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It's True ... It's Done When It's Done

post #1 of 7
Thread Starter 
Well, this week it was a Boston Butt for sammies. Our annual Salsa extravaganza was this weekend. Once a year we get together and make salsa, about 120 litres (quarts) worth, which is an all weekend affair. (Very similar to the apple butter process that has been discussed here). Anyways, while this was going on I had a 6 lb butt and a couple of chickens on the smoker for Saturday lunch.

I think I set a new record for time this weekend, after last weeks record fast brisket, I think I finally found a butt that just didn't want to get done. A 6 lb butt went on the smoker at 8:30 Friday night (lots of time for Saturday lunch right????) @ an average temp of 235 (I know my dual probe E73 is right because I checked it after). Well at 2:30 Saturday afternoon it finally reached 205. YES that was 18 hours for a 6 lb butt. This baby plateaued for over 6 hours, man it was tempting to crank the heat on this one. With a little finishing sauce on the meat and a little mustard sauce and slaw on the rolls, and of course about 6 HUNGRY guys, this didn't last very long, but MAN it was good.

So ..... it's true what they say .... IT'S DONE WHEN IT'S DONE icon_smile.gif
post #2 of 7
Pay attention all newbies asking for "How long..."

Man that was one MEAN pig, dude!

PS Had some almost 9 hour ribs this weekend... yeesh...
post #3 of 7
Patience can be very rewarding. I had a 7 pounder go 14.5 hours and it was fantastic. Congrats on hanging in there and waiting it out.
post #4 of 7
Jeez.......are you sure your temp probe wasn't touching the bone?

Glad it turned out for you. That is a big test of patience there.
post #5 of 7
Thread Starter 
Yup, that was something I thought of as well. I bet I moved that sucker about 3-4 times throughout the cook ....
post #6 of 7


Over the weekend I did two 7.5lb butts. Put them on around 7:15am in hopes they would be ready around 5:30 for dinner. Well, they got to 160* very quickly, so I wrapped in foil and moved to the warming rack, boom 3:30, 215* so I pulled them off wrapped in a towel and into the coolr they went. 5:30 made pulled pork and boy was it tender, had some last nigh and it melted in my mouth.

P.S. I kept the smoker temp at around 211*
post #7 of 7
Yeah, those damn things were on a mission early on. Looked like they were going to be done before noon. LOL
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