Started at 7AM, will my butt be done by 3PM?

cliffcarter · Jun 26, 2016

I think so but you never know, it may get done sooner. Or later, it's been a while since I have cooked one this big.

Anyway, enough words and on to the important stuff-

The butt, pretty good price, too, for way up here in Maine-

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cliffcarter
Jun 26, 2016

The set up- snake in a kettle, fully lit lump to start the burn and black cherry on top

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cliffcarter
Jun 26, 2016

On the grate-

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cliffcarter
Jun 26, 2016

The cooking temp, the reason I expect to be done in eight hours, we'll see-

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cliffcarter
Jun 26, 2016

My assistant pitmaster for this cook-

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cliffcarter
Jun 26, 2016

Updates will follow.

hardcookin · Jun 26, 2016

I think you should be able to be done 7hrs not including rest.
Good Luck!!
Edit: If you are planning on wrapping at 165.

GaryHibbert · Jun 26, 2016

You might be pushing it time wise. I've never had a butt cooperate when it comes to meal time. Best way I've found is to cook it a day ahead and reheat for serving. Butt always tastes much better the next day.

Gary

cliffcarter · Jun 26, 2016

hardcookin said:
I think you should be able to be done 7hrs not including rest.
Good Luck!!
Edit: If you are planning on wrapping at 165.

Never wrapped, no need when cooking at 300° plus. One hour in, about seven more to go.

lamar · Jun 26, 2016

Hey Cliff..........how about sending those prices down to southern Maine!!

cliffcarter · Jun 26, 2016

Lamar said:
Hey Cliff..........how about sending those prices down to southern Maine!!

My local Hannafords has had some pretty good prices for pork butts, picnics and ribs as of late but they don't advertise it, I have to check often to get the deals.

phatbac · Jun 26, 2016

If it gets to be around 12:30 -1pm and you need to speed things up you can always put in an aluminum pan with some apple juice and AC vinegar and wrap around in foil and stick in the oven at 350 to finish it off. it will finish in a hurry and still have a great flavor -- 5-6 hour of smoke is really all you need.

Happy Smoking,

phatbac (Aaron)

cliffcarter · Jun 26, 2016

phatbac said:
If it gets to be around 12:30 -1pm and you need to speed things up you can always put in an aluminum pan with some apple juice and AC vinegar and wrap around in foil and stick in the oven at 350 to finish it off. it will finish in a hurry and still have a great flavor -- 5-6 hour of smoke is really all you need.

Happy Smoking,

phatbac (Aaron)

Goes pretty fast as it is, so that should not be necessary.

As a side note my wife and I took a half hour trip to the store and when we got back the pit temp was up to 350°, I shut the bottom vent completely then came back about 30 minutes later and there was no change. At this point I shut the top vent to get the temp down-I know "top vent always open", but the wood was all used by then so there was no danger of creating creosote AKA "nasty smoke". It is now back to 310° and the top vent is wide open. I'll do my first temp check at noon, cooking for an hour at 350° probably sped the cooking time up a bit.

hardcookin · Jun 26, 2016

Last week I done 2 9lbers @300 in 6 hours on my offset. Panned and foiled at 165.
Was trying to beat the heat.

SmokinAl · Jun 26, 2016

Sounds like everything is going smoothly so far!

Al

cliffcarter · Jun 26, 2016

Temp at 12 was 189°, at one it was up to 205°. Probe tender both times, it is now foiled and in a cooler until I get back from a quick run to Bangor.

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cliffcarter
Jun 26, 2016

Made some pig candy and put on a baked potato, will have pics of that later(I hope, my camera battery is dying)

cliffcarter · Jun 26, 2016

Last of the pics, I apologize for the quality, my other camera's battery died and I am not very familiar with the other one we have in the house.

The pig candy-

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cliffcarter
Jun 26, 2016

Pork on a bun-

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cliffcarter
Jun 26, 2016

Porkon a bun with my BBQ sauce-

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cliffcarter
Jun 26, 2016

Thanks for looking, hope you had as good a day as we did.

foamheart · Jun 26, 2016

Great lookin Sammie!

foamheart · Jun 26, 2016

cliffcarter said:
My assistant pitmaster for this cook-

DSC06119.JPG

cliffcarter

Jun 26, 2016

Updates will follow.

Dish he wash his paws before assisting?

b-one · Jun 26, 2016

Tasty looking PP!

hardcookin · Jun 26, 2016

Good job on the pork butt!!

:points:

SmokyMose · Jun 26, 2016

Nice job! I'm still learning the stickburner. It wants to run at 280 to 300 and I fuss with it to keep it lower, thinking I'll overcook. Next time I'll let it be comfortable :-)
Points for the pig candy! I'm definitely checking into that!
Dan

bdskelly · Jun 26, 2016

The quality of the pics looks great to me! Nice sammies brother! B

pitbulmom · Jun 28, 2016

That looks so GOOD! I love your Assistant!

SmokinAl · Jun 29, 2016

Great looking PP!

Points!

Al

Started at 7AM, will my butt be done by 3PM?

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