're already at double that. I do mine a little warmer - around 275* - and they take right at 1.5 hours per pound. Like another has said, see if the meat is loose...it's gotta be done.

Unknown

HOSS450,
I have had butts of similar size go 17-20 hours and have pulled several at 190 with grat results. It helps to wrap it in foil after you take it off and make sure you "rest" it for at least an hour to an hour and a half.