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18 hour Boston butt

ChuckR
ChuckR Posts: 248
in EggHead Forum
10 lb butt went on at midnight last night. Apple and hickory for smoke. 
Suwanee, GA
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Comments

  • SmokingPiney
    SmokingPiney Posts: 2,319
    Looks great, but a question....why cook a a butt for 18 hours? 

    You can get the exact same results in half the time.

    I do butts both on the Egg and my Assassin smoker at 275 - 300. They take around 9 hours or so to "probe like buttah", bone wiggles tenderness. 

    Living the good life smoking and joking
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  • YukonRon
    YukonRon Posts: 17,261
    Looking good my man. I do all nighterst too. I actually enjoy the night sky, a book, and the multiple beverages out by the fire pit while catching the smoke from the BGE. Kinda cool.
    You can do them shorter and just as good, but I love the experience.
    Beautiful finish.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    SmokingPiney said:

    You can get the exact same results in half the time.

    I humbly disagree. Certainly not saying you can't get great results going hotter, but I think there is a difference between a low and slow vs. turbo butt. I encourage everyone to try both and decide for themselves what is worth their time and effort, or lack thereof, but I don't think the results are the same.
    Stillwater, MN
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  • ninnymugs
    ninnymugs Posts: 87
    StillH2OEgger said:
    SmokingPiney said:

    You can get the exact same results in half the time.

    I humbly disagree. Certainly not saying you can't get great results going hotter, but I think there is a difference between a low and slow vs. turbo butt. I encourage everyone to try both and decide for themselves what is worth their time and effort, or lack thereof, but I don't think the results are the same.
    I have to agree. Both ways produce great results, but there is a chemical reaction difference with low and slow. The meat will have a different texture just simply based on how long it was cooked for and how long it took to get to desired doneness so to speak. 
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  • lousubcap
    lousubcap Posts: 36,800
    Great looking cook.  Money shot?
    BTW-when in doubt always err on the side with the most SWMBO eggscape time.  Thus L&S regardless of any other factors.  You cannot put a value on the perceived BGE oversight requirements especially coupled with the requisite adult supervisory beverages.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Photo Egg
    Photo Egg Posts: 12,137
    SmokingPiney said:
    Looks great, but a question....why cook a a butt for 18 hours? 

    You can get the exact same results in half the time.

    I do butts both on the Egg and my Assassin smoker at 275 - 300. They take around 9 hours or so to "probe like buttah", bone wiggles tenderness. 

    Might have something to do with the time you want to eat and NOT wanting to put the Butts on the Egg at 1-2-3am in the morning if wanting to eat at Noon.
    Thank you,
    Darian

    Galveston Texas
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  • billt01
    billt01 Posts: 1,892
    ninnymugs said:
    StillH2OEgger said:
    SmokingPiney said:

    You can get the exact same results in half the time.

    I humbly disagree. Certainly not saying you can't get great results going hotter, but I think there is a difference between a low and slow vs. turbo butt. I encourage everyone to try both and decide for themselves what is worth their time and effort, or lack thereof, but I don't think the results are the same.
    I have to agree. Both ways produce great results, but there is a chemical reaction difference with low and slow. The meat will have a different texture just simply based on how long it was cooked for and how long it took to get to desired doneness so to speak. 
    the average human will not be able to tell the difference..

    The skinny is the IMF of all proteins which should determine how long to cook. The higher the IMF, the longer you need to render. The leaner the protein, the less you need to cook. 

    If doing a turbo butt with a high IMF, you run the risk of not being able to render off enough of the fat.

    This goes for all proteins, BTW

    And is just my opinion..
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • egginNthefreeworld
    egginNthefreeworld Posts: 68
    Awesome. And yest, more low and SLOW the better IMO. Flameboss for the win, gonna do 2 Friday night for Saturday evening consumption :)
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  • ChuckR
    ChuckR Posts: 248
    Thanks guys. Lousubcap no money shot. I actually pulled it late last night and it went in to my vacuum sealer. It is for a family dinner night next week. Gonna freeze it, then drop the bags in boiling water the night of the meal. 

    Suwanee, GA
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