Hello Everyone, and Boneless PP Question

TRex

Hello old friends! First of all, my apologies for being MIA for so long. I won't even insult you with a list of excuses - let me just say that I miss this forum.

Okay, so here's my question. I'm doing boneless pork butts - I've only done boneless once before and I can't really remember how that cook went. Anyway, I always do bone-in and everything typically goes about as predictably as a sunrise. But these boneless buggers have me stumped.

Okay, here are the stats:

3 boneless butts on a Large. The weights are 7, 6.5, and 6 lbs. Typical indirect setup using platesetter. All dome thermos, probes, etc. calibrated. Average dome temp has been 250 degrees, although I just kicked it up to 275 about an hour ago. I did start them in a tee-pee sort of arrangement so they would fit, but a couple hours ago rearranged them so they were all flat and not touching anymore.

These butts have been on for 19 HOURS now - the smallest butt is at 172 degrees, the largest is at 160. I'm not as concerned as much as I am frustrated, wishing my dad (God bless him) had just picked up bone-in butts. I know boneless butts take longer, but has anyone had them go this long?? I'm thinking this is going to end up being a 24 hour cook before it's all said and done.

Thoughts??

Thanks!

TRex

TRex

I just found this:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=472054&catid=1

Here I am asking a question about a cook that I myself have a forum post about in the archives. Looks like I'm really out of practice with forum strategy and etiquette.

But now I'm a bit worried - apparently last time I did these I did about the same amount of weight but it only took them 11 hours. What's going on with these suckers? Hmmmm . . . .

Grandpas Grub

Hello there young man, hope all is well.

That is getting to be a long time. I would think they are in the plateau. Once cleared the meat temp should rise pretty quick.

It is just a matter of finishing them. If you have to you could bump the temperature to 350°. Use some foil to tent to protect the bark or you could foil each piece.

GG

Car Wash Mike

My frist thought. Ur avatar is scary.
Good to see you Jason, those things should be done. Bone-in always takes longer for me.

Mike

Beli

HEY JASON..............."long time no see" mi amigo...............don't stay away too long OK?? have you been behind bars or what?????? :laugh:

egret

Dang, Jason!! You've been gone way too long!! :ohmy: Good to see ya' back....... :laugh:

TRex

Normally I measure about a 25 degree temperature difference between dome and cooking grid level. So, having my guru temp probe clipped to my dome temp probe and both agreeing at 275 degrees, I assumed I was cooking at around 250 meat level the whole time. This has always been the case in the past, as far as I can remember.

Well, I just did a lot of poking around and measuring with multiple probes to verify accuracy - looks like I've had a 75 degree temperature difference between the dome and cooking level. I've never had that much of a discrepancy. And so that explains everything - I was around 200 degrees cooking level for most of this cook. Dang.

Now I've got the temp bumped up, temp at cooking level up to 260, and internal temps have already started rising.

Thanks all for your input, and Happy 4th!

TRex

TRex

And it's great to be back and hear from you folks! It has been too long.

See you at Eggtoberfest this year??

TRex

Thanks, GG. I've bumped up the temp and looks like we're back on track.

Happy 4th!!

TRex

Hey Mike - how are you? Yeah I know that's a scary avatar but maybe that's why I haven't changed it??

Hope all is well - good hearing from you.

TRex

Beli,

How are you, old friend? I haven't been behind bars, at least not in the literal sense. Just a busier pace of life these days - out-of-town girlfriend too, which keeps me on the go.

Hope you're well!

lowercasebill

good to see you back... i was going thru my pix the other day and saw the one of all the scotch bottles i had lined up in front of the mini, for you...hope you're well and happy!
don't be a stranger,,, legions of new eggers use your method ..it would be nice for them to meet the master!
happy 4th
bill

TRex

Thanks Bill. And speaking of scotch, I've been smelling this pork way too long not to have a pour sitting next to me. Unfortunately we've got to head to the lake as soon as we get this pork in a cooler - I'll have to wait.

What's your favorite scotch these days? I think I've settled on the Balvenie Doublewood as my all around favorite.

Cheers!

Jason

mad max beyond eggdome

hi jason,

sure have missed you around here. ..hope all is well and you are doing ok and that the family is doing well too!!!

trying to keep all these newbies straight as they try to grill steaks without melting gaskets and singing themselves has been awful tough without you my friend. .but we've managed.. .

don't be such a stranger!!!

Celtic Wolf

I can give you all the blah blah blah about cooking por, but I think you hear it all.

My only question is how much space do you have between the three butts?

If they are tight up against each other your 2 hours per pound is about up

kick it up to 300 and have a beer..

Ohh Welcome Back.

TRex

Hey max! All is well, I promise. Not that I have wanted you to do it without me, but I'm sure you've fielded all the newbie questions just fine. I must do better about checking in - hearing responses from you guys just makes me miss the forum community even more.

Hope all is well with you and yours as well! What's new with the Spawn??

Jason

TRex

Yeah, initially they were all touching, tee-pee style. But I also discovered a much larger temp discrepancy between dome and cooking level than I am accustomed to seeing, and this made all the difference.

The small one is already off, and the other two are at 180 now. The end is in sight!

Hope you're well!

jason

lowercasebill

i'm drinking dahlwhinnie 15 at the moment

Sundown

Good to see you are well and able to take nourishment!

Good to see ya.

WessB

Good to see your name back on the board..