Yep, saw that. My post was more of a general response since the question had been asked.I did the whole butt in one piece
I'm gonna have to jump in here to kindly say that is wrong - meat will continue to take on smoke as long as it is in the smoke...
The butt pictured is only an 11.24 lbs, most meat will QUIT taking smoke after about 2 1/2 hours into the cook, then it's more about holding the heat in to cook it. If you have a propane smoker and want to save on the bottle you can do what I do... I wait till about 2 1/2 hours into the smoking then I will pre-heat my oven and bring it in to finish it off. I usually transfer it over to one of those aluminum turkey trays with a metal pan below that to support the weight and take it as fast as possible from the smoker to the oven so it wont lose that much heat. If you want to you can even cheat more by turning up the heat so it cooks a little faster but I cover mine with aluminum foil as well when doing that method so it keeps more of the moisture in.
you are right and wrong . yes the meat will continue to take smoke in BUT after about 2.5-3 hours you have about 80% of the smoke . That being said I continue pumping in the smoke until I start basting.
I'm gonna have to jump in here to kindly say that is wrong - meat will continue to take on smoke as long as it is in the smoke...
I'm not going to get into yet another debate on this subject... Here is a good thread
you are right and wrong . yes the meat will continue to take smoke in BUT after about 2.5-3 hours you have about 80% of the smoke . That being said I continue pumping in the smoke until I start basting.
It's all good man
Smoking B not here to debate the subject I respect all your replies because you have given me some good advice in the past and I respect your knowledge on smoking. Keep the fire burning my friend
That's pretty quick 60 minutes a pound@250°, sure it was a 12 pounder? did you foil?
Yep!
Nice job on the butt Lemans,
FWIW, cutting an 18 lb butt in half won't cut the cook time in half, unless you cut it horizontally through the center and reduce the overall thickness of the butt. Say the butt is 14 inches long, 12 inches wide and 5 inches tall. IF you cut it side to side, you'll have 2 hunks of meat that are 7 inches long, 12 inches wide but still 5 inches thick. If you cut it front to back down the center, both pieces will be 12 inches long, 6 inches wide and still 5 inches thick. The smallest dimension is what determines the cook time. In this case, it's the 5 inch thickness of the butt.
If you were to cut it horizontally, each piece would be 14 inches long, 12 inches wide but only 2.5 inches thick, which would reduce the cooking time.
Yep!
I'm gonna have to jump in here to kindly say that is wrong - meat will continue to take on smoke as long as it is in the smoke...