20 plus hours pork butt cant wait
- Thread starter brad455
- Start date
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I did a Sam's 2 pack yesterday. At 14 hours I needed to go to work they were at 181. My wife finished them in the oven. I was determined to stick it out at 225 with black cherry the whole time. They turned out very good. I have never had a butt take over 16 hours and don't know why. Normally around 10-12 hours. Yours is looking good and is definitely worth the wait.
Oh yea, I didn't take any pictures so it never happened. Nothing left over at my house....lol
Oh yea, I didn't take any pictures so it never happened. Nothing left over at my house....lol
It do look good! But at 26 hours I have to ask. Are you sure your cook chamber therms are correct? Just sayin'.
Mike
Mike
Large pork shoulders get 235 to 250 smoker temps for me to get done. Yours look great and worth the wait............
baja traveler
Meat Mopper
I did my first one on Saturday - put a 6 pounder in at 6am, 14 hours later it was ready to take out - then rest for a few hours before pulling. I wasn't done until 10 pm that night. Needless to say we went out for dinner that evening, but last night it was pulled pork sammiches - mmmm good! Sorry, picture is on my phone.
Next time I'm upping the temp to 250 to see if I get a more reasonable time out of it.
Next time I'm upping the temp to 250 to see if I get a more reasonable time out of it.
I agree the smoke time was a little long i was at 225 the whole time. The next one i smoke i think im going to up to 230 250 range and maybe that will speed it up. I used three temp probes all read about the same. I pulled it out at 180 and wrapped it in foil and it sat for hour or so before we pulled it.
Wow! 26 hours and the IT was only 180? That is remarkable. Are you sure your meat thermo was reading right?
How big was the butt?
Bill
bear55
Master of the Pit
I've smoked several butts in my bradley and have never had one take 26 hours. I am sure there is something amiss with the temps. But hey, as long as they are good who cares!..
Richard
Richard
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