Rubbed with Jeff's rub and on the smoker at 9:30 PM. Its a 9 lb butt and I am shooting for eating it by dinner tomorrow. The smoker wants to run at about 270 tonight with the intake vents closed. Lots of wind and temps in the low 40's.
Boston Butt for Mardi Gras
- Thread starter mike5051
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Off the smoker 19.5 hrs later, IT only got to 195. In the oven at 275 till it hit 203. I pulled it after only resting for an hour, it was burning my fingers through the gloves. Packed some up to send home with my daughter for the rest of the week. Butts have really been a pain in my ass lately.
stickyfingers
Smoking Fanatic
19.5 hours for a 9lb butt is a long time. What temp were you smoking at? What smoker? Looks great though! Nice bark!
Smoked it on an 18.5 WSM, Maintained temp between 250 and 270 measured at the grill. Outside temp in the 40's. It was on the upper rack of the WSM, and the lid thermometer never got above 225, mostly around 200. I'm thinking the actual cooking chamber temp may have been too low. I verified the accuracy of my Maverick prior to starting.
Mike
Mike
Thanks Foam! I was so fed up with that but that I forgot to thank folks. My apologies sir!
Mike
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