10 lb. butt going on

[cronocide]

I was originally going to do a picnic shoulder today for pulled pork. I got up at 5:30am and got the smoker running and pulled the shoulder out of the fridge to get it seasoned. As soon as my knife pierced the wrapper I sensed an off putting smell. Wife confirmed my suspicions with her nose that it was indeed bad. I only bought it 4 days ago on sale and had it in the refrigerator. That is the first bad piece of store bought meat I have come across.

I ran down to Sam's at 10am and grabbed a 10 pound butt for $17 and it now on the smoker at 195* for the first few hours to get the smoke in it. Ill crank it up to 225* after. It's going to be a long day haha.

 

[WaterRat]

Bummer about the bad butt… it happens… good recovery! Hope this isn’t what you’re counting on for dinner tonight unless you’re eating really late!

 

[BigW.]

No reason to not crank it up a bit more now. 275 or more should help get it done sooner.

 

[cronocide]

Bummer about the bad butt… it happens… good recovery! Hope this isn’t what you’re counting on for dinner tonight unless you’re eating really late!

It is for lunch tomorrow, I'm not in a rush haha.

 

[JLeonard]

Good recovery. Looks like your off to a good start.

Jim

 

[cronocide]

Good recovery. Looks like your off to a good start.

Jim

Just over 6 hours on.

 

[crazymoon]

CNC, Looking good !

 

[cronocide]

The butt hit 158 and stalled. Pulled and wrapped in butcher paper and put it back on. Still sitting at 158 lol.

 

[SmokinEdge]

Looks good, but nothing magic about 225F cooking other than long cook times. I much prefer 250F even a swing to 275F is no problem. In the end either way it will be delicious.

 

[DougE]

I pretty much push the temp on butts up to the 275-300° range with no real difference in the end product ....... just cooks a bit faster.

 

[WaterRat]

As said above, especially since you wrapped, bump up the temp.

 

[cronocide]

Looks good, but nothing magic about 225F cooking other than long cook times. I much prefer 250F even a swing to 275F is no problem. In the end either way it will be delicious.

Bumped it to 250* when I wrapped.

 

[smokin peachey]

Looks delicious

 

[DougE]

Bumped it to 250* when I wrapped.

On the pellet grill, I usually run a couple hours at the lowest setting to maximize smoke, then ramp it up to 275° or so for the remainder. My offset likes to settle in somewhere between 250 and 300°, so that's where I let it run, for the most part.

 

[cronocide]

The butt hit an internal temp of 195*. Used my inkbird to probe around and it slid in like butter. Resting it for an hour and will have finished pics.

 

[cronocide]

Finished q-view!

 

[DRKsmoking]

Nice looking sandwiches , I could hoo into a couple

David

 

[BrianGSDTexoma]

Looks good. Nice smoke

 

[JLeonard]

Looks mighty good!!

Jim

 

[cronocide]

Nice looking sandwiches , I could hoo into a couple

David

The sauce is sold by an amish store, it is a bourbon peach bbq sauce and it is amazing!