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24 Hour Pork Butt

4ara
4ara Posts: 40
edited November -0001 in EggHead Forum
I have just crossed the 24 hour mark on a butt smoking at 225 degrees. Only at 185 degrees internal temp. Why did it take so long?
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Comments

  • Mike in Abita
    Mike in Abita Posts: 3,302
    225 dome or grid? I had one go 26 hours at 250 dome, it was 11 lbs though. I should have cut it in half first.

    185 should be out of the plateau, if you want to speed it up a little you can crank the dome to 300-350 and still not notice a difference in texture.
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  • 4ara
    4ara Posts: 40
    225 at the dome. I opened 'er up and I am now pushing 250 with weak coals after 24 hours. I am now at 186.
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  • Zippylip
    Zippylip Posts: 4,768
    at 186 you are almost there, keep the throttle down & it'll get done, then you can have it for breakfast :laugh: :laugh: :laugh:
    happy in the hut
    West Chester Pennsylvania
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  • Little Steven
    Little Steven Posts: 28,817
    4ara,

    My last one took 26 hours. That was at 250* dome. They are all different. If you are at 185 you won't be more than another hour or two. Keep it up!

    Steve

    Steve 

    Caledon, ON

     

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  • Mike in Abita
    Mike in Abita Posts: 3,302
    It might get there. Probably should have started at 350 dome to start. Grab a fork and open it up about half way. if it seems a little greasy then let it go to 200. If you run out of coals put it in a 250* oven. You'll never know the difference.
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  • civil eggineer
    civil eggineer Posts: 1,547
    225 dome temps will get you nothing but trouble. The grate temp would barely be 200 so your cooking forever. A 250 dome temp works as well or better and you won't have fires going out in the middle of the night.
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