So the parents came to town this weekend and I got a 7lb pork butt for smoking. Used a commercial rub with mustard and apple wood chips. However, I went into it thinking 1 - 1.5hrs per pound at 225 degrees and wow was that off (cook to 195-205). Wondering if anyone has some thoughts or suggestions for next time.
So my last two smokes have been closer to the 1 hr per lb mark and I was hoping that was due to me keeping a close eye on the temperature and maintain the 225. However, to play it safe (so I thought) I planned for 1.25 hrs and put on at 9am hoping to eat close to 6pm. Needless to say, 6pm came and went and I was only at 160 at that point. For the next few hours, I turned the temperature up to 245ish and only got to 170ish. So due to the fact that we already went ahead and ate something else and was planning to eat this for lunch the next day, I cranked it up to 275 so I could get done and get some sleep. 2am it finished (total 17hrs), and to be honest, as I was pulling it apart, I tried some and wasn't that thrilled. Well, I sure changed my mind the next day after trying some again, it tasted amazing and everyone agreed. The bark was outstanding and the smoke flavor was very noticeable. So at the end of the day, I would call it a success on the meat, but unsuccessful on timing. Even if I would have planned for 1.5 hrs per lb, i would have been way off. Any suggestion for next time or is that standard? Thanks
Due to the fact that I was REALLY tired and the meat was tender, i couldn't get it off without it breaking into 3 chunks.
So my last two smokes have been closer to the 1 hr per lb mark and I was hoping that was due to me keeping a close eye on the temperature and maintain the 225. However, to play it safe (so I thought) I planned for 1.25 hrs and put on at 9am hoping to eat close to 6pm. Needless to say, 6pm came and went and I was only at 160 at that point. For the next few hours, I turned the temperature up to 245ish and only got to 170ish. So due to the fact that we already went ahead and ate something else and was planning to eat this for lunch the next day, I cranked it up to 275 so I could get done and get some sleep. 2am it finished (total 17hrs), and to be honest, as I was pulling it apart, I tried some and wasn't that thrilled. Well, I sure changed my mind the next day after trying some again, it tasted amazing and everyone agreed. The bark was outstanding and the smoke flavor was very noticeable. So at the end of the day, I would call it a success on the meat, but unsuccessful on timing. Even if I would have planned for 1.5 hrs per lb, i would have been way off. Any suggestion for next time or is that standard? Thanks
Due to the fact that I was REALLY tired and the meat was tender, i couldn't get it off without it breaking into 3 chunks.
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