I mentioned this in a thread where someone needed help due to a stall. Here it is finished with heavy Q-view.
I started an 8.something lb. butt. I say .something because it was 1/2 of a two pack, and I trimmed the fat cap down some. It was really good quality, an IBP from Restaurant Depot.
I never realized how much fat and sinew is inside one of these until I diced the other raw butt up for my dogs. No wonder they need so much time to melt all that stuff and make it all happy inside.
Jeff's rub with my additions of smoked paprika instead of plain, plus cinnamon and nutmeg.
S. Florida, over night temp in the mid 70's
hickory and cherry chunks wrapped in foil tubes.
smoker temp in the 225 range.
In to the smoker Friday night @ 8:30. At 11:30 P. M. it was close to 140. (don't remember for sure. It was past rum:30) Threw two wood foil tubes on and went to bed. Dog woke me up @ 2:30 so I went to check. It was 151. (Meat IT, not the rum) Threw more wood on and back to bed. Got up @ 6:30 it was 171. Had to go to work Saturday and I did not want it in the smoker while not home. Oven set @ 225, into the oven NOT FOILED. Oven probe fluctuated between 210 and 220. Once in the oven the meat temp dropped to 165. I should have pre-heated the oven to 250. It stalled @ 165 for several hours. (wife came home and checked it) I added a second meat probe when I got home to make sure. @ 2:00 they were 174 and 183. I know they are both off a couple degrees, and I always pick a temp in between their readings.
4:00 p.m. I turned the oven up to 240. It was riding @ 235 according to the probe. By 4:30 p.m. the two meat probes read 189 and 195. Finally hit 203 and 197 at 5:30, 21 hours later. Double wrapped in foil, then toweled and into the cooler for 1.5 hours.
I never foiled or spritzed it once during the smoke or oven cook. Major bark. Major juicy. Major flavor. Best Butt I ever made. I will never foil again unless pressed for time.
Bone pulled out with ease.
With mac, spinach, and golden beets.