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Pork Butt Timing

Danny Noonan
Danny Noonan Posts: 29
in EggHead Forum
I routinely cook my pork butts to 195-200 internal. I keep it simple with a drip pan underneath it and basic rubs and always cook a bone in. I cook at 225-230 and use a Digi Q on a long or overnight smoke. It routinely takes me about 16 hours to get a 9lb. butt up to the internal temp. I put one on yesterday at 4:30 PM and checked it at 5 AM and it was sitting at 164. Anyone else have this type of timing? I routinely talk to other eggers who seem to get theirs to temp in 8-10 hours on a similar size cut. This butt was purchased at a butcher shop, not a grocery or wholesale club. Any thoughts are appreciated. 
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Comments

  • Jstroke
    Jstroke Posts: 2,605
    At 5 am you are at 12 1/2 hours. Sounds like a long stall. If everything else was the same. You might be surprised in the next hour or two how fast she starts to climb. The only other question would be if the lump went out. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Surveyor_Egg
    Surveyor_Egg Posts: 63
    I have always had trouble on long pork butt cooks at anything below 250.  I tried once to hit 225 dome and it stalled forever.  I gave up and cubed it instead of pulling it.  Staying at 250 and above have helped mine out a lot. 

    ------

    1 Large BGE

    Boston, MA

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  • Danny Noonan
    Danny Noonan Posts: 29
    Thanks. Lump is good. It's about 175 now. I would prefer to not cook overnight so maybe I will go up to 275 on the next one. It was 160 at midnight assuming my wife's check on it wasn't blurred by wine. 
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  • Dscott4305
    Dscott4305 Posts: 10
    question:  doing my first pork butt this week...what do y'all think of basting the butt mid-cook with the drippings caught in the drip pan?  I would like to just let the drippings fall into the pan without anything else in it to keep it pure fat...may get too hot and smoke too much, but at lower temps (225 F), probably not a real worry.  Seems fine to me, but wanted to ask the experts.  thanks in advance
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Put an air gap between the drip pan and the indirect plate. That should greatly reduce the likelihood of burning the drippings. 

    Why do you want to baste the butt with the drippings?  I don’t see any great upside and getting to the drippings mid cook without messing up the fire is tricky. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • OhioEgger
    OhioEgger Posts: 994
    Look up "turbo butt". I absolutely cannot tell the difference between that and one cooked at 225°F so there is no reason whatever not to do it quickly.
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
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  • Chief9
    Chief9 Posts: 145
    Im with OhioEgger, I cook around 325 every time and can't tell a difference.  Just cooked for about 50 people at our work Christmas Party and it came out great.  
    Carrollton, Va
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