Overnighter Big Butt.
- Thread starter davidhef88
- Start date
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mhchops
Smoke Blower
Ive been at 235 all night on my smoke 15 hours in and just now at 189 i usually do a shoulder around 8.5 lbs and they are done at about 13 hour mark guess that extra really makes a difference it time.
I usually do 10 pounders, but I usually get impatient and foil. Put this one in a little earlier than usual do cause I didn't want to foil. I'm just watching this one, really have nothing else to do today. At 3:00 in gonna bump it to 260*-270* and push it through the stall.
diggingdogfarm
Master of the Pit
Lookin' good!
Someday you should try the "wet-bulb" trick.
Ooopss!!! Did I say that? LOL :biggrin:
~Martin
Someday you should try the "wet-bulb" trick.
Ooopss!!! Did I say that? LOL :biggrin:
~Martin
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W
Why are you starting crap on my thread? Trying to get me in trouble ??? Lolol.
Why are you starting crap on my thread? Trying to get me in trouble ??? Lolol.
- May 12, 2011
- 22,172
- 7,150
That is a bit interesting. 15 hours to 158*F... That stall is running a little long. At 15 hours my 8 pounder was at 195*F. It's 2:30 and I am at 199*F. That is 14.5 hours in and running 220 to 235*F as the heat cycles, no foil. Granted, this is one of the faster Butts I have had getting to temp so it just might be the make-up of this particular piece... I was going to wrap and cooler until 5ish but I decided to try an old Restaurant trick and Pan the Pork, cover with foil and set the MES to 150*F to hold for 3 hours. Should be hot and Butter tender at supper time...I am not going to start a separate thread but if you don't mind I will post a Pic of the final product here...Kind of cool having a few guys doing the same run at the same time...
...JJ
JJ by all means, post as many pics as you'd like. I've done many butts both foil and no foil. This one by far is the longest staller. I didn't have much to do so I wanted to play with this one. I am watching it more than any other one I've done. Having fun with it bumping temps during the stall to see how it reacts. Just trying to gain some more knowledge that can hopefully be useful to me and others when we get the "help me quick" long cooking butt questions.
diggingdogfarm
Master of the Pit
It is now 1:00 and its all the way up to 158* IT. Lol. It's looking good though. Been in for 15 hrs. And I'm still throwing smoke at it. Here's a sneak peak.
It's kind of hard for me to tell but it looks like you have the meat-probe pretty close to the bone. Could that be throwing off your temps a bit?
- May 12, 2011
- 22,172
- 7,150
Thank You Sir! You are Alright for a NY'er...
...JJ
3:00PM IT hit 201*F...Foiled and back in. MES is set to 150*F to Hold...
3:00PM IT hit 201*F...Foiled and back in. MES is set to 150*F to Hold...
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I don't know if you have a thread going or not but feel free to post pics here if you'd like.
Going from 225* to 240* doesn't seem to effect the stall much. At 2:30 I bumped to 270* and it seems to be pushing it through the stall. My IT is now 170*. I think I may leave things the way that they are and see how it turns out. Never started at 225* and finished at 275*
This is one stubborn piece of meat. Bumped it up again running just under 300*. Now have an IT of 180*. With losing the hour turning the clocks ahead this piece has been on 17.5 hrs. This is why I always recommend 2 hrs. per Lb. you just never know when you'll get one like this. Glad I don't have hungry company staring at me.
Oh man...I hope that high temp doesn't start drying out the meat on the outside!
I did something similar to a brisket last weekend and wound up foiling...I know, I know...I just didn't want to waste the time.
Bill
I did something similar to a brisket last weekend and wound up foiling...I know, I know...I just didn't want to waste the time.
Bill
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