Super fast Pork Butt?!??

smokinbuckeye

Fire Starter

Original poster

Dec 19, 2012

68

12

NW, Ohio

• Mar 18, 2013

• #1

Ok so I had a 12lb bone-in to do today...I figured at least 15 hours so I got up at 2:30 this morning to fire the girl up and had the butt on at 3:40. Set the timer and kept the temp around 230ish....well 8.5 hours later my internal was reading 190! Talk about a fast cook...guess I didnt have to get up before the rooster this time. Have it resting in a cooler now for supper.

Anyone else experience this?

It is not a store bought smoker, its a reverse flow I made and it does a great job, obviously.

 

sidewinder73

Fire Starter

Oct 31, 2012

44

13

Medina, OH

• Mar 18, 2013

• #2

Never had that experience. How do you watch temps on the grill? Was it fork tender? I wouldn't expect this result every time as every cut is slightly different. In the future I'd plan on getting up before the roosters to be safe.

Keep on Smokin! :grilling_smilie:

 

mneeley490

Master of the Pit

OTBS Member

SMF Premier Member

Jun 23, 2011

3,764

2,229

Everett, WA

• Mar 18, 2013

• #3

That is pretty fast. Might it have been an exceptionally lean butt?

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• Mar 18, 2013

• #4

Call it a win!  The time frame is typical on my RF pit, where I can usually finish 12# briskets and 10# butts in about 9 hours at 250.  Take credit where credit is due, to the pit builder, you.

 

fpnmf

Gone but not forgotten. RIP

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Jul 19, 2010

7,283

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Fl

• Mar 18, 2013

• #5

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• fpnmf
• Jan 26, 2013

 

smokinbuckeye

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Original poster

Thread starter

Dec 19, 2012

68

12

NW, Ohio

• Mar 18, 2013

• #6

Have not pulled it yet, but yeah it looked like pull quality! Will report back after supper. I guess the thermometer does not lie. As far as lean goes, it had a nice cap on the under side but there was not a lot of excess fat around the rest of the meat. Looked good to me.

 

jarjarchef

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Sep 30, 2010

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Central Florida

• Mar 18, 2013

• #7

Not that I would complain about a fast cook. But it sounds like you were closer to 275ish. But you never know how fast things will go. They are done when they are done. Some go a long time and some will go very fast.

But I have had very fast cooks when I was closer to the 250-275 range. I usually plan on that range anyways because I don't wrap mine.

 

smokinbuckeye

Fire Starter

Original poster

Thread starter

Dec 19, 2012

68

12

NW, Ohio

• Mar 18, 2013

• #8

The meat was really tender....the light made it look more red in the picture but it was really good.

IMG_1373.jpg

• smokinbuckeye
• Mar 18, 2013

IMG_1374.jpg

• smokinbuckeye
• Mar 18, 2013

Had to do some sausage and turkey legs!

IMG_1375.jpg

• smokinbuckeye
• Mar 18, 2013

Turkey wings just came off and the ribs are a few minutes out still.

 

smokinbuckeye

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Original poster

Thread starter

Dec 19, 2012

68

12

NW, Ohio

• Mar 18, 2013

• #9

And the thermometer never touched 270. It was in the high 240's and 250's for a while....but I dont know. Guess each one is different and each time is different. So let that be a lesson, don't ask how long a pork butt takes because every one is different! Make sure and cook to the correct internal temperature!

Happy Smoking

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

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Fl

• Mar 18, 2013

• #10

Looks great!!!

Thanks for the pics!!

  Craig

 

turnandburn

Master of the Pit

Mar 12, 2013

1,114

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Midwest City, Oklahoma

• Mar 18, 2013

• #11

Id take that any day! Looks like money to me!;-)

 

austinl

Smoking Fanatic

May 31, 2011

339

13

Central Oklahoma

• Mar 18, 2013

• #12

I've had a couple that speed right along like that, even at temps under 230; its a nice surprise when it happens.