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What did I do wrong w/ my Butt?

kseggman
kseggman Posts: 4
edited November -0001 in EggHead Forum
Followed the cooking instructions off of Naked Whiz - 220degrees and about 20 minutes per pound. So figured on a 5.75# but should = about 12 hours.

Got up at 4 am, started the BGE to get it stabilized'ish. Put the rub on the pork butt. Here's a log of my cook showing temp/fan & food temp. I couldnt get it over 160 after 13 hours.
509Pbt.jpg


Should I have cooked it at a higher temp?
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Comments

  • FlaPoolman
    FlaPoolman Posts: 11,677
    Was that dome or grate temp? Butts are easy but each one is different. I started 2- 7 pounders that took 19 & 20 hours to get to 195. You just have to cook to temp. Mine were at 250 dome.
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  • loco_engr
    loco_engr Posts: 5,834
    Where in KS?

    Marshall County here
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • kseggman
    kseggman Posts: 4
    It was an internal temp about the level of the bottom of the butt.

    Another thought was BGE temp prob could be mis calculated???

    I just find it hard how to judge when to start it to have it ready by dinner.

    In Johnson County
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  • stike
    stike Posts: 15,597
    at 250 i allow 2 hours a pound.

    225, more like 2.5 to even 3 hrs.

    but the thing is, that doesn't mean a 1 pound chunk would only take 2 hours at 250 degrees. collagen conversion takes a long time, and though the small piece will reach the plateau faster, and come out of it at the other end and rise to the desired temp faster, in the plateau it's going to take longer

    hard to explain.... it's just not a straight line graph from start to finish (as you saw)
    ed egli avea del cul fatto trombetta -Dante
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  • Hoss
    Hoss Posts: 14,600
    Time is not of the essence!!! Cook to temp,regardless!Leave it on til it reaches 195-200 I.T.NO EXCEPTIONS!!! :)
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  • gulfislander
    gulfislander Posts: 52
    what thermometer do u have
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  • kseggman
    kseggman Posts: 4
    The temp probe that came w/ the Stoker from rocksbarbque.com
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